Monday 24th – Friday 28th January

s LUNCHTIME MENU s

Freshly Made Soup of the Day  V

Topped with cheese crouton and served with a mini tin loaf and butter

Homemade Chicken Liver, Port & Cognac Pâté  Ch  GFP

With crusty bread, mixed leaves & specialty chutney

Prawn & Crayfish Cocktail  GFP

Marie Rose sauce, crusty granary bread and butter, mixed leaves

Welsh Rarebit Stuffed Portobello Mushroom   V

Topped with herb breadcrumbs, mixed leaves, balsamic dressing

(also available as a main served with French fries)

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Korean Fried Chicken

Crispy fried chicken coated in a sticky chilli & honey sauce topped with toasted sesame seeds, served with French fries and house salad

Grilled Fillet of Cod

Parsley sauce, new potatoes, garden peas

Honey & Orange Crusted Home Baked Ham & Free Range Eggs  GF

Hand cut chips and minted garden peas

Spinach & Mushroom Borek  Vegan

A traditional Turkish baked filled pastry served with vegan gravy, roast & new potatoes, seasonal vegetables

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The Vine’s Fruit & Nut Crumble of the Week

Served with a jug of hot vanilla custard

Sticky Toffee Pudding

Served with local salted caramel ice cream

Chocolate & Pear Sponge

Served with a jug of hot vanilla custard

Bennett’s Luxury Ice Creams & Sorbet  GF

                      Local farm produced ice cream from Worcester, choose up to three flavours from the a la carte menu

 

 

2 Course : £14.95 / 3 Course : £17.95