A dining experience can be defined as an event that leaves a lasting impression on the pallet.
The White Lion brings you the 1652 experience you’ll be sure to remember.
Refining gastro pub food for a lighter enhanced experience put together by our highly skilled team of chefs. Having worked in several award-winning kitchens, our chefs pride themselves in using locally sourced ingredients reducing miles from farm to plate.
Gastro pub classics with exciting modern twists.
Should you have any allergens or dietary requirements please speak to your server and we will be more than happy to accommodate and advise. If you would like to speak to a member of our team about your requirements before you visit, please call us on 01270 587 011.
GF – Gluten Free, GFO – Gluten Free Option, N – Contains Nuts, V – Vegetarian, VE – Vegan, VEO – Vegan Option
with piccalilli
with bread crisps (VE GFO)
with a smoked paprika mayo (GF)
add cheese for £1
with olive oil, balsamic vinaigrette and flavoured butter
Serves 2-4 people
with flavoured butter and crusty bread (VEO GFO)
served on a toasted sourdough (V GFO)
with toasted sourdough (GFO)
with fig chutney, watercress and toasted croutes (GFO)
with fresh lime and garlic mayo (GF)
with fresh lime and garlic mayo (VE GF)
with bread crisps and quince jelly (GFO)
with kale, spinach, quinoa, avocado, beetroot, blueberries, pomegranate, pumpkin seeds and mixed leaves. Tossed in our house honey and mustarddressing. (VE)
Add Chicken – £4.50
Add Spiced Prawns – £6.00
Add Tofu (VE) – £3.50
Add Halloumi (V) 3.50
carrot and cucumber ribbons, mixed leaves and toasted cashews, sesame seeds and teriyaki dressing. (GF)
gem lettuce wedges, French anchovies, croutons, pancetta, soft boiled egg, parmesan and Caesar dressing. (VO)
Add Chicken – £4.50
Add Halloumi – £3.50
with traditional accompaniment’s (GF)
seasonal veg and hand cut chips
horseradish mash, buttered kale and redcurrant jus
crushed peas hand cut chips, lemon and tartar sauce
seasonal veg, hand cut chips and meat gravy
with white wine sauce and white truffle (VEO GFO)
Add Chicken £4.50
baked potato cake, samphire and a mussel cream sauce (GF)
buttered mash, pickled red cabbage, carrot puree and red wine jus (GF)
pancetta, fresh parmesan (VO)
with sweet potato and chickpea tagine, pak choi and mint yoghurt (VE GF)
lincolnshire sausages, buttered mash, green beans and onion gravy (GF)
braised brisket, parmentier potatoes, chestnut mushrooms, silverskin onions, pancetta, kale and a rich red wine gravy (GF)
All grills are served with slow-roasted cherry vine tomatoes, corn on the cob, watercress and hand cut chips
Sirloin is a versatile, popular steak. Cut from the rear of the loin, a well matured muscle, however sirloins such as ours have a good amount of marbling and can prove to be tender and flavoursome. (GF)
the Bistro cut of Rump is a lean cut from the centre rear of the animal. It has a very low fat content so it is recommended medium to rare, with plenty of resting time. (GF)
Red Wine Jus, Peppercorn, Blue Cheese, Bearnaise
choose between a fresh wedge of grilled pineapple or a fried duck egg. (GF)
served with a coconut and mint yoghurt (VE GF)
fed on a diet rich in corn to enhance its flavour and succulence, reared to British Farming standards. (GF)
All Burgers are served on a brioche bun with lettuce, tomato, gherkin, house slaw and skin on fries.
with Monterey Jack Cheddar and house relish (GFO)
with sour cream (GFO)
Add Cheese £1
Add Bacon £1
with sour cream (GFO)
with a coconut minty yoghurt (GFO)
6oz beef patty, buttermilk fried chicken, BBQ pulled pork, Monterey Jack Cheddar, onion ring and gherkin (GF)
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