TO NIBBLE

Braised apple cider chorizo  5.5
Cured lemon & garlic anchovies (F)  4.5
Hot smoked anchovies (F)  4.5
Pitted Cordal picante olives  4.5
Paprika split fava beans and roasted maize  2.5


STARTERS

The Clock House bruschetta - toasted sourdough topped with freshly made tomato pesto, garlic infused tomatoes, fresh basil and our homemade basil oil (G)   7

A fisherman's favourite - cayenne pepper potted shrimps served with toasted sourdough (F,M,G)  11.5

Iberico ham served with whipped thyme & paprika butter, caper berries and a chunk of sourdough (M,G)  9

MAINS

‘Hot Stone’ table cooking:

28 day aged 8 oz Rump    20
28 day aged 8 oz Sirloin   22
28 day aged 8 oz Ribeye  24

Roasted vegetable & Halloumi Skewers   14

All served with chunky chips, roasted garlic, and various condiments.

SIDES

Tomato & cucumber salad garnished with Clock House home pickled red onions, our homemade basil oil
and served with a wedge of warm focaccia bread (G).  7.5

Clock house Caesar salad with basil baked croutons (E,F,M,MU)   7.5    Main 14

TO FINISH

Affogato (M,N)   6

Sticky Toffee pudding (M,G)  7

'Santiago cake served with a homemade orange syrup and vanilla ice cream (M,E,N)   7.5

Manchego Cheese & Quince served with warm ciabatta (M,G)   8


G cereals containing gluten ; F fish; N nuts; M milk ; E eggs ; C crustaceans; MU mustard