With its unique ambience and visual appeal, The Crabmill adds more bite to business lunches, more enjoyment to evenings out. The wide-ranging and regularly updated menu features prime steaks, classic salads and succulent seafood. It's an exquisite choice, supplemented by fabulous lunchtime specials, providing great value eating.
Please be aware that our menus are subject to change.
Sharing Plates
Warm rustic bread, slow roasted bulb of garlic, olives and red onion jam 4.95
Whole baked camembert with crusty baguette and redcurrant jelly 10.95
Home cured salmon, curried whitebait, salmon and leek fishcake,
smoked fish and crostinis 13.95
Roasted peppers with pesto, buffalo mozzarella, green beans salad,
thyme roasted tomatoes, artichokes and caponato 12.95
Starters
Freshly made soup 4.25
Sautéed mushrooms in garlic and tarragon butter on toasted soda bread
with black truffle oil 6.25
Crispy ox tongue with celeriac puree, poached egg and bernaise sauce 5.95
Curried whitebait with onion salad, mint yoghurt and mango chutney 6.45
Smoked fish, rocket, fennel, orange and caper salad 7.50
Crispy duck laksa with noodles and Asian vegetables 7.25/13.95
Pheasant, pigeon and partridge terrine with piccalilli and rustic bread 7.45
Potted prawn, crayfish and brown shrimps with spiced nutmeg butter
and melba toast 8.25
Lamb and feta meatballs with rigatoni, mediterranean vegetable
and tomato sauce 7.25/12.95
Smoked paprika and lemon chicken salad with butternut squash,
red onion and green beans 6.95/12.45
Salmon and leek fishcake, tartare sauce, cucumber
and radish salad 7.45/12.95
Shallot, thyme and goats cheese tart tatin 5.95
Main Courses
Chicken chasseur with roasted carrots and creamed potato 12.95
Gressingham duck breast with fondant potato, roast onion puree
and roasted courgettes 16.95
Hake with toulouse sausage, bean and vegetable cassoulet 13.95
Pork assiette: braised belly of pork, cheeks, medallions and roasted apple stuffed
with black pudding 14.95
Slow cooked shoulder of lamb with root vegetable boulangere, mint
and lavender jelly 14.95
Sirloin on the bone with hand cut chips, watercress and blue cheese salad
and peppercorn sauce 21.95
Sweet potato and feta cannelloni with butternut veloute and greek salad 12.50
Tempura swordfish, wasabi pea puree, sweet chilli and coriander slaw and chips 15.95
Ribeye steak with grilled tomato, field mushroom, chips and garlic butter 19.95
Pan-fried seabass fillets with patatas bravas, padron peppers
and aubergine fritters 16.25
Risotto verdi with vegetable fritto misto and parmesan 11.95
Sides
Fries 2.50
Creamed potato 2.95
Cabbage, leeks and peas 3.50
Roasted courgette and red onion 2.95
Patatas bravas 2.95
Greek salad 3.25
Watercress, blue cheese and French bean salad 3.25
Lunchtime Menu
12-3 Monday to Thursday
12-5 Friday and Saturday
Roast rare beef, rocket, tomato and parmesan sandwich W/B 6.95
Courgette, red onion, pea and mascarpone risotto 6.45
Mushroom, tomato and basil croquet monsieur 6.45
Tuna and spring onion mayo, pitta bread and Greek salad 6.95
Hoisin duck, spring onion and cucumber wrap 6.45
Pork, apple and leek sausage baguette with wholegrain mustard mayonnaise and red onion jam 6.50
Prawn, crayfish and baby gem cocktail wrap 7.25
Crabmill ploughman’s with pork pie and pickles 6.95
Lamb and feta meatballs with rigatoni and Mediterranean vegetable and tomato sauce 7.25
Side Orders
Fries 2.50Mixed Salad 2.95
Olives 2.50
Mediterranean vegetable and feta salad 3.25
Greek salad 3.25
If only ordering a main course please allow 25 minutes cooking time.
For parties of 6 or more 10% optional gratuity will be added.
All items may contain nuts or derivatives.
