The March Hare - Full Menu

Tomato base with mozzarella and fresh basil

Served with sourdough bread

Served with saffron aioli

Tender slices of rump steak, caramelised onions and watercress in crusty rustic bread

Roasted butternut squash, peppers and sweet potato, with red cabbage, carrot, quinoa and beetroot hummus in a beetroot chia seed wrap

Beer-battered fish goujons and tartare sauce on a rustic roll.

With red chillies and mozzarella

Tender lamb rump served medium and a hearty shepherd's pie, with tenderstem broccoli and a red wine rosemary jus

Tender fried chicken with chipotle chilli jam, mayo and a southern-fried onion nest

With chipotle chilli relish

With a pea crispy bacon velouté, steamed broccoli and spring onion mash

With free range fried eggs, peas and triple-cooked chips

Grilled chicken breast, pak choi, squash, red onions, and peppers in a creamy coconut curry sauce, served with jasmine rice

Served with garlic ciabatta and a dressed side salad

Expertly aged for superb flavour and tenderness, served with triple-cooked chips, a southern fried onion nest and thyme-roasted tomato.

Expertly aged for superb flavour and tenderness, served with triple-cooked chips, a southern fried onion nest and thyme-roasted tomato.

21-day-aged prime steak burger, topped with maple-glazed beef brisket, streaky bacon, mayo, smoked cheddar, cheese sauce and a southern-fried onion nest on the side

Mild curry-flavoured fishcakes with a poached egg, tenderstem broccoli, hollandaise sauce and fries

Smooth pâté in an orange glaze, with sourdough toast and red onion chutney

Tender bites glazed in chipotle chilli jam

On a roasted beetroot balsamic purée with basil pesto

In a cheesy cheddar sauce, with toasted sourdough

Melting camembert drizzled with orange blossom honey, served with apricot ginger chutney and bread to dip

In a creamy garlic cheese sauce, served with toasted ciabatta

With an apricot ginger chutney

Juicy prawns in a bloody mary marie rose sauce, with fresh avocado, tomatoes, lettuce and sourdough bread

In a creamy tomato and lobster flavour sauce, with roasted cherry tomatoes

Topped with a BBQ tomato sauce, crispy bacon and melted cheddar, served with triple-cooked chips

Shredded duck on a hoisin and tomato base, with mozzarella, red and spring onions

Roasted red peppers, grains, lentils, butternut squash and pomegranate seeds on a bed of mixed leaves and baby spinach, tossed in a zesty pineapple ginger dressing

Tanqueray gin, prosecco, and fever- tree raspberry orange blossom soda, topped with raspberries

Add a dash of french flair to filtered sparkling water with mathieu teisseire strawberry syrup and fresh raspberries

With apricot cumin chutney

Mushroom burger patty and a melting mature slice

Served with spring onion mash, roasted carrots and greens

Freshly battered haddock, triple-cooked chips, mushy peas and tartare sauce

Aubergine, garlic and peppers in a sweet smoky tomato sauce, topped with herb crumb and mozzarella, served with mixed salad and garlic ciabatta