Myrtle Christmas Dinner 19.50
Sage and onion sausage meat stuffed in a turkey breast, individually rolled and wrapped in smoked bacon. Served with roasted carrots and parsnips, roast potatoes, sprouts and stock pot gravy.

Myrtle Vegetarian Dinner 16.50
Chestnut roast dinner. Served with roasted carrots and parsnips, roast potatoes, sprouts and stock pot gravy. V VG

Chicken, Bacon and Broccoli Pie 17.50
Chicken, bacon and broccoli pie in a creamy sauce, topped with a puff pastry lid and served with roasted carrots, parsnips and your choice of chips or mash

Salmon Wellington 18.95
Salmon on a bed of wilted spinach, wrapped in puff pastry. Served with parsley mash or hassle-back potatoes, florets of broccoli and a sun-dried tomato beurre blanc

Myrtle Burger 15.00
With a base of salad and cranberry sauce, topped with bacon and Brie. Served with fries.

Vegan Burger 15.00
Moving mountains plant based patty, with vegan cheese, pesto & slaw 

Fish and Chips 17.00
Beer battered haddock with twice cooked chips, minty peas, tartare sauce and a lemon wedge.

Spaghetti Carbonara 15.50
Spaghetti tossed with crispy pancetta, creamy egg sauce, Parmesan, and black pepper

Mushroom, Sweet Potato & Pea Stew 15.00
Served with creamy mashed potato and crusty bread. V GF

Beef Short Rib 23.50
2 pieces of Beef short rib on creamy mashed potato, jus and haricot vert

MEAT

Pan fried chorizo with a mulled wine sauce 8.25 GF

Turkey and stuffing bonbons with cranberry sauce 7.00 GF

Top cap of beef, marinated top cap of beef served with a  red pepper puree and sauteed potatoes

FISH

Beetroot gravlax with a horseradish crème fraiche and Melba toast 6.75 GF

King prawn salad with a Bloody Mary mayonnaise 7.50

Smoked haddock and creamy leek rarebit on toasted bread 8.00

Smoked salmon roulade, with toasted bread 7.00

Prawns with garlic lemon and chilli toasted bread 7.50

VEGETERIAN

Blue cheese and walnut stuffed fig with rocket and balsamic 8.50

Deep fried breaded Brie wedge with a red pepper and mango sauce 6.75

Creamy garlic mushrooms on toasted brioche bread 6.00

Roasted basil tomatoes with toasted focaccia and goat’s cheese 5.50 VG

All roasts served with garlic & rosemary roast potatoes, creamed leeks, stuffing, roasted caramelised carrots & parsnips, Savoy cabbage, Yorkshire pudding & stock pot gravy. Gluten free options available – ask your server.