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 and parsnips

Salmon Wellington 18.95
Salmon on a bed of wilted spinach, wrapped in puff pastry. Served with parsley mash, 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.

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

Pesto Gnocchi 15.50
Pesto gnocchi  with roasted red peppers and sun-dried tomatoes. Garnished with crispy Parma ham. V

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

Pan Fried Duck 23.50
Pan fried duck breast with a warm potato and pea salad, honey glazed pear and an orange sauce. GF

MEAT

Pan fried chorizo with a mulled wine sauce 8.25 GF

Turkey and cranberry meatballs with a sage and onion gravy 7.00 GF

Black pudding and caramelised onion tart with a chorizo jus 6.75

Ham hock terrine, with crusty bread and homemade piccalilli 6.75

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

Breaded whitebait with a lemon aioli dip 5.50

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.