The Red Pump Inn Menu

Main Menu

• Black & Green Olives

  3.95
• Focaccia Bread

  4.00
  With Dipping Oil
• Garlic Flatbread

  3.50
• Hummus & Flatbread

  4.00
• Black & White Pudding Fritters

  4.00
  With a tangy lemon and mustard dipping mayonnaise
• Fresh Spring Asparagus

  6.95
  Served on a Chive Pancake with Lemon Hollandaise Sauce
• Smoked Salmon Pate

  7.95
  With Cucumber Sorbet and Farmhouse Granary Bread
• Creamy Garlic Mushrooms

  6.50
  Say no more. On a slice of Sourdough Bread to mop it all up
• Lambs Kidneys

  7.25
  Devilled our own way with Tomato, Chilli and Garlic
• Chef's Choice Starter
  Seasonal and local

• Sirloin

  250g 25.00
  Good old Sirloin, tender, tasty, best eaten rare to medium but can stand up to medium well
• Ribeye 19 recenzje

  250g 25.00
  Bags of flavour, juicy and tender, eaten rare to medium but can stand up to medium well
• Fillet

  200g 28.00
  Tender and very lean, enjoy it blue through to medium well
• Picanha

  250g 22.00
  Argentinian cut from the Rump rare or med rare ideally only
• 50 Day Dry Aged Prime Rib Steak (Avg.)
  The King of steaks. Succulent, rounded full flavour. Best eaten medium rare with our Chimichurri sauce
• Banquet Steak

  250g 25.00
  Sirloin with the fat trimmed off, grilled as you like then smothered in melted cheese & Worcestershire Sauce, truly unbelievable!
• Chef's Choice Steak
  Today's recommended steak or we might have a specialist steak (or steak dish) from one of our trusted suppliers, usually only a small number available and highly recommended for its outstanding eating quality

• Béarnais
• Peppercorn
• Blue Cheese
• Garlic Butter
• Chimichurri

• Navarin of Bowland Lamb

  14.50
  Local lamb in a French style stew slow cooked in White Wine with Carrots, Haricot Beans and Baby Turnips + New Potatoes on the side
• Gloucestershire Old Spot Belly Pork

  14.50
  Sticky bbq sauce and foraged Wild Garlic Dauphinois Potatoes
• Creamy Fish Pie

  14.50
  Both fresh and smoked fish with prawns served in a white sauce topped with cheesy Mash
• Bowland Lamb Kebabs

  22.00
  Chargrilled Rosemary marinated Lamb and Vegetables, with Fries
• Stuffed Portobello Mushrooms

  12.95
  Roasted Vegetables, Spinach and Ricotta Cheese, with Couscous
• Butterfly Chicken Breast

  18.00
  Chargrilled Johnson & Swarbrick chicken finished with a creamy, mustard, tarragon and "Lancashire Sauce" sauce, with Fries
• Chicken Thighs Piri Piri Style

  16.00
  Boned out, chargrilled and served with Rainbow Coleslaw & Fries

• Chef's Choice Meat Pie
  Changing recipes with meat sourced by George at Alpe's the Butcher
• Chef's Choice Salad
  Seasonal produce and can include meat or fish
• Chef's Choice Fish
  The best in seasonal fish sourced by Giles at Wellgate Fisheries

• Hand Cut Chips
• Mash
• New potatoes
• Fresh Seasonal Veggies
• Mixed Salad
• Crispy Onion Rings