Sample Menus
DINING @ THE LANGLEY TAP
At The Langley Tap, our dishes are freshly prepared by our talented chefs using quality ingredients, from local suppliers wherever possible. We offer table service in the restaurant dining rooms and bar.
MAIN MENU
NIBBLES
Chef’s bread board, salted butter. Gf Op. 6
Pea & mint summer hummus, raddish, toast. Vg. 6
STARTERS
Today’s summer soup with chef’s bread. V. Gf Op. 7.5
Confit belly pork & ham hock terrine, pickles, mustard, toast. Gf Op. 8.5
Chicken Caesar salad crostini, gem lettuce, parmesan, anchovy, chicken croquettes & caesar dressing. 8
Sumac, salt and pepper squid, garlic mayonnaise, chilli, coriander & lime Gf. 8
Crispy spring onion bhajis, cucumber salad, coronation sauce. Gf, Vg, 8
Salad of heritage tomatoes, cucumber mayonnaise, bloody mary dressing & parmesan. Gf, Vg Op. 8.5
MAINS
Sea bass fillet, lemon lentil salad, cherry tomatoes, samphire, capers, dill & brown crab mayo. 22.5
Cumin lamb koftas, dill new potatoes, tzatziki & greek salad. Gf. 18.5
Grilled lemon & garlic chicken, hot devilled wing, corn on the cob, slaw, baby potato salad with green herb salsa. 19.5
Ratatouille wellington, warm new potato salad, olive and garlic dressing, greens. Vg. 18
PUB
Cider battered brixham harbour fish, chunky chips, homemade tartar sauce, crushed peas, charred lemon. Gf. 18
Homemade pie of the day, butter mash & seasonal vegetables. 18
Langley beef burger, smoked applewood cheddar, chorizo jam, in a pretzel bun with
chunky chips & slaw. Gf Op (*+1). 17. Add bacon 2.
10oz aged sirloin, bearnaise sauce, battered spring onion, mushroom puree & radish. 29.5
SIDES
Chunky chips. Gf, V. 4
Parmesan & truffle chunky chips. Gf. 5
Aged cheddar chunky chips. Gf, V. 5
Cider battered onion rings. Gf, V. 4.5
Rocket, pickled red onion & parmesan salad. Gf. 4.5
Truffle crusted mac & cheese. 5
Seasonal vegetables. Gf, V. 4
Vg= vegan, v= veggie, gf= gluten free, gf op= can be made gf on request * denotes additional charge of £1 for Gf bread/roll.
Please inform us of any food allergies or intolerances. Although we have procedures in place to minimise the risk of cross contamination of allergens, we have an open kitchen so cannot guarantee that traces of allergens will not be present in dishes. All our food is freshly prepared,
so there may be a wait at busy times and for some dishes.
A service charge of 10% is added to tables of 7 or more, all of which goes to the team.
WEEKDAY LUNCHTIME FIXED PRICE MENU
2 COURSES £17 or 3 COURSES £21
STARTERS
Pea & mint summer hummus, toast.
Today’s summer soup with chef’s bread. V. *Gf Op
Confit belly pork and ham hock terrine, pickles, mustard, toast. *Gf Op.
MAINS
Grilled lemon chicken, potato salad, slaw, corn on the cob & herb salsa. Gf Op
Herb crusted haddock fillet, caper butter, new potatoes & greens.
Ratatouille Wellington, black olive potatoes, greens with herb oil.
DESSERT
Lemon meringue and limoncello cheesecake, vanilla, toasted almonds and amaretti.
Homemade chocolate brownie.
2 scoops of Rowdy Cow ice cream.
LUNCHTIME PUB SPECIAL
Slow roasted Wiltshire ham hock, burford brown egg's, fat chips. Gf. 17
Add charred pineapple 1.5
SUNDAY LUNCH MENU
STARTER
Pea & mint summer hummus, raddish, toast. Vg. 6
Today’s summer soup with chef’s bread. V. Gf Op. 7.5
Confit belly pork & ham hock terrine, pickles, mustard, toast. Gf Op. 8.5
ROASTS
Striploin of three counties bred beef, served pink. - 19
Padfield Porkies - Locally bred belly pork. - 18
Supreme of free-range chicken. – 17.5
Ask for today’s vegetarian or vegan option. – 16
All roasts are served with roasted potatoes, roasted mixed vegetables,
seasonal vegetables, red wine gravy a homemade Yorkshire pudding, and cauliflower cheese.
Children’s roast dinner (only available for children) 11
ADD EXTRA
Roast potatoes. – 2 Cauliflower & leek cheese. – 4 Vegetables. - 2