The Anglers Arms

The Anglers Arms has gained an enviable reputation for providing fantastic food for every occasion whether it?s a quick sandwich at the bar, a relaxing pub lunch with some friends or a romantic meal for a special occasion.

All of our meals are cooked fresh to order using seasonal, locally sourced ingredients wherever possible ? some of them supplied by the farms literally on our very doorstep!

Take a look at our latest menus by clicking the links below:

The Carriage Restaurant
A genuine Pullman railway carriage furnished with various table sizes to provide an intimate and unique à la carte dining experience.

The carriage can also be booked as a spectacular location for your wedding meal. Please take a look at our Weddings page for more information.

We also have some really great seasonal special offers available for special occasions. Please take a look below:

BAR MENU

Appetisers

CHEFS HOMEMADE CHICKEN LIVER PATE

Enriched with Cognac, seasoned with fresh herbs, served with toasted malty bread and Cumberland sauce

PRAWN AND SMOKED SALMON PLATTER

On a bed of crisp leaves with a Marie Rose sauce

GOATS CHEESE AND PEA RISOTTO

Topped with freshly grated parmesan and basil oil

MUSHROOMS AUX GRATIN

Button mushrooms pan-fried with onion, pepper, chilli and bacon in a cream sauce topped with grated cheese and finished under the grill

GARLIC KING PRAWNS

Pan-fried king prawns with peppers in a garlic sauce

BELLY PORK

Slow cooked belly pork with crispy crackling, apple compote and black pudding

CHINESE DUCK SALAD

Shredded duck, with crispy bean sprout salad and a hoi sin dressing

PAN FRIED SCALLOPS

Pan fried scallops with black pudding and minted pea puree

Main Course One

TRADITIONAL COD & CHIPS

Skinless cod deep-fried in a crisp golden batter served with mushy peas

WHITBY WHOLETAIL SCAMPI

Golden crisp crumb scampi served with mushy peas

GRILLED SALMON

Grilled salmon fillet with a salad of new potatoes, green beans, mange tout, baby sweet corn and a sweet chilli sauce

NORTHUMBRIAN SAUSAGE

Mr Green?s prime Northumbrian sausage served on a bacon and onion bubble and squeak

CHEFS HOMEMADE STEAK AND ALE PIE

Topped with a julienne of deep fried vegetables

ANGLERS ARMS FARMHOUSE MIXED GRILL

SIRLOIN STEAK (10oz)

FILLET STEAK (8oz)

Main Course Two

GRILLED GAMMON STEAK

Topped with fried Brie and fresh pineapple

PAN FRIED CHICKEN

Pan-fried chicken breast served on roasted vegetables with a peppered sauce.

HOT SIRLOIN STEAK SANDWICH

French fries and crispy deep fried onions, tomato and mushrooms

ORIENTAL SIZZLING PLATTER

Beef or king prawns, pan fried with crispy vegetables in an oriental sauce served on a sizzling platter

TEMPURA OF VEGETABLES (V)

Lime and soya sauce and sun dried tomato salad

MUSHROOM STROGANOFF (V)

Cooked in a rich brandy and cream sauce with steamed rice

TOMATO AND FETA CHEESE QUICHE (V)

A rich creamy quiche served warm with a red onion chutney, new potatoes and coleslaw

STIR FRIED VEGETABLE SIZZLER (V)

A mix of seasonal and Mediterranean vegetables finished in a spicy Thai sauce

Childrens Menu

CHICKEN NUGGETS AND CHIPS

COD CHIPS AND MUSHY PEAS

STEAK PIE AND VEGETABLES

SCAMPI CHIPS AND MUSHY PEAS

PENNE NAPOLI WITH GARLIC BREAD

SAUSAGE MASH AND BROCCOLI

ON THE LIGHTER SIDE

Rustic roll, white roll or bread filled with your choice of the following and served with French fries

CHEESE WALDORF

Finely chopped walnuts bound with celery, smoked cheddar cheese, sultanas and apple in a light salad dressing

ANGLERS HOUSE SANDWICH

Filled with grilled bacon, roast chicken, free range egg, cheese and tomato

BUFFALO MOZZARELLA

Sliced mozzarella with sun dried tomatoes flavoured with basil oil and mixed leaves

GREELAND PRAWN MARIE ROSE

Succulent Greenland prawns bound with our own Marie Rose sauce

FRESH GARDEN LEAF SALADS

CHAR GRILLED CHICKEN CAESAR SALAD

GREENLAND PRAWN SALAD

TRADITIONAL PLOUGHMAN'S SALAD

RESTAURANT MENU

Appetisers

SOUP OF THE DAY

Served with fresh bread and butter

GARLIC KING PRAWNS

Fresh water king prawns pan fried in a garlic cream, served with a panache of fresh garden leaves

DUCK SALAD

Shredded duck with lettuce, crispy bean sprouts tossed with noodles and Hoi Sin sauce

SCALLOP AND BACON SALAD

Pan fried king scallops with bacon, cherry tomatoes and rocket leaves served on a garlic crouton, scented with a soya and honey dressing

BELLY PORK

Twice cooked sliced belly pork with honey spiced apples

Main Course

TOURNEDOS FLODDEN

A prime fillet stuffed with Applewood cheese wrapped in bacon and coated in a garlic sauce

PAN FRIED BREAST OF FARMHOUSE CHICKEN

Set on a bubble and squeak potato cake accompanied by a mushroom and red wine sauce

SURF AND TURF

Fillet steak topped with garlic king prawns

BREAST OF DUCK

Pan fried breast of duck carved onto honey roasted parsnips and sweet potatoes with a Cumberland glaze

FILLET OF SALMON

Grilled fillet of salmon set on a salad of new potatoes, baby corn, green beans and rocket drizzled with a chilli sauce

Vegetarian

TEMPURA OF VEGETABLES

Lime and soya sauce and sun dried tomato salad

MUSHROOM STROGANOFF

Cooked in a rich brandy and cream sauce with steamed rice

TOMATO AND FETA CHEESE QUICHE

A rich creamy quiche served warm with a red onion chutney, new potatoes and coleslaw

STIR FRIED VEGETABLE SIZZLER

A mix of seasonal and Mediterranean vegetables finished in a spicy Thai sauce

Side Orders

BROCCOLI

BUTTERY MASH

CAESAR SALAD

TOMATO AND ONION SALAD

GREEN SALAD

CHIPPED POTATOES

SUNDAY LUNCH MENU

Appetisers

SOUP OF THE DAY

Served with fresh bread and butter

GARLIC KING PRAWNS

Fresh water king prawns pan fried in a garlic cream, served with a panache of fresh garden leaves

PRAWN AND SMOKED SALMON PLATTER

On a bed of crisp leaves with a Marie Rose sauce

CRISPY WEDGES OF BRIE DE PAYS

Served with a bouquet of leaves and drizzled with a cranberry dressing

CHEFS HOMEMADE CHICKEN LIVER PATE

Enriched with Cognac, seasoned with fresh herbs, served with toasted malty bread and Cumberland sauce

Main Course

TRADITIONAL ROASTED NORTHUMBRIAN SIRLOIN

With pomme chateau and Yorkshire pudding

ROAST LEG OF PORK

With sage and onion stuffing, apple sauce and crackling

PAN-FRIED CHICKEN

Pan-fried chicken breast served on bubble and squeak potato cake accompanied by a red wine sauce

SURF AND TURF

Fillet steak topped with garlic king prawns

FILLET OF SALMON

Grilled fillet of salmon set on a salad of new potatoes, baby corn, green beans and rocket drizzled with a chilli sauce

SEABASS FILLETS

Grilled Seabass Fillets served on mashed potato with New Zealand mussels and a white wine herb Sauce

EARLY BIRD MENU

Two courses for £10.00
Third Course for only £3.95

MONDAY TO THURSDAY 4.00 pm to 6.00 pm - Except bank holidays

Appetisers

CHEFS HOMEMADE CHICKEN LIVER PATE

Enriched with Cognac, seasoned with fresh herbs, served with toast and Cumberland sauce

CRISPY WEDGE OF BRIE DE PAYS

Served with a boquet of leaves and drizzled with a cranberry dressing

CALAMARI

Served with a sweet chilli dressing and crispy salad

CHEFS SOUP OF THE DAY

Served with home baked bread and butter

Main Course

TRADITIONAL COD & CHIPS

Skinless cod deep-fried in a crisp golden batter

WHITBY WHOLETAIL SCAMPI

Golden crisp crumb scampi

CHEFS HOMEMADE STEAK AND ALE PIE

Topped with a julienne of deep fried vegetables

MINCE AND DUMPLING

Gently cooked steak mince with leek dumpling

ANGLERS ARMS PETITE GRILL

Chicken, Gammon, Sausage, Black Pudding, Steak, Mushrooms, Onion Rings and A Fried Egg

GAMMON STEAK

Topped with fried eggs

CHRISTMAS MENU

Appetisers

ROAST SWEET POTATO AND BUTTERNUT SQUASH SOUP

With Sage & Onion Dumpling

DEEP FRIED WEDGES OF CRISPY BRIE

Set on a light Coulis of Cranberry and Winter Berries

OAK SMOKED SALMON

Dressed with Horseradish Cream, Green Leaf Cucumber Salad and Brown Bread

Main Course

ROAST BREAST OF NORTHUMBRIAN TURKEY AND HONEY GLAZED HAM

With Bacon, Sausage Roll and Apricot Stuffing

POT ROAST SHOULDER OF PORK

Set on Bubble & Squeak with Sage and Baby Onion Jus

GRILLED FILLET OF SALMON

Broccoli Florets & Crayfish Tails with Shellfish Bisque

SLOW COOKED LAMB CASSOULET

Cooked with Tomato, Shallot, Mushroom and Haricot Bean Sauce topped with Parmesan & Cracked Pepper crust

SAVORY HERB PANCAKE OF CREAMED LEEKS, SAVOY CABBAGE & FIELD MUSHROOMS

Finished with Stilton Sauce

Dessert

TRADITIONAL HOME-MADE CHRISTMAS PUDDING

Served with Brandy Sauce

CHOCOLATE CHEESECAKE

Served with White Chocolate and Vanilla Fudge Sauce

SELECTION OF CHEESE AND BISCUITS

Served with a Bouquet of Grapes and Celery

ROAST FIG SPONGE PUDDING

Served with Rum & Raisin Cream and Dairy Custard

FRESHLY BREWED COFFEE AND SWEET MINCE PIE

If you have any questions about the food at The Anglers Arms, please click here to contact us, we look forward to serving you soon.