Upcoming Events at The Crown
We’ve got some exciting events lined up in the coming weeks to make the start of 2025 extra special:
- Burns Night – 24th January: Join us for a traditional evening celebrating the life and works of Scotland’s national bard, Robert Burns. Expect a delicious menu featuring haggis, neeps, and tatties, paired with whisky and lively entertainment.
- Valentine’s Day – 14th February: Treat someone special to an unforgettable evening at The Crown. Our chefs are preparing a romantic set menu full of indulgent flavours, perfect for creating a memorable night. Menu and details
Welcome to The Crown
Bookings
Bookings can be made by private messaging us on Facebook, emailing us at info@thecrowninnrestaurant.co.uk or by calling us on 01487 824428.
View and Download our December Winter Menus
Aperitifs
- Passionfruit Martini: vanilla vodka, Passoa, passionfruit, lime, egg white 10.50
- Aperol Spritz: Aperol, prosecco, soda, orange 10.50
Kitchen Nibbles
- Homemade focaccia with truffle butter v 5.50
- Smoked almonds v 4.95
- Haggis croquettes with peppered swede purée 5.50
- Marinated olives v 4.95
Starters
- Cauliflower soup with cheddar crisps, homemade focaccia and truffle butter v 7.50
- Chorizo scotch egg with arrabbiata sauce 9.50
- Hot smoked salmon with kedgeree risotto balls, soft boiled egg and curried mayonnaise 9.50
- Chicken liver pâté with crostini and spiced fig chutney 8.50
- Crispy chickpea and roasted squash salad with feta and balsamic vinaigrette v 7.50
Mains
- Braised featherblade of beef with olive oil celeriac and potato mash, wild mushrooms, crispy bacon and red wine jus 25.50
- Poached and grilled chicken breast with dauphinoise potatoes, tenderstem broccoli and Diane sauce 23.95
- Roasted butternut squash with potato gnocchi, toasted pine nuts, pesto, cavolo nero and grated pecorino v 19.95
- 8oz ribeye steak with grilled tomato and mushroom, hand cut chips, onion rings and peppercorn sauce 33.95
- Market fish of the day with a spring onion and chive potato cake, samphire, pea purée and vermouth sauce
(Please see specials board for today’s option and price)
Pub Classics
- Battered haddock with hand cut chips, mushy peas, tartare sauce and lemon 17.50
- Battered banana blossom with hand cut chips, mushy peas, tartare sauce and lemon v 15.50
- Aubergine, courgette and black bean vegetable curry with basmati rice, naan bread and mango chutney v 15.95
- Pan seared calves’ liver with olive oil potato mash, mixed greens and onion gravy 17.95
- 8oz gammon steak with fried egg, hand cut chips and an apricot and fennel chutney 18.50
On the Side 4.50 each
- Pecorino and pine nut salad v
- Mixed greens v
- Olive oil potato mash v
- Mixed leaf salad v
- Hand cut chips v
- Tenderstem broccoli with smoked almonds v
Pudding Menu
- Lemon and sloe gin meringue pie with last year blackcurrants and clotted cream v 8.50
- Vanilla crème brûlée with raspberry gel and shortbread v 8.50
- Sticky stem ginger cake, with roasted plum and vanilla ice cream v 8.50
- Warm chocolate brownie with miso salted caramel, coffee ice cream and pistachio crumb v 7.50
- British cheese with crackers, spiced fig chutney and celery v 12.50
- (Please see specials board for today’s option and price)
- Vanilla ice cream v 2.50 per scoop
- Coffee ice cream v 2.50 per scoop
- Chocolate and orange ice cream v 2.50 per scoop
- Ginger ice cream v 2.50 per scoop
- Apple sorbet v 2.50 per scoop
- Lemon sherbet sorbet v 2.50 per scoop
The Sunday Menus
Aperitifs
- Passionfruit Martini: vanilla vodka, Passoa, passionfruit, lime, egg white 10.50
- Aperol Spritz: Aperol, prosecco, soda, orange 10.50
Kitchen Nibbles
- Homemade focaccia with truffle butter v 5.50
- Smoked almonds v 4.95
- Haggis croquettes with peppered swede purée 5.50
- Marinated olives v 4.95
Starters
- Cauliflower soup with cheddar crisps, homemade focaccia and truffle butter v 7.50
- Chorizo scotch egg with arrabbiata sauce 9.50
- Hot smoked salmon with kedgeree risotto balls, soft boiled egg and curried mayonnaise 9.50
- Chicken liver pâté with crostini and spiced fig chutney 8.50
- Crispy chickpea and roasted squash salad with feta and balsamic vinaigrette v 7.50
Mains
- Roast sirloin of beef with Yorkshire pudding, seasonal vegetables, roast potatoes and gravy 19.95
- Roast loin of pork with apple sauce and crackling, seasonal vegetables, roast potatoes and gravy 16.95
- Roast chicken breast with sage and cranberry stuffing, seasonal vegetables, roast potatoes and gravy 17.95
- Cashew and mushroom nut loaf with seasonal vegetables, roast potatoes and vegetable gravy v 17.50
- Roasted butternut squash with potato gnocchi, toasted pine nuts, pesto, cavolo nero and grated pecorino v 19.95
- Market fish of the day with a spring onion and chive potato cake, samphire, pea purée and vermouth sauce
(Please see specials board for today’s option and price)
The Wine List
Please note we do our best to ensure the menus on the website are up to date,
but sometimes we have to make substitutions and changes at short notice.