FOOD
The Cross Keys Hotels offers a wide ranging menu at both lunch time and in the evening. All food is prepared on the premises by head chef Kevin. Kevin uses quality local ingredients to bring to you a varied and interesting selection of English and International dishes.
Meals can be be taken either in a separate NO SMOKING dining area or at any table in the pub.
SERVING HOURS
Food is served from 12.00 to 14.00 Sunday to Saturday lunch.
18.00 to 21.00 Tuesday to Friday evening.
and
19.00 to 21.00 Saturday evening.
If you have any queries or questions relating to our food, please do not hesitate to contact us.
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SANDWICHES
| We have a huge selection of hot and cold sandwiches available. All are served with your choice of French baguette, Italian ciabatta or sliced malted granary and served with a side portion of fries, coleslaw and & garnish. |
LIGHT BITES
| Tuna & feta cheese salad, served with bread & butter |
| Home roasted sliced ham, served with eggs, chips & peas. |
| Potao skins, filled with bacon & melted cheese, served with a garnish. |
| Lamb sausages, served on toasted ciabatta, with leeks & a mint & mustard dressing |
| Ploughmans - ham, beef, chicken, cheese or a mix, served with pickles, coleslaw, bread & butter |
STARTERS
| Chefs homemade soup of the day, served with a sliced baguette. |
| Chefs own chicken liver pate, served with a fruit chutney & hot toast & garnish. |
| Tiger prawns in garlic & parsley butter, served with a fresh salad and bread & butter. |
| Jalapeno peppers filled with cream cheese, served with a sweet chilli sauce and a garnish. |
| Green lip New Zealand mussels, with garlic butter or a tomato & herb sauce. |
MAIN COURSES
| Braised lamb shank in a red current, rosemary & poet sauce, served with potatoes & mange tout. |
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| 10oz black rump steak, with black sauce,served with black pudding, green beans and french fries. |
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| Breaded trout fillets, cooked in a garlic and herb butter, served with potatoes and fresh vegetables. |
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| Chicken breast, stuffed with chicken liver pate, wrapped in bacon, served with a red wine sauce, potatoes and fresh vegetables. |
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| Specialty sausage of the day, served with a cheddar cheese mash, red wine and mushroom gravy. |
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| Penne pasta, spinach, gorgonzola, cheese, white wine and cream sauce, served with a fresh salad and herb and garlic dough balls. |
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| Griddled chicken breast, in a tomato herb & pesto sauce, served with french fries. |
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| Fisherman's stew - chunks of fresh white fish, mussels, prawns and crab, in a white wine and herb sauce, served with sliced ciabatta. |
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| Trio of lamb cutlet, in a cranberry, orange and mint sauce, served with fresh vegetables anf potatoes or french fries. |
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| Roasted vegetable parmagiana, layered vegetables, alternated with a tomato sauce, mozarella and chedder sauce, served with a fresh mixed leaf salad. |
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| Thai green chicken curry, served with fragrant rice & a tossed fresh green salad. |
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