Full A la Carte Menu

Starters

Homemade soup of the day 4.95
With toasted French bread

Bruschetta (V) 6.45
Grilled focaccia bread with olive oil, basil and a touch of garlic, topped with cherry tomatoes and buffalo mozzarella pearls

Box baked Camembert (v) 6.45
Served with a red onion chutney and toasted French bread

The charcuterie plate 6.95
Italian cured ham, Milano salami and traditional Roman salami. Served with French bread and Provencal olives

Calamari with a chilli dip 6.75
Crisp deep fried rings of squid

Stilton and garlic mushrooms (V) 6.45
Mushrooms cooked in a cream, Stilton and garlic sauce and served on a toasted crouton

Grilled king prawns 6.95
Served with chilli and lime butter

Main Courses

From The Grill

All of our steaks are served with grilled tomato, mushrooms (cooked with olive oil and white wine) onion rings and chips. The Barn has been famous for steaks for many years and to maintain our reputation we use only 28 day aged British beef which ensures that the tenderness and flavour are second to none

                                                                                 ½lb Rump steak  16.45                  ½lb Sirloin steak  19.45    (3 supplement on fixed price menu)

Steak plus ….
Choose a sauce to accompany your steak
Creamy pepper sauce or The Barn Sauce (white wine, diced bacon, sundried tomato and a touch of garlic)  1.50
Or add  King prawns  3

The chicken mixed grill  14.75
Breast of chicken, Kentish pork sausage, gammon steak with grilled tomato, chips and The Barn sauce

Homemade classic steak burger (½lb) 13.75
Minced prime beef mixed with herbs, onions and seasoning based on an original American burger recipe.
Served in a bun with a tomato, chilli and coriander relish and chips.
ADD your choice of grilled bacon, mushrooms or melted Cheddar for only 50p per item.

Other Main Courses

Roasted lamb rump 15.75
Served with a redcurrant gravy, and new potatoes lightly roasted with rosemary and olive oil

Fillet of Scottish hake 14.75
In a creamy curry sauce on a bed of rice and peppers, served with a sugar snap and pea mix

Duck breast 14.75
Slowly pan fried, sliced and served with an orange sauce flavoured with Cointreau.  Served with new potatoes lightly roasted with rosemary and olive oil

Barn style chicken 13.75
Breast of chicken with a creamy white wine sauce, diced bacon, sun dried tomato and a touch of garlic. Served with chips.

Cajun spiced chicken Caesar salad 12.75
Made in the traditional way with a poached egg and crispy bacon in addition to chicken breast chargrilled with Cajun spices

Fresh spaghetti (v) 11.75
With roasted cherry tomatoes, goats cheese and drizzled with pesto.

Roasted butternut squash (v) 11.75
Filled with wild mushroom stroganoff. Served with rice.

Side Orders

All 3.00

Mixed salad
Beer battered onion rings
Garlic bread

Desserts

All homemade 

Sticky Toffee Pudding 5.95
Served with butterscotch sauce and coffee ice cream

Chocolate Brownie 5.95
Served with Salcombe Dairy chocolate ice cream

Warm Belgium waffle 5.95
Served with honeycomb ice cream and toffee sauce

“Eton Mess” 5.95
A delicious blend of crushed meringues, berries, puree of raspberries and fresh cream

“Three for Me” 6.45
A perfect trio of desserts – Sticky toffee pudding, Eton Mess and chocolate brownie

Selection of ice cream 4.50

Coffee

Filter Coffee 1.95
Freshly brewed coffee served with chocolate mints

Cappuccino 1.95
Served with Amoretti biscuits

Latte 2.00
Served with Amoretti biscuits

Double Espresso 1.95
Served with Amoretti biscuits

Floater Coffee 2.00
Served in a glass with sugar and a generous topping of cream

Connoisseur Coffees 3.85

A large glass of coffee with a full measure of liqueur or spirit of your choice,
topped with a generous topping of cream
For the connoisseur, choose from:

Irish with Irish Whisky

Russian with Vodka

Parisienne with Brandy

Calypso with Tia Maria

Caribbean with Rum

Highland with Scotch Whisky

Seville with Cointreau

Foods described within this menu may contain nuts, derivatives of nuts or other allergens.
If you suffer from an allergy or food intolerance please notify a member of our serving staff
who will be pleased to discuss your needs with our Duty Manager.