ALL DAY MENU AT The Mossbrook Inn in Sheffield

with rocket (v)

with olive oil & balsamic vinegar (v)

Home-made scotch egg & piccalilli, Cumberland pork & apple sausage roll with brown sauce, sticky pork belly bites and barbecue glazed ribs

with British apple & rosemary chutney and artisan breads for dunking (v)

Roasted lentil falafels, creamy hummus topped with pomegranate & seeds, tempura aubergines, Lebanese-style dip, tzatziki and flatbread (v) Vegan alternative available

Changes daily

with a lemon gremolata and artisan bread

in a white wine cream, on a toasted sourdough crumpet (v)

in panko breadcrumbs with a British apple & rosemary chutney (v)

with warm rustic bread and Netherend Farm salted butter (v)

with chipotle mayonnaise

on a Greek-style salad, goat's cheese, roasted chickpeas and pomegranate

fried chicken coated in a smoky chilli jam

with a roasted pepper & pickled watermelon salsa, blackcurrant curd, crunchy seeds and toast

zesty orange curd, tarragon & sherry vinegar infused grapes, with toast

topped with Devon crab crème fraîche, served with ciabatta

on a roasted red pepper, pickled watermelon, fennel & red onion salsa, with basil pesto and sautéed baby potatoes

on a bed of creamy hummus, grains and toasted pumpkin seeds, topped with dressed watercress and fresh pomegranate (ve)

in a white wine, tomato, garlic & chilli sauce

on a Greek-style salad, roasted chickpeas, creamy hummus, tzatziki, chilli jam and soft tortilla

on cider & horseradish mustard mash, with a black pudding bon bon, green beans, tenderstem broccoli and a rich bordelaise jus

topped with a slow-roasted tomato sauce, Monterey Jack cheese and crisp prosciutto, served with rich chicken gravy and skinny fries

with rustic thick-cut chips, pea purée and tartare sauce

with sautéed green beans & tenderstem broccoli, creamed potato and rich chicken gravy

with pan-fried samphire, broccoli & baby spinach, confit tomatoes and a fresh salsa  2228kJ/531kcal High in vitamin C*

with cucumber, tomato, red onion, coriander, red chilli and a soy, lime & ginger dressing  2139kJ/509kcal High in vitamin C*

on a bed of cucumber & mooli ribbons, shredded carrot & cabbage, watercress and spring onion, in a plum & hoisin sauce

Lentils, quinoa & crispy chickpeas, avocado, roasted cauliflower, ribbons of carrot & mooli, watercress and a slow-roasted tomato toast (ve) 2713kJ/646kcal High in vitamin C, B6*

with baby gem lettuce, spinach and tenderstem broccoli with a cider & honey mustard dressing

Miniature versions of our favourite desserts to share