DINING @ THE NEELD ARMS
At The Neeld Arms, our dishes are freshly prepared by our talented chefs using quality ingredients, locally sourced wherever possible. We offer table service in the restaurant dining rooms and bar.
KITCHEN HOURS
Mondays and Tuesdays 12pm to 2.15pm & 6pm to 8pm.
Wednesday to Saturday 12pm to 2.15pm & 6pm to 8.30pm.
Sundays 12pm to 3.30pm.
The kitchen may close earlier on quiet days, so we always recommend booking.
MAIN MENU
Available lunchtime & evenings, Monday to Saturday
STARTERS
Pea Mousee Toretellini
With salt-baked Celeric Puree, Truffle oil & Parmesan. Veo—10.8
Pork & Black Pudding Bon Bons
With apple Ketchup & Cider Vinegar glaze - 9.8
Miso braised flat Mushroom
With Tofu dressing, braised Baby Gem, Pickled Shimeji Mushoom ve—8
English Burrata
With Pickled Chilies, Hot Honey, Balsamic & Tomato Tea. V—13
Scotch Egg
With Red Onion Marmalade—11.8
Heritage Tomato
Driftwood Cheese Brushetta V —10.8
Chicken and Tarragon Terrine
With Pickled Fennel & Cucumber salad, Crostini GFI OP —9.8
MAINS
Cotswold lamb rump
Wild Mushrooms, sofe Polenta, Cider Sauce, Gremolate, fine Beans & Toasted Almonds– 27
Market Fish of the day
With Summer Squash Clam Chowder Gfi – 25
Marquis roasted Summer Squash & smoked Aubergine
Vegan Yoghurt, crispy Polenta, Zhuoug & Beetroot Ketchup ve—19
Pork Chop
Nduja Butter, Fennel & Cucumber salad finished with Dukkha GF —26
Courgette & Lemon Risotto
With Pea Puree, fresh Peas & crispy Courgette V—19.8
Chicken Supreme
Peas a La Francais & Garlic roasted Potatoes Gf – 26
Cider & dill battered fish & chips
Light, crisp batter, triple cooked chips, peas & classic tartar sauce. Gf – 18.8
Chicken & asparagus pie
Comforting & hearty, with Champ Mash, Carrots & Parsnips – 19.8
The Neeld Burger
Hand pressed patty, house burger sauce, smoked applewood cheddar & fries. Gfi Op – 17.8
Add Bacon - 1.5 | Add Fried Egg -1.5
Bromham sirloin steak
Chargrilled 8oz sirloin with chunky chips, tomato, mushroom, peas & Garlic butter. Gfi – 30.8
Add Succulent King Prawns - 6 | Onion Rings - 5 | Fried Egg - 1.5
Flat iron steak & fries
Peppery rocket & creamy peppercorn sauce. Gfi – 26.8
Add Succulent King Prawns - 6 | Onion Rings - 5 | Fried Egg - 1.5
SIDES
Truffle & parmesan chips. Gfi - 5.8 | Chips. 4.8 | cheesy chips. 5.8 | Fennel & Cucumber salad - 4
Garlic & Parmesan Potatoes . Gfi - 4 |Peppercorn or blue cheese sauce. Gfi - 3
PUDDINGS
Orange & Ginger Treacle Tart
Served with thick and warm custard. Vg Op,- 8
Banana Crème Brûlée
Caramelised perfection with shortbread & toffee ice cream. Gfi Op, V- 8
Almond Pavlova
Hazelnut Chantilly cream & candied pecans. Gfi- 8
Rhubarb & Custard Choux Bun
Light pastry with ice cream. - 8
Chocolate Brownie
Rich chocolate sauce & refreshing mint ice cream. - 8
Vanilla Baked Cheesecake
Paired with tangy raspberry sorbet. - 8
NEELD CHEESE BOARD
Wookey Hole cave-aged cheddar, Bath blue stilton, Somerset brie, Crackers & Winter chutney. – 11
FIXED PRICE MENU
Not available Bank Holidays
2 COURSE 18.5 & 3 COURSE 22.5 (Lighter portions)
2 COURSE 22.5 & 3 COURSE 28.5 (Hearty portions)
STARTERS
Homemade soup
Soup of the day, served with warm bread.
Whipped goat's cheese
Pickled golden beetroot, peppery rocket, sweet maple dressing.
Ham hock & asparagus terrine
Tender ham hock layered with seasonal asparagus, mustard & chutney. Gfi
Fish Goujons
Homemade tartar sauce dip. Gfi
MAINS
Fish of the day - Pan-fried
New potatoes, seasonal greens & caper butter. Gfi
Chicken Milanese
Crispy golden chicken with sautéed potatoes, wild garlic pesto. Gf
Tagliatelle
Wild mushroom tagliatelle with wilted spinach.
Teriyaki of belly pork
Sesame noodles, stir-fry of greens, soy, ginger & honey sauce.
PUDDINGS
Amaretto, Pecan & Maple Tart
Served thick warm custard. Vg Op - 8
Cheesecake
Chocolate & orange cheesecake with chocolate ice cream. - 8
Summer Berries Panna Cotta
Served with fresh tart raspberry sorbet. Gfi - 8
Lemon Delice
Zesty light lemon meringue served with light Chantilly cream, lemon jelly & custard. Gfi - 8
Affogato
Shot of hot espresso with vanilla ice cream. Gfi – 7.5
Rowdy Cow Ice Cream
A selection of Wiltshire made ice creams. Gfi, Vg Op – 2.5 per scoop
NEELD CHEESE BOARD
Wookey Hole cave-aged cheddar, Bath blue stilton, Somerset brie, Crackers & Winter chutney. – 11
SUNDAY LUNCHTIMES @ THE NEELD
STARTERS
Homemade Pâté Of The Day
Smooth, rich and freshly made, served warm with crusty bread. Gfi Op – 8
Salt & Pepper Squid
Lightly crisped squid tossed with chorizo, served with a zesty lime mayonnaise. Gf – 7
Soup Of The Day
Freshly prepared and full of flavour, served with warm bread. Gf Op, Vg – 7.7
Crispy Belly Pork Bites
Golden, sticky and irresistible, with a rich hoisin dipping sauce. – 8
ROASTS
Striploin Of Three Counties Bred Beef
Succulent and tender, roasted and served pink – 21
Locally Bred Loin Of Pork
Perfectly roasted with homemade stuffing and proper crunchy crackling – 19.50
Supreme Of Free Range Chicken
Juicy and comforting, served with homemade stuffing – 19.50
Vegetarian Roast Of The Day
Freshly made in house - ask one of the team for more details – 17.50
*All roasts are served with fluffy roast potatoes, mixed and seasonal vegetables, rich red wine gravy, a homemade Yorkshire pudding and indulgent cheesy leeks. Gfi Op
EXTRAS ON THE SIDE
Roast potatoes / Seasonal vegetables – 2
Cauliflower cheese – 4
PUB CLASSIC
Brixham harbour cider & dill battered fish, chips, curry sauce, garden peas. Gf - 18.5
LITTLE GUESTS
Children’s Roast Dinner
A smaller serving of a Sunday classic (only available for children) – 11
Children’s Fish & Chips
Crispy, golden and always popular. Gfi – 10
Vg = vegan, Vg Op = Vegan optional, V = Veggie, Gfi = Gluten-free ingredients, Gfi Op can be made with Gf ingredients on request.
Please inform us of any food allergies or intolerances. Although we have procedures in place to minimise the risk of cross-contamination of allergens, we have an open kitchen, so we cannot guarantee that traces of allergens will not be present in dishes.
All our food is freshly prepared, so there may be a wait at busy times and for some dishes.
A discretionary service charge of 10% is added to tables of 7 or more, all of which goes to the team.