Sample Menus
DINING @ THE LANGLEY TAP
At The Langley Tap, 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
Monday to Thursday - 12pm to 2.15pm & 6pm to 8pm.
Friday & Saturday** - 12pm to 2.15pm & 6pm to 8.30pm
NEW - We now serve a selection of pub classics and baguettes on Saturday afternoons between 3pm & 5pm
Sundays 12pm to 3.30pm.
The kitchen may close earlier on quiet days, so we always recommend booking.
MAIN MENU
SUMMER 2026
Available lunchtimes & evenings, Monday to Saturday
NIBBLES &STARTERS
Inn The Shells Scallops
A beautifully fresh scallop, grilled in its shell, served with seaweed & your choice of lemon, garlic, or parsley butter. Gfi- 4 each
Twice baked roquefort souffle
Candied walnut & poached pear. V. 10.5
Chilled Garden Pea Soup
Silky, fresh summer soup finished with minted crème fraîche. Gfi Op, Vg Op - 7.8
Baked Bread Board for Two
warm artisan breads, parsley & sea salt butter. V, Gfi op - 9.5
Marinated Olives
Plump, herb marinated olives. Gf, V - 6.5
Corned Beef Hash Fritters
Lightly battered beef potato fritters, tamarind & date dipping sauce. Gfi, Df - 8.5
Crispy Breaded Smoked Cheese Bites
Delicately crisp smoked applewood cheese bites, dressed rocket & roasted cauliflower puree. Gfi, V - 9.5
Garlic King Prawn & Chorizo Bruschetta
Garlic king prawn, tomato, & chorizo bruschetta with aged balsamic.Gfi op-10.50
Ham Hock, Dijon & Parsley Ballotine
Lively piccalilli, parsley butter & toasted focaccia. Gfi op-9.50
MAINS
Pan Fried Chicken Supreme
Succulent chicken breast on the bone with orange fondant potato, green cabbage & hot smoked salmon sauce. Gfi – 22.5
Pan Fried fillet of Sea Bass
Fillet of sea bass with crushed herb potatoes, samphire, confit tomato & red pepper sauce. Gfi, Df – 24.5
Slow Braised Lamb Shoulder
Braised lamb, buttered mash, lamb & jam doughnut, roasted veg, minted pea puree & red wine jus. Gfi op - 26.5
Wild Mushroom & Spinach Pappardelle
Wide ribbons of fresh pasta with spinach, wild mushrooms, Parmesan, black truffle oil & rocket. V – 20
Warm Halloumi Nicoise Salad
Grilled halloumi Nicoise salad, New potato, soft boiled egg, olives, confit tomato, green beans & aged balsamic glaze. Gf, V, Vg op - 20
Pub Classics
Homemade Pie of the Day
A classic, hearty pie served with roasted garlic thyme vegetables, buttered mash & a rich red wine gravy. - 19.8
Crispy Cider Battered Fish & Chips
Light, golden batter fish with chunky chips, fresh garden peas, tartar sauce & lemon. Gfi - 18.8
Battered Banana Blossom & Chips
Lightly battered banana blossom, fresh garden peas, tartar sauce & lemon, our vegan take on fish & chips Gfi, Vg - 17
Pan fried prime Fillet of beef-
3oz – 18 | 6oz – 28 | 8oz - 36
Served with chunky chips, rosemary sea salt, garlic and thyme roasted mushroom, confit tomato, peppercorn sauce. Gfi
Add garlic prawns. 5 | Add garlic scallops. 5
Griddled 8oz sirloin steak
Charred steak with chunky chips, rosemary sea salt, garlic & thyme mushroom, confit cherry tomato, peppercorn sauce. Gfi - 29.80
Hand Pressed Beef burger
A generously stacked burger with house sauce, Dijon mustard, melted cheddar, fries & slaw. Gfi Op - 18
Add bacon -2 | Add 3 onion rings -2.8
Chickpea & Beetroot Burger
A vibrant plant based option with piri piri dipping sauce, fries & slaw. Gfi Op, V - 17.50
Pan Fried Calves Liver
Slow braised onion, buttered mash, bacon, crispy sage and a red wine gravy Gfi - 23
SIDES
Fries / Chunky Chips / Mash. - 4.5
Truffle & Parmesan Fries / Chips. - 5.5
Garlic & Thyme Roast Vegetables. - 4.5
Crispy Onion Rings. Gfi - 5
Peppercorn Sauce. - 3.5
PUDDINGS
Mixed Berry Puff Pastry Turn Over Served with custard or vanilla ice cream., V— 8
Prune and Armagnac Parfait Served with homemade Honeycomb and coffee anglaise Gfi. V — 8
Passion Fruit Posset With homemade biscotti. Gfi Op, V— 8
Satay Chocolate Cheesecake, peanut and chilli cheesecake served with vanilla ice cream -8
Affogato Double espresso poured over vanilla ice cream. Gfi, Vg Op, V— 7.5
TAP CHEESE BOARD A hand picked selection of smoked applewood, brie and roquefort, served with cheese biscuits, candied walnuts, poached pear and frozen grapes — 12
LUNCH FIXED PRICE MENU
(Excluding Bank Holidays)
2 COURSE 18.5 & 3 COURSE 22.5 (Lighter portions)
2 COURSE 22.5 & 3 COURSE 28.5 (Hearty portions)
STARTERS
Truffled Potato, Watercress & Wild Garlic Soup
Silky, aromatic soup finished with Parmesan croutons. Gfi Op, V Op
Beetroot & Kale Arancini
Delicately crisp risotto spheres with dressed rocket & garden herb oil.
Pressed Smoked Chicken & Tarragon Terrine
An elegant terrine served with toasted bread & red onion marmalade. Gfi
Baked Bread
A selection of warm artisan breads served with whipped sea salt butter.
MAINS
Pan Fried Chicken Supreme
Succulent chicken with champ mash, wilted spinach, and a luxurious blue cheese sauce. Gfi
Slow Braised Lamb Shoulder
Fondant potato, pea purée & a rich redcurrant mint jus. Gfi
Crispy Cider Battered Fish
Lightly battered and fried until golden, served with chunky chips, tartare sauce, crushed peas, and fresh lemon. (Gfi)
Wild Mushroom & Spinach Pappardelle
Wide ribbons of pasta with wild mushrooms, Parmesan, truffle oil & rocket. V, Vg Op
PUDDINGS
Warm Double Chocolate Brownie
Served with Baileys cream & cherry compote. V
Lemon & Lime Posset
With poached rhubarb & strawberry shortbread. Gfi Op V
Rum & Raisin Bread & Butter Pudding
Served with custard or ice cream. V
SUNDAY LUNCH AT THE TAP
STARTERS
Chilled Garden Pea Soup
Silky, fresh chilled summer soup, served with minted creme fraiche. Gfi op, Vg Op - 7.5
Ham Hock, Dijon and Parsley Ballontine
An elegant ballontine served with homemade piccallili, parsley butter and freshley toasted bread. Gfi – 9.5
Smoked Salmon Plate
Cured smoked salmon, crispy capers, creme fraiche, lemon and cucumber. Gfi – 9.5
Creamed Garlic Mushrooms
Rich, buttery, and herb finished, served on toasted bread. Gfi op, Vg op – 8
Sharer breadboard for 2
Homemade breads, parsley butter, olive & balsamic. Gfi op, Vg op – 9.5
ROASTS
Striploin of Wiltshire Beef
Tender striploin, locally sourced and served beautifully pink. Gfi Op - 22
Pan Fried Fillet of Seabass
Seabass fillet with crushed herb potatoes, buttered samphire, confit tomato and red pepper sauce. Gfi - 24.5
Roasted Supreme of Chicken
Juicy chicken supreme served with a classic pig in a blanket. Gfi Op - 20
Warm Halloumi Nicoise Salad
Grilled halloumi nicoise salad, new potato, soft boiled egg, olive, confit tomato, green beans, aged balsamic glaze. Gfi, V, Vg Op - 19
All roasts are served with:
Crispy roast potatoes, roasted mixed vegetables, seasonal vegetables, leeks in cheese sauce, smooth celeriac purée, rich red wine gravy, and a homemade Yorkshire pudding.
ADD EXTRA
Roast potatoes. - Gfi 2
Seasonal vegetables. - Gfi 2
LITTLE GUESTS
Children’s Roast (under 12s only)
A smaller portion of our roast with all the traditional accompaniments. Gfi Op - 11.0
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.