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
We now serve a selection of bar meals on Saturday afternoons between 3pm & 5.30pm
Sundays 12pm to 3.30pm.
The kitchen may close earlier on quiet days, so we always recommend booking.
MAIN MENU
SPRING 2026
Available lunchtimes & evenings, Monday to Saturday
NIBBLES
Baked Bread Board for Two
A selection of warm artisan breads served with whipped sea salt butter. V - 9.5
Marinated Olives
Plump, herb marinated olives. Gfi, V - 5.5
Pulled Beef & Horseradish Bon Bons
Crisp pulled beef bites with a refined horseradish lift & smooth Dijon mayonnaise. Gfi - 9.5
Beetroot & Kale Arancini
Delicately crisp risotto spheres with dressed rocket & garden herb oil. V - 6.5
STARTERS
Truffled Potato, Watercress & Wild Garlic Soup
Silky, aromatic soup finished with Parmesan croutons. Gfi Op, V Op -7.5
Pressed Smoked Chicken & Tarragon Terrine
An elegant terrine served with toasted bread & red onion marmalade. Gfi – 9.5
Grilled King Scallop (In the Shell)
A beautifully fresh scallop, grilled in its shell with your choice of lemon garlic or seaweed butter. Gf - 4 each
Shredded Duck Spring Roll
Crisp, delicate pastry filled with aromatic duck, accompanied by pickled cucumber & hoi sin dip. – 10.5
MAINS
Pan Fried Chicken Supreme
Succulent chicken with champ mash, wilted spinach, and a luxurious blue cheese sauce. Gfi – 22.5
Pan Fried Seabass
Fresh, flaky seabass with crushed herb potatoes, spring greens, and a lemon chive butter sauce. Gfi – 24.5
Slow Braised Lamb Shoulder
Confit lamb bon bon, fondant potato, pea purée & a rich redcurrant mint jus. Gfi - 26.5
Wild Mushroom & Spinach Pappardelle
Wide ribbons of pasta with wild mushrooms, Parmesan, truffle oil & rocket. V, Vg Op – 19.5
Roast Aubergine
Tender roast aubergine with Moroccan spiced tabbouleh & vibrant sauce vierge. Gfi, V - 18
PUB CLASSICS
Homemade Pie of the Day
A classic, hearty pie served with roasted garlic thyme vegetables, buttered mash & red wine gravy. - 19.8
Crispy Cider Battered Fish
Light, golden batter with chunky chips, crushed peas, tartare & lemon. - 18.8
Griddled 8oz Steak
Expertly charred steak served with chunky chips, rosemary sea salt, Portobello mushroom, roasted vine tomato & peppercorn sauce. Gfi Op
Rump 27.80 / Sirloin 29.80
Hand Pressed Beefburger
A generously stacked burger with house sauce, Dijon mustard, melted cheddar, fries & slaw. Gfi Op 17.80
Add bacon -2 | Add 3 onion rings - 2.5
Chickpea & Beetroot Burger
A vibrant plant based option with Harissa ketchup, fries & slaw. Gfi Op, V - 17.80
Chargrilled Bacon Chop
Thick cut bacon chop with braised hispi cabbage, Dijon mash, apple & red wine jus. Gfi – 22.5
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
House Crumble of the Day
Served with custard or vanilla ice cream. Gfi, V Op— 8
Warm Double Chocolate Brownie
Served with Baileys cream and cherry compote. V — 8
Lemon & Lime Posset
With poached rhubarb and strawberry shortbread. Gfi Op, V— 8
Mixed Berry Meringue Roulade
With fresh fruit and berry coulis. Gfi, V— 8
Rum & Raisin Bread & Butter Pudding
Served with custard or ice cream. V— 8
Affogato
Double espresso poured over vanilla ice cream. Gfi, Vg Op— 7.5
Tap affogato
Our classic affogato, lifted with your choice of liqueur — price as selected
TAP CHEESE BOARD
A hand picked selection of cheddar, brie and blue Stilton, served with Thomas Fudge biscuits and red onion chutney — 10
LUNCH FIXED PRICE MENU
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
Velvety Mushroom Soup
Finished with truffle oil, served with toasted bread. Gfi op, Vg - 7.5
Crispy Chicken Terrine
Golden‑fried with garlic aioli and mixed pickled vegetables. Gfi - 9
Whipped Goat’s Cheese
Earthy beetroot purée, candied beets & crunchy crostini. Gfi op, V - 8
Creamed Garlic Mushrooms
Rich, buttery, and herb finished, served on toasted bread. Gfi op, Vg op - 8
ROASTS
Striploin of Wiltshire Beef
Tender striploin, locally sourced and served beautifully pink. Gfi Op - 21.5
Wiltshire Pork Loin
Succulent roast pork with homemade apple sauce and traditional stuffing. Gfi Op - 19.5
Roasted Supreme of Chicken
Juicy chicken supreme served with a classic pig in a blanket. Gfi Op - 19.5
Roasted Butternut Squash & Chickpea Pithivier
Golden pastry filled with spiced butternut squash and chickpeas. V Op - 17.5
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.