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
Sundays 12pm to 3.30pm.
The kitchen may close earlier on quiet days, so we always recommend booking.
MAIN MENU
Early Winter 2025
Available lunchtimes & evenings, Monday to Saturday
NIBBLES
Plump green olives Gf, Vgi - 5
Sharer for two bread board, salted butter, balsamic & olive oil. Vg Op - 9
Pork belly bites, Korean BBQ sauce, toasted sesame seeds. Gfi. 6.5
Charred padron peppers, smoked Maldon sea salt. Gfi, Vg 5.5
STARTERS
Curried parsnip soup, onion bhaji, toasted bread. Gfi Op, Vg 7.5
Crispy pork belly, plum gel, pickled plums. Gfi. 9
Whipped goats cheese, beetroot puree, candied beets, crostini. Gfi Op. V. 8
Creamed garlic mushrooms, toasted bread, parsley. Gfi Op, Vg Op. 8
Salmon & prawn fishcake, creamed leeks, gribiche. Gfi. 9.5
MAINS
Chicken milanese, tagliatelle, tomato & basil sauce, garlic butter, parmesan. 21.5
Pan fried whole plaice, crushed new potatoes, caper, prawn & samphire. Gfi 24.5
Featherblade of beef, fondant potato, red cabbage, etuvee carrot. Gfi 24.5
Roasted butternut squash risotto, parmesan, toasted pinenuts, dukkah. Gfi. V 18
Harissa roasted aubergine, beetroot puree, carrot, candied beets, sautee new potatoes. Gfi. Vg 18
PUB CLASSICS
Homemade pie of the day, red cabbage, buttered mash, red wine gravy. 19.5
Cider battered fish & chips, crushed peas, house tartar, burnt lemon. Gfi 18.5
Cumberland ring, buttered mash, charred red onion, red wine gravy. Gfi. 17.5
Griddled 8oz steak, truffle & parmesan chunky chips, portabello mushroom, roasted tomato, peppercorn sauce. Gfi
Sirloin 28.5 / Flat-iron 26.5
7oz beef burger, house burger sauce, baby gem, tomato, gherkins, soft bun, fries, coleslaw, cheddar. Gfi op 17.5 Add Bacon 2 Add 3 onion rings 2.5
House falafel burger, bloody mary ketchup, baby gem, tomato, gherkins, soft bun, coleslaw, fries. Gfi op, Vg 17.5
SIDES
Fries/Chunky chips/ Red Cabbage. Gfi 4.5
Truffle & Parmesan Fries/Chunky chips. Gfi 6.5
Cheesy Fries/Chunky chips. Gfi 5.5
Garlic butter / peppercorn sauce. Gfi 3.5
Homemade onion rings. Gfi 5
PUDDINGS
House crumble of the day, custard or ice cream. Gfi, Vg Op. - 8
Sticky toffee pudding, toffee sauce, vanilla ice cream. - 8
Banoffee sundae, banana ice cream, caramel sauce, chantilly cream, pistachio crumb, chocolate swirl. Gfi Op. - 8
Lemon curd tart, blackberry sorbet, fresh blackberries, vanilla soil. - 8
Chocolate orange cheesecake, clementine sorbet. - 8
Affogato, two scoops of vanilla ice cream, a shot of espresso. Gfi, Vg Op. - 7.5
Same as above, Tap affogato, two scoops of vanilla ice cream, a shot of espresso, add your liquor. Gfi, Vg Op
Tap cheese board, cheddar, brie, blue stilton, Thomas Fudge biscuits, red onion chutney. 10
LUNCHTIMES
WEEKDAY LIGHT LUNCH FIXED PRICE MENU
OUR FIXED PRICE MENU RETURNS EARLY JANUARY
SUNDAY LUNCH MENU
STARTERS
Homemade soup, toasted bread. Gfi op, Vg. 7.5
Buttered paprika prawns, toasted focaccia. Gfi op. 9.5
Creamed garlic mushrooms, toasted bread, parsley. Gfi op, V. 8
House scotch egg, aioli, dressed leaves. 8.5
Bread board for 2, salted butter, balsamic and olive oil. Vg op. 9
ROASTS
Striploin of Wiltshire beef served pink. Gfi Op. 21.5
Wiltshire pork loin, homemade apple sauce & stuffing. Gfi Op. 19
Roasted breast of turkey, pig in blanket. Gfi Op - 21.5
Roasted butternut squash & chickpea pithivier. Vg Op. 17.5
All our roasts are served with roasted potatoes, roasted mixed vegetables, leeks in cheese sauce, seasonal vegetables, celeriac puree, red wine gravy and a homemade Yorkshire pudding.
ADD EXTRA
Roast potatoes. Gfi. 2 / Seasonal vegetables. Gfi. 2
CHILDREN
Children’s (under 12s only) roast, with all the accompaniments. 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.