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
Winter 2026
Available lunchtimes & evenings, Monday to Saturday
NIBBLES
Baked Bread Board For Two
Served warm with whipped salted butter, aged balsamic & extra‑virgin olive oil. Vg op - 9
Marinated Olives
A mix of plump olives, lightly seasoned. Gfi, Vg - 5
Crispy Pork Belly Bites
Sticky Korean BBQ glaze, toasted sesame seeds. Gfi - 6.5
Charred Padron Peppers
Blistered and finished with smoked Maldon sea salt. Gfi, Vg - 5.5
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
Seafood Thermidor
Seafood baked in a brandy spiked cheese sauce with herb gratin. Gfi -10.5
MAINS
Chicken Milanese
Crispy crumbed chicken, tagliatelle, tomato & basil sauce, garlic butter and shaved parmesan. - 21.5
Pan Fried Seabass
Golden skinned fillet, crushed new potatoes, caper, prawn & samphire butter. Gfi - 24.5
Slow Braised Lamb
Tender lamb with champ mash, braised red cabbage & roasted parsnip. Gfi - 24.5
Beetroot Risotto
Creamy risotto with roasted and pickled beetroot topped with crispy sage. Gfi, Vg - 18
Harissa Roasted Aubergine
Spiced aubergine, crispy polenta, kale and roasted seasonal vegetables. Gfi, Vg - 18
Homemade Pie Of The Day
Ask for today’s filling. Served with red cabbage, buttered mash & red wine gravy - 19.5
Cider Battered Fish & Chips
Golden, crisp batter, crushed peas, house tartare sauce & lemon. Gfi - 18.5
Cumberland Sausage Ring
Buttered mash, charred red onion & rich red wine gravy. Gfi - 17.5
Griddled 8oz Steak
Rosemary sea‑salt chunky chips, portobello mushroom, roasted vine tomato & peppercorn sauce. Gfi
Sirloin - 28.5 or Flat iron - 26.5
Hand Pressed Beef Burger
Juicy beef patty, house burger sauce, dijon mustard, baby gem, tomato, gherkins, melted cheddar, fries & coleslaw. Gfi op - 17.5
Add bacon 2 | Add 3 onion rings - 2.5
House Falafel Burger
Crispy falafel, bloody mary ketchup, baby gem, tomato, gherkins, fries & coleslaw. 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
Freshly baked daily, served warm with warm custard or vanilla ice cream. Gfi, Vg Op - 8
Sticky Toffee Pudding
Rich date sponge, hot toffee sauce, finished with vanilla ice cream - 8
Banoffee Sundae
Smooth banana ice cream layered with caramel sauce, Chantilly cream, pistachio crumb and a chocolate swirl. Gfi Op - 8
Lemon Curd Tart
Bright and buttery lemon curd, paired with sharp blackberry sorbet, fresh blackberries and vanilla soil - 8
Chocolate Orange Cheesecake
Luxuriously smooth chocolate cheesecake with zesty orange notes and refreshing clementine sorbet - 8
Affogato
A classic Italian finish — a double shot of hot 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
FIXED PRICE MENU
LUNCH - WEEKDAY FIXED PRICE MENU
2 COURSE 18 & 3 COURSE 22 (Lighter portions)
2 COURSE 22 & 3 COURSE 28 (Hearty portions)
STARTERS
Creamy Mushroom Soup
Velvety mushrooms with a drizzle of fragrant truffle oil, served with warm house bread. (Gfi op, Vg, Op)
Chicken & Tarragon Bites
Golden‑fried chicken pieces tossed with aromatic tarragon, served with rich garlic aioli. (Gfi)
Whipped Goat’s Cheese
Beetroot puree, candied beets, crostini. (Gfi op, V)
Creamed Garlic Mushrooms
Rich buttery, herb finished, toasted bread. (Gfi op, V)
MAINS
Traditional Cumberland Ring Sausage
Succulent pork sausage with buttery mash, charred red onion, and a deep, glossy red wine jus. (Gfi)
Proper Cottage Pie
Slow cooked beef topped with creamy mash, served with roasted mixed vegetables and seasonal greens. (Gfi)
Crispy Cider‑Battered Fish
Lightly battered and fried until golden, served with chunky chips, tartare sauce, crushed peas, and fresh lemon. (Gfi)
Beetroot Risotto
Creamy risotto with roasted and pickled beetroot, finished with crispy sage for extra depth and crunch. (Gfi, Vg)
PUDDINGS
Sticky Toffee Sundae
Warm sticky toffee pudding layered with salted caramel ice cream and soft Chantilly cream. (Gfi)
House Fruit Crumble
Seasonal fruits topped with a golden crumble, served with your choice of custard or ice cream. (Gfi, Vg, Op)
Affogato
A classic Italian finish — a double shot of hot espresso poured over vanilla ice cream. (Gfi, Vg, Op)
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.