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
SATURDAY 11TH JULY THE KTICHEN WILL BE CLOSED FROM 2.30 UNTIL 5.30PM DUE TO EXCESSIVE HEAT.
Sundays 12pm to 3.30pm.
The kitchen may close earlier on quiet days, so we always recommend booking.
MAIN MENU
AUTUMN 2026
Available lunchtimes & evenings, Monday to Saturday
NIBBLES &STARTERS
Plump, herb marinated olives. Gf, V - 5.8
Selection of breads to share, whipped sea salt butter. V - 9.8
Crisp pork bites with bacon dust & maple syrup. Gf - 9.8
Tempura romanesco cauliflower, pickled fennel, orange & harissa tapenade. Gf, Vg - 8.8
Grilled king scallop (Inn The Shell) with your choice of lemon garlic or parsley butter. Gf - 4 each
Crab & lobster bisque, cognac cream, gruyere crouton. Gf - 9.8
Seafood thermidor, salmon, cod, prawns, rich brandy cheese sauce, herb crust gratin. - 10.8
Pulled beef & horseradish bon bons, dijon mayo, dressed rocket. Gf - 9.8
Individual baked camembert studded with garlic, sage & local cider, served with toasted focaccia, candid walnuts & poached pear. Gf Op - 12
MAINS
Trio of fish, seabass, king prawn & scallop, sautéed potatoes, buttered samphire, crab & lobster emulsion. Gf - 26.8
Pan fried chicken supreme, champ mash, wilted spinach, cafe au lait sauce. Gf - 24.8
'Margarita' risotto, bocconcini, spinach, confit tomato & parmesan. Gf, V - 22
Slow braised, feather blade of beef, pulled beef & horseradish bon bon, Dijon mash, root vegetables,
sweet potato purée, bourguignon sauce. – 25
Pie of the day, roasted garlic & thyme vegetables, buttered mash & red wine gravy. - 21.8
Fish & chips, crispy cider battered haddock, chunky chips, crushed peas, tartare & lemon. Gf - 19
Golden battered banana blossom, chunky chips, crushed peas, tartare & lemon; our vegan take on fish and chips. Gf - 17
Pan fried, fillet of beef, chunky chips, rosemary sea salt, garlic thyme, mushroom, confit tomato & peppercorn sauce.
Gf Op - 3oz - 18 | 6oz - 28 | 8oz - 36
Sirloin steak, chunky chips, rosemary sea salt, portobello mushroom, roasted vine tomato & peppercorn sauce. Gf - 29.8
Hand pressed beefburger, house sauce, dijon mustard, melted cheddar, fries & slaw. Gf Op -18
Add bacon - 2 | Add 3 onion rings - 2.8
Vibrant Chickpea & beetroot burger, harissa ketchup, fries & slaw. Gf Op, V - 17.8
Pan roasted calves liver, slow braised onion, buttered mash, bacon, crispy sage & red wine gravy. Gf - 23
SIDES
Chips. - 4.8 | Truffle chips. - 5.8 | Cheesy chips. 5.8 | Garlic & thyme roasted veg. - 5 | Fries. - 4.8
Seasonal greens. 4.8 | Onion rings. 5 | Peppercorn sauce. 2.8
PUDDINGS
Tonka bean panna cotta, pomegranate & sable breton. Gfo - 8.2
Apple & raisin puff pastry turnover, ice cream or custard. Vg, Op - 8.2
Kirsch black cherry cheesecake & chocolate chip ice cream. - 8.2
Red wine & cinnamon poached pear, mixed berry compote & Madagascan vanilla ice cream. Gf, Vg Op - 8.2
Dark chocolate delice & chantilly cream, autumn blackberry coulis. - 9
Trio of puddings, Baileys crème brulee, almond financier & dark chocolate mousse. - 8.2
Affogato, Double espresso poured over vanilla ice cream. Gf, Vg Op - 7.8
Tap cheese board - A selection of cheese, frozen grapes, cheese biscuits, candid walnuts, poached pear. - 12
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)
STARTERS
Crispy pork bites, maple syrup & bacon dust. Gf
Tempura Romanesco cauliflower, pickled fennel, orange & harissa tapanede. Gf Vg
Bread Board with whipped sea salt butter. - V Gf op
MAINS
Cider battered fish & chips, crispy battered haddock, chunky chips & crushed peas. - Gf
‘margarita’ Rissotto, bocconcini spinach, confit tomato & parmasen. - Gf V
Slow braised featherblade of beef, dijon mash, root vegetables, sweet potato puree, bourguignon sauce.
PUDDINGS
Red wine & cinnamon poached pear, mixed berry compote, vanilla ice cream.
Affogato, double espresso poured over vanilla ice cream. - Gf Vg op
Kirsch black cherry cheesecake.
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.