stanley arms restaurant menu

Monday to Saturday >>>>

Monday to Friday 12 – 2:30 pm, 5:30 – 8:30 pm and Saturday 12 – 8:30 pm

  • Home Made Soup Of The Day
    Served with bread roll and butter
    Chef’s Chicken Liver Pate
    Served with crusty French bread
    Classic Prawn Cocktail
    Prawns with a Marie Rose sauce on a bed of mixed leaves
    Chef’s Thai Styled Fish Cakes
    With a home made sweet chilli dip
    Tempura Battered Calamari
    With home made tartare sauce served on mixed leaves

    See our blackboard for daily specials

  • Bottom Of The Oven Lamb
    1/4 shoulder of lamb slowly roasted, glazed with redcurrant jelly, mint & rosemary served with a rich red wine jus, hand cut chips and vegetables
    Crispy Chicken
    1/2 roast chicken with stuffing, garden peas, hand cut chips & gravy
    Gammon Steak
    Topped with pineapple served with hand cut chips and peas
    Pancake Cannelloni
    A wedge of brie with spinach rolled in a pancake topped with a rich tomato & coriander sauce, served with chips or salad
    Succulent Roast Belly Pork
    With crispy crackling, mash potato and vegetables
    Beef Burger
    Home made beef burger topped with cheese served with chips and salad
    Pancake Cannelloni
    A wedge of brie with spinach rolled in a pancake topped with a rich tomato & coriander sauce, served with chips or salad
    Potato Cheese & Leek Bake
    Made with cheddar cheese and topped with vine tomatoes
    Home Made Pies
    *Steak & Ale  *Minced Beef & Onion *Lamb & Mint  – all served with chips and vegtables

    See our blackboard for daily specials

  • Home made chips
    Side Salad
    Vegetables

  • Wholetail Scampi
    Prime scampi in bread crumbs with a crisp salad, home made chips and tartare sauce
    Whole Sea Bass
    Simply roasted with fresh lemon and butter with new potatoes and vegetables
    Chef’s Battered Cod
    Fish, chips and peas (garden or mushy) with home made tartare sauce and a lemon wedge
    See our blackboard for daily specials

  • Ham
    Home roasted ham on white or brown bread
    Cheese
    Mature cheddar cheese
    Prawn
    Royal Greenland prawns with Marie Rose sauce
    Hot Roast Beef Bap
    Local beef in gravy served on a white bap

  • Brie & Cranberry Baguette
    Melted brie topped with cranberry sauce
    Cumberland Sausage Baguette
    Served with caramelized onions
    Served with chips and salad garnish

  • Chicken Nuggets
    Sausages
    Fish Fingers

    All served with chips and peas or beans

  • See Blackboard for details

  • See our specials board for a choice of desserts

  • Filter Coffee
    Pot of Tea
    Hot Chocolate


Sunday Special Offers >>>>>

12 – 7 pm

  • Special Offers for …. 1 Main Course
    Special Offers for …. Starter and Main Course


Sunday Menu>>>>>>>>

12 – 7 pm

  • Prawn Platter
    Succulent prawns, Marie Rose sauce, served on a bed of crisp lettuce with bread & butter
    Pate
    Pate served with salad garnish and toast
    Melon
    Chilled melon fan with fresh fruit coulis

  • Gammon & Pineapple
    Prime succulent steak served with a pineapple ring
    Wholetail Scampi
    Prime scampi, deep fried, with chips & and salad
    1/2 Crispy Roast Chicken
    Half a large chicken roasted, sage & onion stuffing, gravy, chips & vegetables
    Grilled Trout
    Garnished with lemon, served with potatoes & vegetables

  • Pancake Cannelloni
    Stuffed with cheese & spinach, served with tomato & basil sauce, chips or salad
    Cheese Salad
    Ham Salad
    Prawn Salad

  • All served on either white or brown bread

    Cheese
    Cheese & Onion
    Roast Ham
    Tuna Mayonnaise
    Prawn with Marie Rose Sauce
    All served with home made chips and salad
  • Chicken Nuggets
    Fish Fingers
    Sausages

    All served with chips and peas or beans

  • A choice of desserts from our specials board
    Filter Coffee
    Pot of Tea
    Hot Chocolate




All our food is freshly prepared. Please be patient during busy periods. To the best of our knowledge none of our items contain genetically modified ingredients.

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