| Parson’s stout & treacle wheaten bread, black olive tapenade & local butter | 5.5 |
| Wood–fired sourdough flatbread, oregano & sea–salt, roast garlic oil, balsamic vinegar (v) | 6 |
| Soup of the day, stout & treacle wheaten | 7 |
| Smoked haddock & bacon chowder, parsley, spring onion, stout & treacle wheaten | 8.5 |
| Crispy barrel aged feta cheese, apple & celeriac remoulade | 8 |
| Chicken croquettes, gem lettuce, Caesar dressing, aged Parmesan | 9 |
| Parson’s honey & chilli chicken wings, blue cheese dip | 8.5 |
| Blackboard specials - market fish & seasonal produce changing daily | |
| Corn fed chicken supreme, smoked bacon & mushroom fricassee, herb roast potatoes | 18 |
| Roast pork belly, Bramley apple sauce, seasonal greens, cider jus, creamy mash | 18 |
| Fish & Chips - battered fish of the day, mushy peas, hand cut chips, tartar sauce | 17 |
| Pan roast cod, Jerusalem artichoke puree, chicken jus, crispy potato terrine | 19 |
| Wood–fired lasagne dry aged beef, guanciale cured pork, Toons Bridge mozzarella, house salad, garlic sourdough | 16 |
| Slow cooked beef blade, truffled celeriac, kale, red wine jus, creamy mash | 20 |
| Parson's beef burger, Cashel blue cheese, red onion jam, pickles, tomato relish, salad, hand cut chips | 17 |
| Flax fed 10oz Ribeye steak, seasonal greens, onion rings, hand cut chips | 32 |
| Wood–fired veggie lasagne, vegetable ragu, Toons Bridge mozzarella, house salad, garlic sourdough (v) | 15 |
| Spicy bean burger, salad, house ketchup, pickle, hand cut chips (v) | 14 |
| Sides - House salad, onion rings, hand cut chips, skinny fries, seasonal vegetables | 4.5 |
| CLASSIC - tomato, basil, mozzarella (v) | 11 |
| PEPPERONI - local artisan chorizo, pepperoni, fermented red chilli, mozzarella | 13.5 |
| HAWAIIAN - slow cooked Givan’s ham, baked pineapple, mozzarella | 13.5 |
| DUCK - confit duck leg, chestnut mushroom, aged Parmesan, watercress, balsamic, mozzarella | 14 |
| SMOKED CHICKEN - Smoked chicken, sweetcorn, bacon, mozzarella | 13.5 |
| SPICY PRAWN - Portavogie prawns, fermented chilli, chorizo, mozzarella, rocket | 14.5 |
| MUSHROOM - Chestnut mushroom, roast garlic, aged Parmesan | 13.5 |
| SPICY SAUSAGE - ‘Nduja sausage, roast red peppers, mozzarella | 14 |
| VEGGIE- Roast butternut squash, sage, smoked scamorza cheese (v) | 13 |
| Sticky toffee pudding, butterscotch sauce, honeycomb ice cream | 8 |
| Buttermilk panna cotta, rum poached pineapple, gingerbread crumb | 8 |
| Dark chocolate delice, hazelnut praline, Teeling whiskey ice cream | 8 |
| Tiramisu, mascarpone cream, chocolate, Tia Maria | 8 |
| Parson’s prune & amagnac rice pudding, almond granola | 8 |
A discretionary service charge of 10% is added to the bill on tables of 5 or more. All tips go directly to the service and back of house teams.