Menus
The essence of our menu’s, our raison d’etre, is to ensure quality, choice and value, all day every day.
The quality of our dishes stems from sourcing the very best in meat, fish, poultry, game, vegetables, fruit & herbs.
Our beef, lamb and pork come as whole carcase direct from David Wright’s abattoir in Boston after hanging for two to three weeks. It is butchered in house, cut and dressed by our chef’s for your enjoyment.
The "Thatch" is probably the only restaurant in Lincolnshire to manage its meat, beef, lamb & pork selection and preparation in this most traditional of ways. Subject to the season our herbs are grown in our own herb garden which you are welcome to stroll around.
We make and cure our own home made pork products include, sausage, gammon, ham, bacon, stuffed chine, pork loin and cutlets. Our burgers are made from the best in English beef with onion and herbs for a traditional meat taste. Our chefs make our own, bread, desserts, ice cream, sorbet and fudge.
Our fish is supplied by M&J Seafood’s of Grimsby, poultry from Peter Law of Spalding, game from George Hull and fresh fruit & vegetables from Swineshead fresh produce.
Brasserie dining, available in the restaurant, the bar or patio, Monday to Saturday, 11.30 am to 6.30 pm (PDF - click to read)
Gourmet Dinning (PDF - click to read) is available Monday to Friday 11.30 am to 9.00 pm and Sunday 4.00pm to 9.00 pm.
A la Carte Dining (PDF - click to read) is available Saturday 6.30pm to 9.30 pm.
Sunday Lunch is served from 12 noon to 4.00pm in the restaurant and bar. Sunday Lunch is a Table d'hote menu (PDF - click to read) offering a choice of starter, Roast Beef, Pork or Lamb, poached Salmon and a Vegetarian dish, all served with Roast potatoes, new potatoes & fresh vegetables.
Reservations may be made by telephone 01205 460870
Or
By Email: enquiries@thatchedcottagerestaurant.co.uk