Monday
Prime Rib of Pork
served with “bubble & squeak”
Tuesday
Filet of Salmon
with parsley cream sauce
Wednesday
Dungeness crab cakes
Thursday
Liver, bacon & onions
Lemon peppered grilled cod & shrimp
Friday
Prime Rib
served with Yorkshire Pudding
Saturday
Filet of Salmon
with Parsley cream sauce
or
*Beef Wellington/T-Bone Steak
*served alternate weeks
Sunday
Roast leg of Lamb
with spinach & cheese stuffing

AWARD WINNING SEAFOOD
All of our fish is dipped in our famous light beer batter, fried to a crispy
golden brown and served with thick English cut chips and homemade tartar sauce.
Dipping Sauces: Red Cocktail Sauce • Lemon Dill • Garlic Mayonnaise •
Curried Mayonnaise • Salad Cream

The Olde Ship’s Fish and Chips
Tender, white and flaky Icelandic cod or haddock dipped in our own famous light beer batter and fried to a crispy golden brown. Served with thick English cut chips and tartar sauce.
In the days of the old sailing ships “A Ship” was restricted to a square rigged vessel having a bowsprit — three masts (fore, main, and mizzen, each composed of a lower mast, top mast and a top gallant mast.) Today any large vessel is called a ship.

Plymouth Seafood Platter
A combination of Icelandic Cod, Prawn, Calamari and Scallops. Dipped in out famous beer batter and deep fried until golden brown. Served with thick English cut chips and tartar sauce.
In 1620 “The Mayflower” a three masted English merchant ship, left Southampton with an old ship “Speedwell.” After a few days they put into Plymouth where the Speedwell was abandoned. The Mayflower went on alone arriving in Plymouth, Mass., on Sept. 16th, 1620.

Cooks Scampi and Chips
6 large prawns dipped in our famous light beer batter and fried to a crispy golden brown. Served with thick English cut chips and cocktail sauce.
Captain James Cook’s two ships the “Endeavor” and the “Resolution” were both sturdily built “Whitby Colliers.” From 1755 to 1779, he surveyed and charted most of the Pacific, covering well over 200,000 miles. He was killed by Hawaiian natives attempting to reach the ship’s boat.

Whitby Platter
Combination of tender, white, flaky Icelandic Cod with 3 large prawns dipped in our famous beer batter and deep fried until golden brown. Served with thick English cut chips and cocktail sauce.
One of England's most famous fishing villages Whitby is where Captain James Cook embarked on his epic voyages of discovery.

Boatswain’s Smoked Salmon Burger
Smoked Salmon Burger on a homemade roll, with salad garnish and English salad cream. Served with thick English cut chips and tartar sauce.
The boatswain (bosun) supervised all activity and labour above deck. He also had the unenviable duty of keeping discipline among the crew to maintain a lively and enthusiastic attitude to work even through floggings!

GREAT BRITISH PUB GRUB
All pies and pastries are freshly made on the premises.

Cutty Sark’s Curries
Tender breast of chicken or king prawn braised with fresh vegetables and special Indian spices in a creamy sauce. Served with rice, mango chutney and papadoms; or try our vegetarian curry sauteed with a mixture of crisp, fresh curried vegetables.
Chicken • King Prawn • Vegetable • Naan Bread
The Clipper “Cutty Sark” is probably the most famous of fast sailing ships. Built on the Clyde in 1869, her main mast towering 152 feet, she hoists 32.000 square feet of sail (more sail for her size than any other clipper.) She brought spices from the East and wool from Sydney and holds the fasted sailing from Sydney to London, reaching speeds of 171/2 knots.


The Captain’s Burger
Made daily with a half pound of fresh ground beef and spices served on a large bun, garnished with lettuce, tomato, pickle and onions., topped with bacon and melted cheddar cheese. Served with thick English cut chips.
(May substitute Blue Stilton cheese)
A naval captain’s duties.in reference to his command are similar to those of an army captain, but involved a far higher degree of responsibility for life and property. His rank is equivalent to a colonel in the army.

Paul Jones’ Scottish Bridie
Best beefsteak with onions and special Scottish spices in a rich scotch whisky sauce wrapped in pastry and baked in a “bagpiping hot” oven. Served with mashed potatoes, vegetables and gravy.
John Paul Jones was born in Kirkborn, Scotland son of a Scottish gardener. He became an American naval officer during the American Revolution. He commanded the 44-Gun Frigate, “La Bon Homme Richard” and distinguished himself in many battles.

Sovereign’s Lamb Shank
Succulent lamb shank braised slowly with herbs, spices and vegetables in our own special sauce. Served with mashed potatoes and vegetables.
The “Sovereign of the Seas” was launched in 1637. She cost the British taxpayers so much
money that is resulted in King Charles the 1st loosing his head. She was never defeated in battle in over 60 years and was at last destroyed by fire, a cook overturning a candle.

Churchill’s Roast Beef and Yorkshire Pudding
A hearty English meal tender beef roasted to perfection with Yorkshire pudding. Served with mashed potatoes and vegetables.
Probably the greatest statesman of our time, Sir Winston Churchill was made First Lord of the Admiralty, on 24 October 1911, five weeks before his thirty seventh birthday. He was instrumental in building the might of the British Navy, prior to the First World War. He died in January 1965.

Shannon’s Corned Beef & Cabbage
Best corned beef simmered for hours in Guinness, water, liquor and spices. Served with mashed potatoes and vegetables.
Many believe that the greatest duel fought at sea was between the British 38-Gun Frigate “Shannon” and the 38-Gun American ship “Chesapeake”-15 miles off Boston Harbor in 1813. Both captains were seriously wounded.

Bounty’s Bangers & Mash
Two plump juicy British sausages. Served with fried onions, mashed potatoes, vegetables and gravy.
In 1787 “H.M.S. Bounty” commanded by Lieut. William Bligh was returning to England from the Pacific. Mutiny broke out because of Blighs tyranny and harsh treatment. Bligh and 18 loyal men were sent adrift. They reached Java 4,000 miles away, without loss of life, a great feat of navigation. The mutineers were later found and brought to justice.

Nelson’s Cottage Pie
Ground beef, vegetables, and onions cooked in a rich spicy sauce, topped with mashed potatoes and baked in the oven until golden brown. Served with vegetables.
Lord Nelson was without doubt Britain's greatest naval hero. He commanded the 104-Gun H.M.S. Victory at the battle of Trafalgar, defeating a superior French and Spanish combined fleet. He sent the famous signal ...“England expects that every man with do his duty.” Although the English fleet was completely victorious, Nelson was mortally wounded and died the same day the 21st of October, 1805.

Collingwood’s Cornish Pasty
A crescent-shaped pastry containing beef, onions, carrots, peas and potatoes. Served with mashed potatoes, vegetables and gravy.
Lord Cuthbert Collingwood went to sea at age eleven, his life was spent wholly on ship. He first saw service in the American Revolutionary War and fought on shore at the battle of Bunker Hill in 1775. Collingwood’s “Royal Sovereign” (100-Guns) was refitted with copper sheath from Cornwall and was nicknamed the “West Country Wagon.” She was taking out of commission in 1841.

Scott’s Spicy Meatloaf
This spicy dish was a favourite with sailors making a change from their everyday boring rations. It consists of ground beef with lots of different spices and ingredients. Served with mashed potatoes, vegetables and gravy.
Robert Falcon Scott, the English Antarctic explorer was commander of “H.M.S. Discovery” on an Antarctic expedition, going farther south than any other ship. In 1910, promoted to captain, he left on the Scottish Whaler “Terra Nova.” His party reached the south pole on January 18, 1912. On the return journey, Scott and his companions all perished. His diary was later found with a full account of the tragic expedition.

Raleigh’s Steak & Kidney Pie
Best beefsteak simmered with kidneys, onions and mushrooms in a spicy burgundy sauce topped with pastry and baked to perfection in a hot oven. Served with mashed potatoes, vegetables and gravy.
England probably owes her salvation to the wisdom of great seaman like Sir Walter Raleigh. The English “Galleons” were the last word in magnificently built sailing ships, like the “Ark Royal” and the “Triumph.”

Mary Rose’s Chicken
A boned chicken breast brushed with mustard, covered with a thick slice of ham with sliced avocado topped with cheese and grilled to perfection. Served with a creamy chicken sauce, rice and vegetables.
“Mary Rose,” the pride of Henry the VIII’s navy, capsized in Portsmouth Harbor in 1544 from having to great a weight in armament “upstairs” and her lower guns too near the waterline. She heeled over in a turn, water poured in and she sank like a stone with over 700 people on board, whilst Henry watched helplessly from the shore.

Drake’s Chicken Pie
Tender pieces of chicken braised with onions, mushrooms and spices in a smooth creamy sauce covered with pastry and freshly baked. Served with mashed potatoes, vegetables and gravy.
Sir Francis Drake, English naval commander and explorer, was the first Englishman to gaze on the Pacific. He entered Drake’s Bay to repair his ship “Golden Hind.” He left a brass plate claiming the land, calling it “New Albion.” The place was found in 1936 on San Francisco Bay.


SANDWICHES
All sandwiches served with thick English cut chips or coleslaw.
John Montagu, the IV Earl of Sandwich, placed a piece of meat between two slices of bread. This English diplomat died in 1762, not knowing how popular his sandwich was to become.

Country Cheese & Ham
Breast of Turkey
Special Grilled Turkey
Corned Beef
Grilled Cheese
Beef Dip
Bacon (Sarny) Sandwich
Banger in a Roll
Neptune Sandwich
Soup and 1/2 Sandwich

BRITISH FAVOURITES

The Great British Breakfast
Fried bread, Irish bacon, eggs, sausage, tomatoes, mushrooms and baked beans.

Side of Black Pudding

Ploughman’s Lunch
Hunks of British cheeses, served with fresh crusty bread and butter, garnished with British pickles.

Mariner’s Meal
A plump British banger, fried eggs, baked beans and English thick cut chips. A long-time favourite of seamen when they disembarked from a long voyage. Sausage, egg and chips has become a staple for many a weary traveller.

Crow’s Nest
Beans on toast topped with two eggs. A favourite of the powder monkey (kids press ganged to load the cannons on warships).

Beans on Toast
British Heinz beans on toast. The all time favourite snack of young and old.

Sausage Rolls
British pork sausage wrapped in flaky pastry. Served hot or cold.

Scotch Egg
Hard boiled egg wrapped in sausage meat, coated in bread crumbs & deep fried. Served hot or cold.

Full bar plus a selection of over 20 “bloody good” British draught beers