• Ludlow Road,
  • Little Stretton,
  • Shropshire.
  • SY6 6RB
  • 01694 722711
  • raglethinn1@tiscali.co.uk

Menu

There is a wide ranging menu that will suit all tastes and budgets. A vast Bar Snack menu is available every lunch time plus a selection from the specials board, and in the evening a varied a la carte menu.

Everything is homemade at The Ragleth and locally sourced products are used as much as possible. There is a good selection of vegetarian meals and an excellent choice of fresh fish.

Special diets can be catered for with prior notice and we will always do our best to accommodate.

Traditional Sunday lunch is also served.

The Ragleth Inn Food Menu
Starters
Home-made Soup of the Day with a crusty roll£3.95
Chef's Chicken Liver Pate with home-made chutney£3.95
Whitebait with home-made Tartar Sauce and a Lemon Wrap£3.95
Smoked Salmon with Chablis and Dill Dressing£4.25
Main Courses
Crispy Half Ducking with Orange and Grand Marnier Sauce£12.95
"Ragleth Fillet" filled with Shropshire Blue & White Port Sauce£13.95
Pork Rib served with rich Thyme and Red Wine jus on a bed of fresh mashed potatoes£10.95
Lamb Cutlets with a Rosemary & Red Currant Gravy served on a bed of sauté leeks£10.95
Vegetarian Options
Spiced Spinach and Ricotta Pancakes with Gruyère Cheese£8.95
Roasted Mediterranean Vegetable Lasagne with Garlic Bread£8.95
Tagliatelle with a Creamy Green Pesto Sauce and Herb Bread£9.50
Broccoli and Cauliflower bake served in a rich cheese sauce£8.95
From the Grill
Ragleth Mixed Grill 26oz£12.95
8oz Prime Fillet Steak£12.95
10oz Rump Steak£11.50
8oz Sirloin Steak£11.50
12oz Gammon with Egg or Pineapple£9.95
All food from the grill is served with Tomatoes, Onion Rings, Mushrooms and Chips 
Fresh Fish
Supreme of Salmon served with Sweet Potato Volute£10.95
Chefs Battered Cod with real Tartar Sauce and Lemon Wrap£9.95
Smoked Haddock and Tomato Bake£10.95
Filleted Sea Bass with a Garlic and Fresh Coriander Sauce£12.95
Add a Sauce
Creamy Cracked Pepper, Port and Stilton or Diane£1.95
Proud to supply Embreys Meat and try to source local produce when possible
Take a look at the Specials Board, which changes weekly