Intros
Sundried tomato and rosemary queen olives
5.50
Warm ciabatta or crusty baguette served with balsamic oil
4.50
Deep fried jalapenos served with garlic aioli
5.50
Pigs in blankets glazed in honey and mustard
6.50
Starters
Prawns
King prawns and Italian salami in a rich tomato ragu, served with warm baguette and basil pesto aioli
12.50
Beef shin
slow braised beef shin in a sticky redcurrant jus with root vegetable pearls and horseradish sauce
12.50
Crayfish cocktail
baby gem lettuce topped with crayfish in a Marie Rose sauce and smoked salmon, served with lemon ‘caviar’ and cucumber pearls
13.00
Mains
Pork belly
slow braised pork belly served with seasoned fries, savoy cabbage with pancetta, and a red wine jus
32.00
Chicken
roasted supreme of chicken served with a wild mushroom risotto, tender stem broccoli and crispy onions
28.00
Sea bream
pan fried fillet of seabream served with fries, peas and lemon aioli
28.00
Cauliflower
roasted and served with a wild mushroom risotto, tender stem broccoli and crispy onions
24.00
Steak
7oz fillet steak served with seasoned fries and red wine jus
36
Cod
oven baked fillet of cod, with a spicy minestrone style ragu, served with warm baguette and saffron aioli
30.00
Duck
breast pan roasted duck breast in a sticky Asian style glaze, served with coriander rice and stir fried peppers and onions in a sweet chilli sauce and sesame seed
34.00
Dessert
Vanilla poached pears
served with mulled wine compote and raspberry sorbet
11.00
Sorbet
ask your server for flavours
4.00 per scoop
