Intros
Sundried tomato and rosemary marinated queen olives 5.50 (v)
Chorizo sautéed in sweet chilli 7.00
Warm ciabatta or baguette served with balsamic oil or whipped sea salt butter (v) 4.50
Sharing starter for two
Hot cheese dip whole baked Isle of Wight cheese served with crusty baguette and red onion chutney 20.00
Blue cheese fondue creamy melted Stilton cheese served with crusty baguette and red onion chutney 20.00
Starters
Crispy calamari seasoned with Chinese chilli salt with an Asian style salad, served with sweet chilli aioli 9.50
Deep fried Brie in panko breadcrumbs, served with rocket leaves and red onion chutney (v) 9.00
Roasted garlic Portobello mushroom stuffed with caramelised red onions and herbed cream cheese, glazed with Stilton and topped with crispy onions, served with rocket and balsamic glaze 12.50 (v)
Smoked salmon and mackerel terrine served with brioche crouton, rocket, cucumber, sun blushed tomato and caper salad, lemon ‘caviar’ and dill aioli. 12.50
Lightly curried chicken arancini served with baby gem lettuce, spring onion, chilli and cucumber salad, with coronation sauce and topped with crispy cumin onions. 11.00
King prawns cooked with fresh chilli, garlic, cherry tomatoes and parsley, served with chorizo aioli and warm crusty bread 12.50
Duck liver and port paté served with a warm, homemade rosemary and thyme bread roll and dressed rocket 10.00
Mains
Slow braised Pork belly served with stir fried vegetables in a sweet chilli sauce, five spice fondant potato, sticky and spiced pulled pork bonbon, toasted sesame tender stem broccoli and Chinese chilli salt and pepper crackling 30.00
Oven roasted rump of lamb served with a minted lamb meatball, creamy celeriac purée, chantenay carrots, caramelised onion and parmesan potato boulangère, savoy cabbage and a redcurrant and rosemary jus 34.00
Pan roast fillet of cod, on a pea and crushed new potato cake, served with roasted courgettes and a creamy shallot and prosecco sauce, topped with crispy capers and fresh parsley and lemon oil 30.00
7oz fillet steak served with seasoned fries and your choice of homemade sauce from creamy black pepper, red wine jus or blue cheese 36.00
Chicken breast marinated in garlic, rosemary and thyme, with a pancetta and Italian cheese risotto, topped with herbed garlic breadcrumbs, served with charred hispi cabbage and a creamy shallot and prosecco sauce and a crisp Parma ham shard 28.00
Oven roasted cauliflower marinated in garlic, thyme and rosemary on a pea and Italian cheese risotto, topped with herbed garlic breadcrumbs, served with charred hispi cabbage and a creamy shallot and prosecco sauce (v) 24.00
Pan fried fillet of sea bream served with crab, chilli, garlic and sun blushed tomato linguine, topped with Italian cheese and lemon and parsley oil 34.00
Chef’s dish of the day, please ask your server for details
Sides
Tenderstem broccoli 5.50
Petit pois 3.00
Garlic butter prawns 7.00
Crispy calamari 6.00
Seasoned fries 4.00
Chantenay carrots 4.00
Rocket and sun blushed tomato salad, red onion and balsamic glaze 5.00 Garlic bread 4.00 Garlic bread with cheese or blue cheese 6.00
Charred hispi cabbage 5.00
TO SHARE 24 HOUR PRE-ORDER
CHATEAUBRIAND This prized cut, from the thickest part of the tenderloin, served medium-rare with seasoned fries, tenderstem broccoli and all three sauces served with two medium glasses of house wine or two cocktails 99.00
Desserts
Crème brûlée Bramley apple compote layered with a set vanilla anglaise and crunchy sugar top, served with a cinnamon swirl biscuit and fresh strawberries 10.00
Brownie dark chocolate, caramel and nougat brownie, served warm with homemade vanilla ice cream, butterscotch sauce, salted almond brittle and fresh strawberries 11.00
Cheesecake lemon and vanilla cheesecake served with limoncello curd, raspberry compote, crushed meringue, candied zest and fresh raspberries 11.00
Mini desserts your choice of cinnamon sugared pastry swirls or brownie 4.00
The AMI cheeseboard a selection of cheese and crackers served with red onion chutney and grapes 12.00 please see server for details.
Compliment your cheese with a glass of Cockburns port for 4.00
Homemade ice cream ask server for flavours 4.00 per scoop
Sorbet ask your server for flavours 4.00 per scoop
Dessert Wines
Palazzina Moscato d’Asti Vendemmia Tardiva (Italy) (vegan)
Aromas of marmalade and orange peel, taste of ripe apricot with a honeyed sweetness. ABV 14% Vol 125ml glass 12.00 375ml bottle 32.00
Trentham Noble Taminga (Australia) (vegan)
Late harvested with aromas of citrus blossom, flavours of apricot, orange peel,
hints of toffee, good acidity. ABV 11% Vol 125ml glass 12.00 375ml Bottle 32.00
Liqueur Coffees
Irish (Whiskey) Jamaican (Dark Rum) American (Jack Daniels) Baileys Italian Classico (Amaretto) Parisienne (Courvoisier) Calypso (Tia Maria) All 7.75
Coffee and tea
Espresso Americano 3.00 3.75
Cappuccino Caffé Latté 3.75 3.75
Flat White 3.75
Macchiato 3.25
Tea 2.75
Fresh mint tea 3.25