Intros
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Sundried tomato and rosemary marinated queen olives (v)
5.50 -
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
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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
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Crispy calamari
crispy calamari seasoned with Chinese chili salt with an Asian style salad, served with sweet chili aioli
9.50 -
Deep fried brie
in panko breadcrumbs, served with rocket leaves and red onion
9.00 -
Mushrooms
roasted garlic Portobello mushroom stuffed with caramelized red onions and herbed cream cheese, glazed with stilton and topped with crispy onions, served with rocket and balsamic glaze (v)
12.50 -
Smoked salmon and mackerel terrine
served with brioche crouton, rocket, cucumber, sun blushed tomato and caper salad, lemon ‘caviar’ and dill aioli
12.50 -
Arancini
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 chili, garlic, cherry tomatoes and parsley, served with chorizo aioli and warm crusty bread
12.50 -
Paté
duck liver and port paté served with a warm, homemade rosemary and thyme bread roll and dressed rocket
10.00
Main
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Pork belly
Asian glazed, slow braised pork belly served with stir fried vegetables in a sweet chili sauce, five spice fondant potato, sticky and spiced pulled pork bonbon, toasted sesame tender stem broccoli and Chinese chili salt and pepper crackling
30.00 -
Lamb
oven roasted rump of lamb served with a minted lamb meatball, creamy celeriac purée, Chantenay carrots, caramelized onion and parmesan potato boulangère, savoy cabbage and a redcurrant and rosemary jus
34.00 -
Cod
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 -
Steak
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 -
Cauliflower
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 -
Bream
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
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To Share
Chateaubriand (24 hour pre-order only)
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
Sides
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Tenderstem broccoli
5.50 -
Petit pois
3.00 -
Buttered Peas
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
Dessert
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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
10.00 -
Cheesecake
lemon and vanilla cheesecake served with limoncello curd, raspberry compote, crushed meringue, candied zest and fresh raspberries
11.00 -
Poached peaches
Prosecco and vanilla poached peaches served with berry compote, raspberry sorbet and a vanilla tuile (gf no tuile)
9.50 -
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, please ask your server for details
12.00 -
Port
compliment your cheese with a glass of Cockburns port
4.00 -
Homemade ice cream or sorbet
please ask your server for flavours ( per scoop )
4.00