Intros

• 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

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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

  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

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Main

• 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

• 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

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Sides

• 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

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Dessert

• 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

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