Intros

• Sundried tomato and rosemary queen olives

  5.50

• Warm ciabatta or crusty baguette served with balsamic oil or sundried tomato whipped butter

  4.50

• Deep fried jalapenos served with garlic aioli

  5.50

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 chili salt with an Asian style salad, served with sweet chili aioli

  9.50

• Deep fried brie

  in panko breadcrumbs, served with dressed rocket and red onion chutney (v)

  9.00

• Smoked haddock remoulade

  smoked haddock mixed with Indian spices, mayonnaise and spring onions served with baby gem lettuce, crispy cumin onions, a soft boiled quail’s egg and a coronation style sauce

  12.50

• Goats' cheesecake

  goats’ cheese whipped with cream cheese and chive served on a puff pastry and black onion seed base topped with red onion chutney, served with cucumber, pickled beetroot and balsamic glaze (v)

  12.50

• Prawns

  King prawns and chorizo in a spicy bravas sauce served with warm crusty baguette and aioli

  12.50

• Beef shin

  slow braised beef shin in a sticky red wine, tomato and chive jus served on a roasted portabello mushroom topped with melted stilton cheese, crispy onions and served with rocket and sun blushed tomatoes and drizzled with truffle oil

  12.50

• Paté

  duck liver and port paté served with a warm, homemade rosemary and thyme bread roll and dressed rocket

  10.00

Main

• Pork belly

  slow braised pork belly served with charred hispi cabbage, caramelized onion and Italian cheese boulangerie potato, pork and sage stuffing, a rich mustard and calvados sauce and crispy crackling

  32.00

• Jerk chicken

  supreme of chicken marinated in traditional spicy jerk marinade, served with escovitch salad, rum roasted pineapple, coconut rice and a warm spicy jerk ketchup (spicy dish)

  28.00

• Jerk cauliflower

  marinated in traditional jerk marinade, served with escovitch salad, rum roasted pineapple, coconut rice and a warm spicy jerk ketchup (spicy dish)

  24.00

• Steak

  7oz fillet steak served with seasoned fries and your choice of homemade sauce from creamy black pepper, red wine jus, Calvados, jerk or blue cheese

  36.00

• Cod

  oven baked fillet of cod served with a shellfish and saffron risotto topped with Italian cheese, tenderstem broccoli, crispy capers and meunière sauce

  30.00

• Lamb

  oven roasted rump of lamb served petit pois à la Francaise, roasted carrot purée, crushed new potato cake, minted lamb meatball a rich rosemary jus and carrot crisps

  34.00

• Mushroom

  garlic roasted portabello mushroom topped with shallot, leek and Italian cheese risotto, glazed with Welsh rarebit, topped with crispy onions and served with rocket, sun blushed tomatoes and drizzled in white truffle oil

  26.00

• Chef’s fish 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 three sauces served with two medium glasses of house wine or two cocktails

  99.00

• Sides

  Tenderstem broccoli  5.50   Petis Pois  3.00   Garlic butter prawns  7.00

  Rocket and sun blushed tomato salad, red onion and balsamic glaze  5.00

  Crispy calamari  6.00   Seasoned fries  4.00

  Garlic roasted portabello mushrooms glazed in Welsh rarebit  6.00

  Garlic bread  4.00   Garlic bread with Italian cheese or Stilton  6.00

  Charred hispi cabbage  5.00   Extra homemade sauce  3.50

• Panna cotta

  vanilla custard panna cotta served with rhubarb compote, served with strawberry coulis and shortbread biscuit

  10.00

• Millionaires’ chocolate pot

  salted caramel and rich dark chocolate served on a buttery biscuit base, served with Chantilly cream

  12.00

• Cheesecake

  lemon and vanilla cheesecake served with limoncello curd, raspberry compote, crushed meringue, candied zest and fresh raspberries

  11.00

• Poached peaches

  peaches poached in prosecco served with warm berry compote, raspberry sorbet and a vanilla tuile biscuit

  11.00

• Mini desserts

  Mini chocolate, caramel and nougat brownies drizzled in toffee sauce4.00

  Shortbread biscuits3.00

• The AMI cheeseboard

  a selection of cheese and crackers served with red onion chutney and grapes, please ask your server for details12.00

  compliment your cheese with a glass of Cockburns port4.00

• Homemade ice cream or sorbet

  please ask your server for flavours ( per scoop )

  4.00