Dinner
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To Start
Truffled Garlic Wild Mushrooms 9
served on toast
Confit Duck Croquette 10
with mango salsa
Smoked Haddock & Pancetta Bon-Bons 10
with lemon aioli
Pan Fried Scallops 14
served with pea a la francaise & bearnaise sauce
Beetroot Medley 8
with goats cheese curd
Fresh Mussels 11
served in a garlic white wine sauce with bread
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Sides
Seasonal Greens 5
Heritage Tomato & Feta Salad 5
Triple Cooked Parmesan & Truffle Chips 5
Beer Battered Onion Rings 5
Peppercorn Sauce 3
Hollandaise Sauce 3
Bearnaise Sauce 3
Diane Sauce 3
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Mains
Hake Fillet 22
with a chorizo, pepper & an olives bravas sauce with sauteed spinach & potatoes on the side
Pan Seared Duck Breast 24
with fondant potato, pea puree, pickled blackberry, foraged mushroom & a blackberry jus
Cumin Spiced Aubergine Steak 21
with coconut chutney, pan fried orange, mint chickpeas & served with a
creamy cashew nut curry sauce
Salmon Fillet 23
served with a beetroot medley, asparagus & a hollandaise sauce
Chicken Supreme 21
with parma ham crisp, a feta & heritage tomato salad & a lemon and courgette pesto
Wagyu Beef Burger 20
with parma ham, mozzarella, tomato chutney & rocket in a brioche bun served with triple cooked chips
Tandoori Cauliflower Burger 18
with pickled cucumber, mango salsa, raita, rocket & served in a toasted brioche with fries
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Steaks
10oz Sirloin 30
10oz Ribeye 32
8oz Fillet 38
All steaks are served with triple cooked chips, onion rings, garlic mushrooms, roasted heritage tomato & rocket
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Desserts
Champagne Poached Pear 8
served with a blackberry sorbet
Milk Chocolate Tart 8
served with banana & baileys ice-cream
White Chocolate & Ginger Mousse 8
served with raspberries & lemon shortbread
All menu items are subject to availability. Please speak to your server if you have any allergies or dietary requirements.
Please note that a discretionary 10% service charge will be added to your bill