Starters |
| Celeriac & potato soup with Welsh rarebit & white truffle oil |
£3.90 |
| Vine tomato filled with aubergine caviare & garnished with deep fried vegetables & basil pesto |
£5.25 |
| Baby spinach ravioli with wild mushrooms & port sauce |
£4.75 |
| Salmon fishcake with pea purée & sweet pepper coulis |
£4.75 |
| Mussels steamed in white wine, shallot, garlic, parsley & cream |
£5.50 |
| Smoked haddock, coriander & cumin risotto topped with soft poached egg |
£5.25 |
| Chicken liver parfait with minced lemon pickle & toasted brioche |
£4.95 |
| Braised oxtail & black pudding terrine with horseradish cream & crisp parsnip salad |
£5.75 |
Main Courses |
| Haddock deep-fried in beer batter with pea purée, tartare sauce and fat chips |
£9.95 |
| Herb crusted fillet of plaice with lemon & thyme rosti potato & Chardonnay sauce |
£9.75 |
| Pan fried Barbary duck breast with roasted radicchio, braised red cabbage & dauphinoise potatoes |
£14.95 |
| Venison sausages with mash & red wine, juniper & thyme gravy |
£8.95 |
| Pork belly slow roasted with Italian herbs & served with creamy mashed potatoes & the pan juices |
£11.95 |
| Roast rump of lamb with “Irish” cabbage & roast parsnips |
£12.95 |
| Char-grilled 10oz rib-eye steak with confit mushrooms, tomato, shallots & fat chips |
£15.95 |
| Courgette & ricotta cake with red pepper parcel & roasted cherry tomatoes |
£7.95 |
| Mediterranean vegetable tart with Spanish omelet & rocket salad |
£7.95 |