Starters

French onion soup with gruyere cheese croutons 5.95

Homemade Scotch egg with salad, pickles and mustard 6.95

Roquefort, pear, celery, endive and walnut salad 7.50

Tiger Prawns with tomato, ginger and chilli jam, Asian garnish salad 10.50

Smoked salmon with shaved fennel salad, capers and lemon 8.25

Wild game terrine with spicy fruit chutney and whole meal toast 8.50

To share - Platter of bresaola, Parma ham, salami, chorizo, humus, babaganoush,

Olives, semidried tomato, and bread 13.00

Pub Classics

Home made beef burger with cheese, salad and fries 11.50 – add bacon 0.75 p/ slice

Salmon, prawns and haddock fish pie with mash topping and salad 12.50

Beer battered haddock with home made chips, mushy peas and tartar sauce 12.50

Mains

Grilled Ribeye steak with home made chips and peppercorn sauce 20.50

Aubergine timbale of pearl cous cous, roasted butternut squash, spinach and goat cheese with cream of pesto sauce 13.50

Pan fried sea bream with potato rosti, green beans and caviar red peppers coulis 16.50

Braised “Maiale”with champ mash and spicy and red wine jus 17.50

Roast rump of lamb with minted brad beans, lardon and red wine jus 17.50

Sides

Mixed leaf salad 3.00, rocket salad with shaved parmesan 3.50,

green beans with extra virgin olive oil and garlic 3.50,

Fries 3.00, homemade chips 3.50, mash 3.00