Dinner Menu

Home roasted cashews and peanuts 2.00, homemade bread with olive oil and balsamic 2.50

Olives 3.75, homemade humus and bread 4.50

Starters

Heritage tomato, buffalo mozzarella with extra virgin olive oil 6.25

Homemade Scotch egg with salad, pickles and mustard 6.95

Roquefort, pear, celery, endive and walnut salad 7.50

Crispy polenta with baked goat’s cheese, Parma ham and grilled peppers and

Borlotti beans salsa 8.50

Poached salmon, herb crushed jersey royal and watercress salad,

yogurt dressing 7.95/13.75

Chicken liver and foiegras parfait with spicy fruit chutney and whole meal toast 8.50

Lobster salad with mango, chilli, coriander and toasted coconut 11.50/17.50

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

Olives, semidried tomato, and bread 13.00

Mains

   “Moqueca” - Brazilian fish stew with Stone Bass, tiger prawns cooked in palm oil, chilli, coriander and coconut milk served with rice 15.50

Homemade beef burger with cheese, salad and fries 12.50 – add bacon 0.75 p/ slice

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

Salad of roasted potobello mushroom, pequilo peppers, feta, butternut squash and

palm hearts with potato rosti “croutons” 12.50

Surf and turf salad of tiger prawns, squid and rib eye steak, roasted vegetables 15.50

Grilled leg of Lamb steak with sweet potato and chorizo hash, red wine jus 16.50

Grilled Rib eye steak with French fries and peppercorn sauce 20.50

Sides

Mixed leaf salad 3.00, rocket salad with parmesan, 3.50green beans with extra virgin olive oil and garlic 3.50, mash 3.00, French fries 3.00