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

Panzanella salad with figs and grilled halloumi cheese 7.50

Roquefort, pear, celery, endive and walnut salad 7.50

Smoked salmon, avocado and black beans timbale with watercress and radish salad 8.25

Terrine of duck confit, celeriac and savoy cabbage with spicy fruit chutney and

whole meal toast 8.50

Pan fried boneless quail with beetroot, pine nuts, caramelised onions and eggs 9.75

Seared king scallops with pea puree and Stornoway black pudding 10.50

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

Olives, semidried tomato, and bread 13.00

 

Mains

Risotto of Portobello mushroom, pequilo peppers, butternut squash and parmesan 12.50

Pan fried calves liver on corned beef hash cake with balsamic demi glaze sauce 14.50

Roasted spatchcock poussin with sweet potato and chorizo hash, Salsa verde 14.75

Braised salt beef with mash potato, home coleslaw and red wine jus 15.50

Pan fried sea bass with cauliflower puree, green beans and chives butter 16.50

Fricassee of rabbit with artichoke, fennel, cannellini beans and capers 16.75

Grilled Rib eye steak with French fries and peppercorn sauce 20.50

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

Salmon, prawns and haddock fish piewith mash topping and salad 12.50

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