Dinner Menu

Homemade crisps, 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

Carpenter’s Scotch egg with gherkins and mustard mayo 6.95

Buffalo mozzarella with figs, rocket and vine cherry tomatoes, pistou sauce 7.50

Crispy squid with tamarind, mirim and chilli dip 7.95

Asparagus, boiled egg and parmesan with beetroot aioli 7.95

Thai chicken fritters with wasabi mayonnaise 8.25

Smoked salmon on potato rosti with baby spinach and keta caviar vinaigrette 9.50

To share

Platter of bresaola, Parma ham, salami, chorizo, humus, babaganoush, Olives, semidried tomato, and bread 13.00

Vegetarian platter of courgette and halloumi fritters, polenta chips, cannellini bean salsa, humus, babaganoush, Olives, semidried tomato, and bread 12.50

Pub Classics

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

Beer battered haddock with French fries, mushy peas and tartar sauce 12.50

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

Mains

Poached salmon, new potato, watercress and boiled egg salad, lemon dressing 13.50

Truffle oil pancake cannelloni of wild mushroom, spinach and ricotta,

sundried tomato sauce 12.75

Baked spachcock poussin with puy lentils and salsa verde 16.50

Roasted Hoi-sin rump of lamb with sweet potato and chorizo hash, red wine jus 18.50

Grilled Rib eye steak with French fries and peppercorn sauce 20.50

Paella of chicken, chorizo, mussels and tiger prawns 15.50

Sides

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