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

English asparagus, water melon, avocado, watercress and feta salad 7.95

Crispy squid with tamarind, mirim and chilli dip 7.95

Shredded aromatic confit duck and shitake mushroom tacos on sour Chinese cabbage with spicy homemade plum sauce 8.50

Smoked salmon timbale of organic quinoa, goji berry and pomegranate tabouleh with cremolata crème fraiche 8.95

To share

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

Moqueca” - Brazilian fish stew with Stone Bass, tiger prawns cooked in palm oil, chilli, coriander and 

coconut milk served with rice 16.50

Baked chicken supreme on figs panzanella with salsa verde 13.95

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

sundried tomato sauce 12.75

Braised lamb shoulder on butternut squash and flageolet beans with mint, yoghurt and coconut relish 14.50

Grilled Rib eye steak with French fries and peppercorn sauce 20.50

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