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

Chicken liver and foie gras parfait with brown toast and fruit chutney 7.75

Crispy polenta and melted goat’s cheese on pinto beans salsa 6.95

Crispy squid with paprika aioli dip 7.95

Panzanella with figs, rocket and halloumi cheese 7.50

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

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

Mains

Homemade potato gnocchi with globe artichoke, wild mushrooms, spinach, cherry

tomatoes and parmesan 12.75

“Moqueca” - Brazilian fish stew with Stone Bass, tiger prawns cooked in palm oil, chilli, coriander and coconut milk served with rice 16.50

Chicken and Okra stew with chorizo, pinto beans and plantain hash 13.50

Glazed chilli BBQ pork belly with home fries, steamed broccoli and red wine jus 14.75

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

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

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