Restaurant Menu
Appetisers
Olives 4 (GF) (VG) Bread & Oils 4 Honey mustard sausages 4
Starters
Starters Soup of the day with rustic bread 7.5
Blue cheese and bacon stuffed Portobello mushroom served with a rocket and parmesan salad 8.5
Cured ham, pickled rhubarb and watercress salad served on a toasted ciabatta 7.5
Goat’s cheese crostini, homemade chutney, and mixed salad with balsamic dressing 8 Pan seared scallops, curried cauliflower puree and sun blushed heirloom tomatoes 9 Sharing charcuterie board for two, selection of cured meats, buffalo mozzarella, sun dried tomatoes and homemade bread sticks with a balsamic dip 12
Mains
Hunter’s chicken served with hand cut chips, homemade BBQ sauce, parmesan cheese, streaky bacon, onion rings and mixed salad 20
8oz Ribeye served on a bed of salad accompanied with two poached eggs and a béarnaise sauce 20
Slow roasted pork belly, saffron fondant potatoes, rainbow chard, orange and rosemary carrots, apple and fennel puree with a cider and sage jus 22
Pistachio crusted salmon, dill and lemon dauphinoise potatoes, mangetout, savoy cabbage, green beans with a honey and balsamic vinaigrette 20
Sundried tomatoes, buffalo mozzarella and basil arancini served with seasonal greens, beetroot puree and toasted walnuts 18
Vegan curry served with vegetable rice and homemade chapatis 16
Sides
Truffle & Pecorino Fries 4.5 | Sweet Potato Fries 4.5 | Halloumi Fries 5 | Onion Rings 4 | Mac n Cheese 5 | Garlic Ciabatta 4 | Seasonal Greens 4 | House Salad (contains seeds)