Spring Evening Menu

Wed - Sat 5.30pm - 9pm

STARTERS

Raw Salad (v)

7.00
Courgette, Carrot, Peas, Asparagus, Lemon, Herbs, Flowers & Leaves

Homemade Bresaola

7.50
Mozzarella, Rocket & Fresh Slaw

Queen Scallops

10.00
Homemade Black Pudding & Poached Egg

Trio of Salmon

8.50
Whisky Cured Salmon, Smoked Salmon & Elderberry Mousse, Salmon Tartare

Twice Baked Cheddar Soufflé (v)

7.00
Sauce Romesco & Panzanella Salad

Lamb Breast

8.00
Beetroot, Sweet Onion Purée & Crispy Barley

 

MAINS

Spiced Goat Loin

19.50
Roasted Pepper, Bulgar Wheat, Pomegranate & Baby Leeks

Fresh Thyme Gnocchi (v)

14.00
Sun Blushed Tomatoes, Pine Nuts, Balsamic & Blue Cheese

Pork Fillet

16.50
Wild Mushroom Fricassée, Braised Black Rice & Wild Garlic

Chicken Schnitzel

15.00
Grilled Asparagus, Lyonnaise New Potatoes, Fresh Veg Salad & Citrus Soy Dressing

“Cullen Skink”

16.00
Smoked Haddock Broth, Crushed Potatoes, Baby Leeks, Grilled Cod & Scallops

Crab & Langoustine Salad

18.00
Jersey Royals, Asparagus, Peas, Baby Carrots & Garlic Butter

Prime Matured Pan Fried 8oz Ribeye Steak

20.00
Crispy Onion, Tomato Salsa & a Side of your choice

Prime Matured Pan Fried 8oz Sirloin Steak

25.00
Crispy Onion, Tomato Salsa & a Side of your choice

 

SIDES

Choose from...

3.00

Fries
Sweet Potato Fries
Jersey Royals
Grilled Asparagus

 

SAUCES

Choose from...

1.50

Garlic Butter
Peppercorn Sauce

 

DESSERTS

all 6.00

Profiteroles

Espresso Mousse, Mango Parfait, Coconut Crème Diplomat & Baileys Chocolate Sauce

Honeycomb Cheesecake

Gingernut Crumble & Lemon Ice Cream

Elderberry Pear Pie

Frozen Yoghurt & Date Purée

Rhubarb & Clotted Cream Panna Cotta

Sugar Tuile & Granola

 

CHALKBOARD DESSERTS

all 8.50

I J Mellis Cheeseboard (By Gourmet Cheese Co.)

Homemade Oatcakes & Fig Salami

Café Gourmand

Trio of Mini Desserts & a Coffee of your choice

Selection of Homemade Ice Cream & Sorbet

1.50 per scoop
Popping Candy

 

All our Desserts, Ice Creams and Sorbets are Homemade

* Some of our dishes contain common allergen. Please inform staff of any special dietary requirements.