Our A la Carte menu changes weekly, be sure to come and see what’s new.

To Start

Pesto crusted haddock with roasted cherry tomatoes and olives (gf)
(F, G)

Hoisin duck filo tart with pickled ginger, candied chillies and spring onion
(G, S, SB)

Carrot lox ribbons with cucumber and capers, served with baby leaf salad and dill oil dressing (vg, gf)

To Follow

Pan-fried cod with roasted fennel Parmentier potatoes*, citrus butter sauce and watercress
(F, D, G)

Herb crusted pork fillet with fondant potato, sautéed mushrooms, asparagus wrapped in Parma ham and thyme jus
(G, D, SD)

Asparagus and wild mushroom filo tartlet with garlic Parmentier potatoes and shaved asparagus (vg)
(G)

Sides

Garden peas  (D)

Vegetables of the day  (D) /  Seasoned chips*  /  Seasoned fries*  /  House salad  (M, SD)

Onion rings (G) /  Rocket, tomato & onion salad (SD)

Desserts

Raspberry mousse with berry jelly cubes, crushed meringue and vanilla marshmallow (gf)
(D, E)

Stem ginger and orange parfait with brandy snap shards, candied orange and ginger syrup (v)
(G, D, E)

Menu is subject to change