Evening Menu

STARTERS

Chicken, Mushroom and Pea Risotto £5.25
Chicken fillet grilled in a basil pesto on button mushroom and pea risotto with flaked parmesan

Avocado Cheesecake £5.75
Avocado mousse, peppers, onion, tomato, chive, mascarpone
cheese, roasted hazelnut crumb, sweet chilli sauce

Twice Cooked Pork Belly £5.95
Confit and flash fried, on sauté potato, with black pudding, glazed apple and a course grained mustard cream

Haddock, Smoked Salmon and Quail Egg £6.25
Flaked haddock in a lemon and dill crème fraiche wrapped in smoked salmon with quail egg, salad leaves, red pepper essence

Seafood Gratin £6.50
Salmon, prawns, crab, sole cooked in a light mustard and
chervil sauce, gratinated with a parmesan crust

Paupiette of Sole £7.75
Rolled with a tiger prawn mousse, herb crust, cherry tomato and shallot confit, coriander and lime leaf cream sauce

Pan Seared King Scallops £8.00
Cod brandarde, roasted cherry tomato, and pimento cream



MAIN COURSES

Fillet of Turbot £17.50
Onion mash, broad beans, tomato fillets, roasted shallots with a white wine and saffron cream

Veal Steak £15.95
On a chick pea, chorizo, green bean and tomato casserole

Oven Roasted Duck Breast £16.50
With chestnut and cabbage a la crème, caramelised pear, violette mash, cider jus


Lamb Cutlet and Stuffed Noisette £17.95
On a rillette of lamb cooked with mint, noisette potatoes, glazed vegetables, redcurrant jelly sauce

Fillet of Beef £19.25
Fricassee of shitake mushroom, cured ham and onion with potato and horseradish rosti, confit carrot, roasted parsnip, whisky sauce

Vegetables in filo Pastry £14.50
Creamed leek and mushroom, broccoli, walnut and blue vinny, sweet potato and smoked cheese on tomato compote, with a watercress cream