SAMPLE MENU
Starters
Today’s soup s/w crusty bread
Fishcakes with lemongrass beurre blanc sauce served on wilted spinach
Grilled sardines with a spicy salsa and a garden leaf salad
Baked goat’s cheese with caramelised figs, rocket and parma ham
Buffalo mozzarella and vine tomato salad with avocado and basil leaves
Steamed Shetland mussels, shallots, garlic, parsley and white wine
Mixed leaf and marinated artichoke salad, roasted walnuts, with blue cheese and truffle oil
Duck spring roll served with a cucumber salad and hoisin sauce
Mains
Grilled halloumi cheese, roasted red pepper, red onion, tomato, rocket and a pine nut salad
Fish Pie gratin served with market vegetables (today’s fish mussels, salmon and cod)
Free range roasted half chicken with sage and onion stuffing, bread sauce and hand-cut chips
Roasted pork belly with crackling, wilted baby spinach, creamy mash and cider apple sauce
Aged (21 days) rib eye steak s/w either garlic butter or a blue cheese sauce, hand-cut chips and rocket
Chateaubriand, served on a hot stone, with hand-cut chips, garlic butter and blue cheese sauce (for two to share)
Pan-fried duck breast with juniper and cider red cabbage and parsley mash
Cajun-grilled salmon in a herb risotto and a beurre blanc sauce
Roasted whole seabass, with pan-fried fennel and new potatoes. Finished with Pernod
Side Orders
Hand-cut chips
Market vegetables
Tomato and red onion salad
Rocket and parmesan
|
