Brunch
Poached eggs on a muffin with hollandaise sauce:
Eggs Benedict – with honey roast ham
Eggs Florentine – with spinach
Eggs Royale – with spinach and smoked salmon
Scrambled eggs with smoked salmon on wholemeal toast (With truffle oil)
Starters
Soup served with crusty bread
Grilled sardines with spicy salsa and a mixed leaf salad
Baked goat’s cheese with caramelised figs, rocket and parma ham
Fishcakes with lemongrass beurre blanc sauce and a mixed leaf salad
Steamed Shetland mussels in white wine, shallots, garlic, parsley and cream
Duck spring roll served with a cucumber salad and hoisin sauce
Mixed leaf and marinated artichoke salad, roasted walnuts, with blue cheese and truffle oil
Grilled halloumi cheese, s/w roasted red peppers, red onions, tomato and rocket pine nut salad
Roast
Roast English beef
Slow-roasted pork belly with cider and baked apple purée
All roasts served with roasted potatoes, tarragon-turned carrots, savoy cabbage, butternut and celeriac, pancetta, Yorkshire pudding and gravy
Two-course – Choose a starter or dessert and a roast main
Three-course – Choose a starter, roast main and dessert
Mains
Roasted whole seabass, s/w pan-fried fennel and new potatoes. Finished with Pernod
Cajun-grilled salmon in herb risotto and a beurre blanc sauce
Half a free range roasted chicken with sage and onion stuffing, bread sauce and chunky chips
Pan-fried duck breast with juniper and cider red cabbage and parsley mash
Salads
Fresh tuna niçoise salad with new potatoes, French beans, olives, tomatoes and boiled egg
Caesar salad with chicken, bacon, anchovies and shaved parmesan
Grilled halloumi cheese, roasted red pepper, red onion, tomato, rocket and a pine nut salad
Side orders
Chunky chips
Market vegetables
Tomato and red onion salad
Rocket and parmesan
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