Starters

• DEEP FRIED BRIE (v)

  Brie coated in panko breadcrumbs, deep fried, served with homemade caramelised onion chutney and mixed leaf salad

  7.50

• CRAB CAKES

  Thai spiced crab cakes, deep fried and served with a sweet chilli aioli and mixed leaf salad

  9.00

• RUMP STEAK

  Strips of rump steak and button mushrooms, sauteed with shallot and garlic in a red wine and wholegrain mustard sauce served on garlic ciabatta

  8.50

• PRAWNS (gf)

  King prawns in a garlic, honey and chilli glaze, served on an Asian style salad and topped with baby coriander and sesame seeds

  9.00

• SCALLOPS

  Pan seared scallops, pea purée, sautéed leek and shallot, Parma ham crisps and pea shoots

  10.50

Main

• Lamb (gf)

  Oven roasted lamb rump served with a minature shepherd's pie, garlic and rosemary creamed potato, roasted carrot purée, sugar snap peas sautéed with shallot, smoked bacon flavoured parsnip crisps and a rich red wine jus

  23.50

• ROAST COD (gf without tuile)

  Oven roasted cod fillet served with lemon and thyme fondant potato, pea purée, sugar snap peas, crispy capers and a salt and vinegar flavoured potato tuile

  19.00

• FILLET STEAK 7oz (gf)

  Cooked to your liking served with hand cut chips, seasonal vegetables and your choice of sauce *Peppercorn, Blue Cheese or Red Wine

  27.50

• CAJUN CHICKEN

  Cajun marinated chicken breast served with garlic parmentier potatoes, tender stem broccoli and chorizo aioli

  14.95

• DUCK (gf)

  Duck leg cooked confit in Asian aromats, skin crisped and seasoned with Chinese style salt and chilli pepper, served with honey and sesame stir fried vegetables, spiced plum purée and "Chef's" sticky jasmine rice

  19.50

• CAULIFLOWER (v)

  Paprika roasted cauliflower served with a lightly spiced ratatouille, garlic parmentier potatoes and crispy onions

  13.95

• SEA BREAM

  Pan fried fillet of sea bream served with king prawns in a lightly spiced tomato and mixed bean stew, warm ciabatta and garlic aioli

  21.00
• To Share

  Chateaubriand

  This prized cut, from the thickest part of the tenderloin, served medium-rare with rosemary and thyme hand cut chips, seasonal vegetables and three sauces (24 hour pre-order only)

  60.00

Dessert

• DARK CHOCOLATE MOUSSE

  Served with shortbread crumb, honeycomb shards, raspberry coulis and Chantilly cream

  8.50

• APPLE FRANGIPANE TART

  Slow stewed apples with nutmeg and cinnamon on a sweet pastry base, topped with frangipane and toasted almonds, served warm with vanilla creme anglaise and toffee sauce

  8.50

• HOMEMADE ICE CREAM

  Homemade ice cream, ask your server for our flavours

  2.50 (per scoop)

• MULLED WINE PLUMS (gf)

  Plums lightly poached in mulled wine, served warm with crushed meringue, raspberry coulis, winter berry compote and cherry sorbet

  8.00

• AFFOGATO (gf without biscuit)

  A scoop of vanilla ice cream served with hot espresso coffee, amaretti biscuit crumb and Amaretto liqueur

  6.25

• THE AMI CHEESEBOARD

  Selection of English cheese and crackers, served with homemade red onion marmalade

  9.00