Intros

• OLIVES

  4.00

• PARSNIP CRISPS

  3.00

• Cajun spiced popcorn

  3.00

• Warm ciabatta with balsamic oil

  4.00

• Spiced nuts

  4.00

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Starters

• Crispy calamari

  deep fried, sprinkled with Chinese style salt and chilli pepper seasoning, served with Asian salad and a sweet chilli aioli

  9.50

• Chestnut mushrooms

  and shallots fried in parsley butter and glazed with a rich Welsh rarebit on garlic Crostinis and served with rocket and balsamic dressing (v)

  8.50

• Smoked salmon

  chive and cream cheese rillettes served on garlic Crostinis, with horseradish aioli and sweet pickled cucumber pearls (gf no crostini)

  9.50

• Prawns

  King prawns cooked in garlic and chilli butter served with red lentil dahl and topped with fresh chilli, spring onion and coriander (gf)

  9.50

• Deep fried brie

  Brie in panko breadcrumbs, deep fried, served with homemade cranberry sauce and rocket leaf salad (v)

  8.00

• Slow braised beef shin bonbons

  served with a creamy parsnip purée, parsnip crisps and a rich red wine jus

  9.00

• Braised minted lamb meatballs

  served with creamed potato and a rich red wine, rosemary, mushroom and shallot sauce (gf)

  9.00

• Confit duck leg

  shredded and served with celeriac remoulade, spiced blackberry purée and celeriac crisps (gf without crisps)

  9.50

• Lentil dahl

  served with spiced cauliflower, coriander purée and topped with toasted coconut shavings (v) (vegan) (gf)

  7.50

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Main

• Suprême of chicken

  oven roasted chicken served with parsnip purée, stir fried sprouts and chestnuts, garlic parmentier potatoes, rich red wine and rosemary jus and topped with parsnip crisps (gf without crisps)

  17.95

• Cod Pan fried cod fillet

  served with a rich, creamy smoked haddock and saffron chowder and a lemon and chive new potato cake (gf)

  19.95

• Fillet steak

  7oz fillet cooked to your liking and served with garlic parmentier potatoes, tender stem broccoli and a sauce of your choice see below (gf)

  28.00

• Lamb rump

  roasted and served with traditional Welsh lamb cawl, wholegrain mustard and chive creamed potato, tender stem broccoli and a drizzle of rich red wine and rosemary jus (gf)

  27.00

• Sea bream

  Pan fried fillet of sea bream served with stir fried vegetables in a sweet chilli and soy sauce, lemon and coriander rice, sweet chilli aioli, coriander purée and Chinese salt and chilli pepper coated calamari (gf without calamari)

  22.00

• King prawns

  and penne pasta served in a creamy tomato and vodka sauce and topped with Grana Padano Tipo cheese

  17.95

• Aubergine

  roasted with harissa and served with lemon and coriander rice, smoky goulash sauce and cumin roasted chickpeas (gf) (v) (vegan on request)

  15.95
• 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

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Sides

• Garlic parmentier potatoes

  3.50

• Sprouts and chestnuts

  3.50

• Tender stem broccolli

  3.50

• Rocket and sun blushed tomato salad

  3.50

Sauces

• Blue Cheese, Peppercorn or Red Wine Jus

  As a side

  3.00

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Dessert

• Warm Bakewell tart

  served with a strawberry and vanilla crème anglaise

  8.50

• Brownie

  made with dark chocolate, homemade fudge an sea salt served with Biscoff ice cream, honeycomb shards and chocolate soil

  9.50

• Pears

  poached in mulled wine served with winter berry compote, spiced blackberry purée and homemade mince pie ice cream (gf) (vegan on request)

  8.50

• Homemade ice cream

  choose from vanilla, raspberry, Biscoff or mince pie (per scoop)

  3.00

• Affogato

  A scoop of vanilla ice cream served with hot espresso coffee, amaretti biscuit crumb and Amaretto liqueur (gf without biscuit)

  8.50

• The AMI cheeseboard

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

  9.50

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