Our head chef Spike has hand selected incredible ingredients from local suppliers and created a menu of dishes so good they really speak for themselves. An extensive wine menu accompanies our offering. Speak to our knowledgeable staff for pairing ideas.
Intros
-
OLIVES
4.00 -
SWEET POTATO CRISPS
3.00 -
Cajun spiced popcorn
3.00 -
Warm ciabatta with balsamic oil
4.00 -
Homemade tortillas with red pepper houmous
4.00 -
Deep fried jalapeños with chipotle dip
4.00
Starters
-
Crispy calamari
deep fried, sprinkled with paprika salt and chilli pepper seasoning, served with sun blushed tomatoes and rocket salad with a lemon and garlic aioli
9.50 -
Goat's cheese
whipped and served on garlic crostinis with basil pesto, charred cherry tomatoes and butternut squash, toasted pine nuts and a balsamic dressing (v)
9.00 -
Ami spring Smokey
Smoked salmon in a rich and creamy béchamel sauce, topped with breadcrumbs, Grana Padano tipo cheese and served with warm ciabatta
9.50 -
Prawns
King prawns cooked in a lightly spiced tikka marinade and served with garlic and black onion seed naan bread, mango chutney and crispy onions
9.50 -
Deep fried brie
Brie in panko breadcrumbs, deep fried, served with homemade caramelised onion jam and rocket leaf salad (v)
8.00 -
Slow braised pulled pork
in a sweet and smokey homemade barbeque sauce, served with deep fried tortilla, cajun spiced popcorn, guacamole and a fresh spring onion, chilli and coriander salad (gf without tortilla)
9.50 -
Roasted lamb meatballs
flavoured with Ras-Al-Hanout, served with red pepper houmous, tomato and harissa purée and sweet potato crisps (gf without crisps)
9.50 -
duck leg bonbons
deep fried, seasoned with Chinese salt and chilli pepper served with an Asian style salad, spiced plum purée and a hoisin dressing
9.50 -
smoked mackerel rillettes
served with pickled cucumber, beetroot purée, horseradish aioli and garlic croutons (GF without croutons)
9.00 -
Pea and new potato salad
with fresh herbs, served with roasted Mediterranean vegetables, sun blushed tomatoes, crumbled feta cheese, pine nuts and garlic oil (gf/v/vegan no feta)
8.50
Main
-
Suprême of chicken
charred and roasted in a spiced Cajun and honey marinade, served with Mexican rice, charred baby sweetcorn, chipotle aioli and crispy jalapeños (gf no jalapeños)
19.00 -
Cod
Pan fried cod fillet then oven roasted served with roasted garlic new potatoes, pancetta and butterbean colcannon and a white wine and saffron cream sauce (gf)
19.95 -
Fillet steak
7oz fillet cooked to your liking and served with garlic parmentier potatoes, Mediterranean vegetables and a sauce of your choice see below (gf)
29.00 -
Lamb rump
roasted and served with minted pea and potato cake, braised lamb shoulder bonbons, chantenay carrots, pea purée and a red wine and rosemary jus
29.00 -
Sea bream
Pan fried fillet of sea bream served with lemon and coriander rice, courgetti cooked in tandoori butter, a rich creamy makhani sauce and topped with fresh chilli and coriander (gf)
23.00 -
Duck breast
Pan fried, served with a garlic braised fondant potato, butternut squash purée, tender stem broccoli, sweet potato crisps and a rich red wine jus (gf no crisps)
26.00 -
King prawns
and penne pasta served in a lightly spiced tomato and garlic sauce, served with steamed New Zealand mussels and topped with a lemon and basil crumb, crispy calamari and Grana Padano Tipo cheese
19.95 -
Cauliflower
Paprika roasted cauliflower, served with red pepper houmous, lemon and coriander rice, tender stem broccoli and a spiced garlic crumb. (gf) (v) (vegan without crumb)
16.50 -
To Share
Chateaubriand
This prized cut, from the thickest part of the tenderloin, served medium-rare with garlic roasted parmentier potatoes, roasted Mediterranean vegetables and three sauces (24 hour pre-order only)
70.00
Sides
-
Garlic parmentier potatoes
3.50 -
Roasted Mediterranean vegetables
4.00 -
Tender stem broccolli
3.50 -
Rocket and sun blushed tomato salad
3.50 -
Mexican rice
4.00 -
Chantenay carrots
4.00
Sauces
-
Blue Cheese, Peppercorn or Red Wine Jus
As a side
3.00
Dessert
-
Dark chocolate cheesecake
served with Irish whiskey cream, hazelnut brittle and fresh strawberries
9.95 -
Parfait
frozen vanilla parfait served with shortbread biscuits and salted caramel sauce
8.95 -
Pineapple
poached in a rum and lime syrup, served with a mixed berry and lime compote, and toasted coconut ice cream (gf) (vegan sorbet instead of Ice Cream)
8.95 -
Lemon delight
Set lemon cream, topped with raspberry coulis, crushed meringue, fresh berries and shortbread biscuit (GF no biscuit)
8.50 -
Homemade ice cream
choose from Vanilla, Raspberry Ripple, Chocolate Brownie or Coconut (per scoop)
3.50 -
Affogato
A scoop of vanilla ice cream served with hot espresso coffee, amaretti biscuit crumb and Amaretto liqueur (gf without biscuit)
7.50 -
The AMI cheeseboard
Selection of English cheese and crackers, served with homemade onion marmalade
9.00 -
complement your cheese with a glass of Cockburn's port
4.00
-
Available Wednesday through Sunday.
Starters
-
Garlic Bread (v)
1.95 -
Crispy Calamari
with garlic and lemon aioli
4.95 -
Deep fried brie (v)
Brie coated in panko breadcrumbs, deep fried and served with homemade cranberry sauce
7.50 -
duck bonbons
served with hoisin sauce
6.50
Main
-
Chicken (gf)
Chicken breast slices served with fries and peas
6.95 -
Pasta (v)
Penne with butter and Grana Padano Tipo cheese
4.50 -
Garlic prawn pasta
in a lightly spiced tomato sauce
7.95 -
BBQ pulled pork (gf)
7.95
Dessert
-
Ice cream scoop
Homemade ice cream, please ask your server for today's flavours
2.50 -
Vanilla Parfait
served with butterscotch sauce and shortbread
6.00 -
Chocolate Cheesecake
8.00