Intros

• OLIVES

  4.00

• PARSNIP CRISPS

  3.00

• Bacon flavoured popcorn

  3.00

• Warm ciabatta with balsamic oil

  4.00

• Spiced nuts

  4.00

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Starters

• Crispy chicken wings

  served with katsu curry sauce, puffed wild rice and Asian salad

  8.00

• Goat’s cheese and chive truffles

  coated in toasted seeds with roasted beetroot, sun blushed tomatoes, Grana Padano Tipo, rocket and balsamic dressing (gf) (v)

  8.50

• Ami smoky

  Smoked haddock and mackerel in a rich and creamy bechamel sauce, topped with herbed breadcrumbs, parmesan cheese and served with warm ciabatta

  9.00

• Gin cured salmon

  Crostinis topped with gin cured salmon , avocado purée, whipped cream cheese, tomato concasse, lemon dressing and baby basil (gf no ciabatta)

  9.00

• PRAWNS

  King prawns cooked in garlic and chilli butter served with a tomato and basil sauce and warm ciabatta (gf no ciabatta)

  9.50

• Arancini

  Roasted red pepper, mozzarella and Cajun spiced arancini balls, deep fried and served with chipotle aioli and coriander purée (v) (vegan on request)

  8.50

• Slow braised pork ribs

  glazed in homemade BBQ sauce served with blue cheese coleslaw and smoked bacon flavoured popcorn. (gf)

  9.00

• Shepherd’s pie croquettes

  served with parsnip crisps and minted red wine jus

  8.50

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Main

• Chicken

  Pan roasted chicken breast served with charred baby gem lettuce, duck fat and garlic parmentier potatoes, Parma ham crisps, sun blushed tomatoes, Grana Padano Tipo shavings and a Caesar style sauce (gf)

  14.95

• COD

  Pan fried cod fillet served with lemon and chervil potato cake, buttered courgetti, cockle popcorn and a rich smoked chowder sauce (gf no cockles)

  19.50

• FILLET STEAK 7oz (gf)

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

  27.50

• Sea bream

  Pan fried fillet of sea bream served with a sweet chilli rice noodle salad, Thai red curry puree, coriander, pickled pink ginger and toasted sesame seeds (gf)

  21.00

• 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 topped with herb crust and served with tomato, basil and butterbean stew and crispy onions (vegan) (gf on request)

  14.50
• 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

• Duck fat parmentier potatoes

  3.50

• Tender stem broccoli

  3.50

• Blue cheese coleslaw

  3.50

• Rocket and sun blushed tomato salad

  3.50

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Dessert

• Torte

  Dark chocolate torte with a biscuit base served with amaretto cream and salted hazelnut praline

  8.50

• Panna Cotta

  Vanilla panna cotta served with summer berry coulis and shortbread biscuits (gf no shortbread)

  7.50

• HOMEMADE ICE CREAM

  Homemade ice cream, ask your server for our flavours

  2.50 (per scoop)

• Peach

  Prosecco poached peach served with lemon curd, crushed meringue, fresh raspberries, and candied zest (gf) (vegan on request)

  8.00

• AFFOGATO (gf without biscuit)

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

  7.50

• THE AMI CHEESEBOARD

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

  9.00

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