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 Calamari

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

  9.50

• Goat’s cheese and chive truffles

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

  8.50

• Ami smoky

  Smoked haddock and mackerel in a rich and creamy béchamel sauce, topped with herbed breadcrumbs, Grana Padano Tipo 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 crostini)

  9.50

• PRAWNS

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

  9.50

• Deep fried Brie

  Brie in panko breadcrumbs, deep fried, served with homemade caramelised onion jam and rocket leaf salad (v)

  7.50

• Slow braised pork ribs

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

  9.00

• Coronation chicken arancini

  Served with curried aioli and coriander purée

  8.50

• Duck liver paté

  home made and served with red onion jam and warm ciabatta

  8.00

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Main

• Suprême of Chicken

  Oven roasted chicken served with roasted tomato and red pepper sauce, sweetcorn fritters, roasted Mediterranean vegetables and a garlic and oregano couscous

  16.95

• COD

  Pan fried cod fillet served with lemon and chervil potato cake, buttered courgetti, cockle popcorn and a white wine and saffron cream 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 (see below) (gf)  Add Crispy Calamari or garlic butter prawns for 6.00

  27.50

• Lamb Rump

  Roasted and served with braised minted lamb meatball, dauphinoise potatoes, carrot purée, tenderstem broccoli, red wine jus and parsnip crisps

  26.00

• Sea bream

  Pan fried fillet of sea bream served with Mexican rice, Pico de Gallo, chipotle aioli and coriander purée (gf)

  21.00

• Smoked salmon

  Served in a cream cheese and chive sauce with penne pasta topped with Grana Padano Tipo cheese

  17.95

• CAULIFLOWER (v)

  Chipotle roasted cauliflower served with Mexican rice, sweetcorn fritters, coriander purée and chipotle aioli (vegan on request) (gf without fritter)

  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

Sauces

• Blue Cheese, Peppercorn or Red Wine Jus

  As a side

  3.00

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Dessert

• Millionaire's chocolate pot

  a crushed shortbread biscuit base topped with salted caramel, rich dark chocolate and Chantilly cream

  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

  3.00 (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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