Intros

• Sundried tomato and rosemary marinated queen olives

  5.50 (v)

• Pigs in blankets in a honey and mustard glaze

  7.00

• Crayfish ‘popcorn’ served with bloody Mary sauce

  7.00

• Warm ciabatta, flatbread or baguette served with

  Balsamic oil (v)4.50

  With a bacon flavoured butter5.00

  Welsh Rarebit style6.00

• Fried halloumi chunks in a honey and mustard glaze

  7.00

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Sharing starter for two

• Hot Cheese Dip

  Hot cheese dip whole baked Isle of Wight cheese served with crusty baguette and red onion chutney

  20.00

• Blue cheese fondue

  Rich and creamy stilton melting pot served with crusty baguette and red onion chutney

  20.00

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Starters

• Crispy Calamari

  crispy calamari seasoned with Chinese chili salt with an Asian style salad, served with sweet chili aioli

  9.50

• Deep Fried Brie

  in panko breadcrumbs, served with mixed leaves and a cranberry sauce (v)

  9.00

• Mushrooms

  wild mushrooms sautéed with shallots in a creamy white wine, garlic and parsley sauce, served on flatbread and glazed with Welsh rarebit and topped with crispy onions and drizzled in white truffle and chervil oil (v)

  12.50

• Seafood Cocktail

  smoked salmon and crayfish served in baby gem lettuce, with cucumber pearls, brioche crouton, bloody Mary rose sauce and lemon ‘caviar’

  14.50

• Lamb

  Moroccan spiced lamb meatballs topped with Spike’s chilli sauce, served with warm pitta bread, roasted garlic aioli and chopped salad

  11.00

• King Prawns

  chorizo and sun blushed tomatoes cooked in garlic, chilli and coriander butter served with warm baked baguette and saffron aioli

  14.00

• Paté

  chicken liver paté topped with mulled wine jelly, served with toasted ciabatta and red onion chutney

  10.00

Main

• Pork belly

  slow braised pork belly served with colcannon potato, pork, sage and onion stuffing wrapped in Parma ham, tender stem broccoli, crispy crackling and a rich, creamy mustard and calvados sauce

  30.00

• Duck

  Pan roasted duck breast served with a five spiced confit duck leg bonbon, lightly pickled cucumber, spring onion, chilli and coriander salad, jasmine rice and a lightly spiced sticky Asian glaze with toasted sesame seeds

  30.00

• Cod

  Oven baked fillet of cod served with smoked haddock, mussel and saffron chowder, garlic fondant potato and a brioche crouton

  30.00

• Steak

  7oz fillet steak served with seasoned fries and your choice of homemade sauce from creamy black pepper, red wine jus, blue cheese or creamy mustard and calvados

  36.00

• Chicken

  Chicken breast marinated in garlic, rosemary and thyme, oven roasted and served with a spinach and wild mushroom risotto, creamy prosecco sauce, white truffle and chervil oil, pickled mushrooms and topped with Italian cheese and crispy onions

  28.00

• Cauliflower

  oven roasted cauliflower marinated in garlic, thyme and rosemary served with a spinach and wild mushroom risotto, creamy prosecco sauce, white truffle and chervil oil, pickled mushrooms and topped with vegetarian Italian cheese and crispy onions (v)

  24.00

• Pasta

  Fusilli pasta in a rich and spicy arrabbiata sauce, served with your choice of king prawns or halloumi(v) and topped with vegetarian Italian cheese and basil and garlic oil

  18.00

• Chef’s fish of the day

  fresh from the sea, market price, please talk to your server

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• Side Dishes

  Tender stem broccoli5.50

  Petit pois (v)3.00

  Garlic butter king prawns7.00

  Crispy calamari6.00

  Colcannon potato4.00

  Wild mushrooms in a Welsh rarebit sauce6.50

  Buttered spinach5.50

  Pan fried halloumi6.00

  Seasoned fries4.00

  Mixed leaf with sun blush tomatoes, red onion and balsamic glaze5.00

  Garlic bread4.00

  Garlic bread with cheese or blue cheese6.00

  Roasted cauliflower glazed with Welsh rarebit sauce6.50

• Sauces

  peppercorn | red wine jus | blue cheese | calvados

  3.50

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• To Share ( 24hr Pre-Order )

  Chateaubriand

  This prized cut, from the thickest part of the tenderloin, served medium-rare with garlic roasted parmentier potatoes, tenderstem broccoli and a choice of sauces served with two medium glasses of house wine or two cocktails

  99.00

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Dessert

• Crème brûlée,

  mince pie filling topped with a rich, creamy, vanilla set custard and caramelised crunchy sugar, served with a cinnamon sugared pastry swirl

  10.00

• Triple chocolate brownie

  warm white, dark and milk chocolate chunk brownie served with Irish cream Chantilly, salted butterscotch sauce, honeycomb and fresh strawberries

  10.50

• Pears

  mulled wine poached pear, served with winter berry compote, vanilla crème anglaise and a orange and stem ginger shortbread biscuit

  10.00

• Mini desserts

  your choice of cinnamon sugared pastry swirls, mini triple chocolate brownie or orange and stem ginger shortbread biscuits

  4.00

• The AMI cheeseboard

  a selection of cheese and crackers served with red onion chutney and grapes12.00

  Compliment your cheese with a glass of Cockburn’s port4.00

• Homemade ice cream or Sorbet

  ask your server for flavours (per scoop)

  4.00

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