An ever-evolving menu of globally inspired classics. A handsome oak panelled room, intimate and luxurious, yet relaxed and comfortable. Perch at the friendly neighbourhood bar or relax in an armchair and bask in the richly historic, authentic atmosphere.
STARTERS Assorted rustic breads and olive oil 3.00 Chestnut mushroom and tarragon soup (v) 6.00 Plum tomato and basil soup (v) 6.00 Warm English asparagus with hollandaise sauce (v) 7.00 Buffalo mozzarella, tomato and basil, aged balsamic vinegar 7.00 Chicken liver parfait with toasted sourdough bread 7.50 Tiger prawn salad with slow roasted red pepper and saffron mayonnaise 8.00 Beef carpaccio with rocket, black truffle oil and freshly shaved parmesan 8.00 Sharing platter, a selection of any 3 of the following: Hummus with mini pita bread Parma ham and bresaola Calamari with roasted garlic mayonnaise Harissa chicken skewer with a minted yoghurt dip Mini lentil and peas samosa with spicy coriander dip Smoked aubergine puree with mini pita bread Salmon gravadlax with citrus dressing 12.00 SALADS Starter Main Classic Caesar salad With Grilled corn fed chicken breast With Grilled tiger prawns 6.00 11.50 7.00 12.50 8.00 14.50 Greek feta salad with cucumber, vine tomato, baby gem, kalamatta olives and lemon dressing 7.00 12.50 Grilled yellow fin tuna with olives, green beans, new potato, organic leaves and sunblush tomato 18.50 PASTA & RISOTTO Tagliatelle pasta with wild mushrooms and fresh herbs (v) 13.50 Penne pasta with asparagus, sun blush tomato, herbs and lemon oil (v) 13.50 Tiger prawns linguine with vine tomato, chilli and basil 15.50 Risotto of asparagus, broad beans, green beans, spring onions, grand padano cheese and chervil (v) 7.50 13.50 Seafood risotto with crab, prawns, mussels, squid and tarragon 9.00 16.50 MAINS Battered cod and chips, tartare sauce and mushy peas 14.00 Open tart of shitake, oyster and button mushrooms, goats cheese, home dried tomato, mizuna and dandelion (v) 12.00 Salmon and haddock fish cake with asparagus, dressed organic seasonal leaves and saffron aioli 15.50 Pan fried fillet of seabass served with a fennel, watercress and orange salad 17.00 Hand‐made beef burger made with prime Angus beef and seasoned with homemade tomato relish. Served with chunky chips plain or with mature cheddar and sweet cure bacon 13.00 GRILLS Our beef is from traditional Irish breeds, which graze on lush green grassland and is matured on the bone for 21 to 28 days to give a distinctive flavour. Fillet steak, chips and sauce Béarnaise 26.00 Prime ribeye steak, chips and sauce Béarnaise 16.50 Maize fed chicken breast, gratin potato, green beans, red wine and mushroom sauce 14.00 Tiger prawns marinated in lemon and garlic, chips, rocket salad and tomato, chilli and coriander salsa 18.50 Scottish salmon, new potatoes, sprouting broccoli and sauce Hollandaise 14.50 DESSERTS Bramley apple crumble, homemade vanilla custard 6.00 Warm chocolate fondant with butterscotch ice cream 6.50 Homemade Tiramisu 6.50 Vanilla crème brûlée 6.00 Sliced fruits & berries 6.00 Jude's Ice creams & sorbets Very Vanilla, Butterscotch Crunch, Double Chocolate, Strawberry Tease, Raspberry Crush, Lemon Crush, Mango crush, Passion fruit Crush 5.50