APPETIZERS

OLIVES –3   BREAD & BUTTER -3  HALLOUMI CHIPS (V) -6   CALAMARI-6

  ZUCCHINI FRITTERS (V) -7   HUMMUS (V) – 6  GRILLED PADRON PEPPERS (V) - 6

 

STARTERS

KING PRAWNS -9  

Pan fried black tiger prawns with a papaya and blood orange dressing

                                                                               

SQUID -8

Sautéed squid and chorizo with grilled sweet pepper, tomato chilli garlic coriander sauce

 

SCALLOPS -10

 Pan fried king scallops with stewed baby squid, crab meat, artichoke and sweet corn in a sweet pepper sauce

 

DUCK SALAD –9

Smoked duck breast, poached egg and confit of baby beetroot served with a mouli

 

6 PLAIN OYSTERS -10.50

 

CHICKEN BANG BANG SALAD –8

 Flaked chicken, carrot ribbons and spring onion all tossed together in a peanut and coriander sauce

 

NEW ZEALAND MUSSELS -9

Gently steamed and perfectly dressed in a creamy herb sauce of dry white wine

HERRING –7

Sweet marinated herring served with pickled vegetables, beetroot and a mouli beetroot dressing

 

BRUSCHETTA TRIO –8

Feta cheese, cherry tomato, mushroom

 

CAMEMBERT (V) – 8

Deep fried with a mixed berry compote

 

SPRING ROLLS (V) –6

Feta cheese, spinach served with a sweet chilli sauce

 

SOFT SHELL CRAB –7

Deep fried crab served with a mango salsa and spicy mayo sauce

 

MIXED SEAFOOD AVOCADO SALAD –8

Lime honey dressing  

                                                                 

MAINS

LAMB RUMP –16

Pan fried rump of lamb served with a polenta roll of shitake mushrooms alongside aubergine purée, green beans and lamb jus

 

SEA BASS –15.50

With a parma ham potato cake of salsify and artichoke served with a sweet pepper coulis fondue

 

DUCK BREAST –16

Pan roasted with braised white cabbage, celeriac purée, heritage carrots and a red currant sauce

 

RABBIT –16

Stuffed saddle leg of rabbit with tenderstem broccoli, roast new potatoes and grain mustard sauce

 

SEAFOOD LINGUINE –15

Hot mixed seafood linguine in a spicy tomato and sweet pepper sauce

 

CHICKEN –14

Stuffed spinach and mozzarella served with parmesan gnocchi, broccoli and a roast chicken jus

 

MONKFISH – 19

Pan roasted and wrapped in Parma ham served with baby artichoke, broccoli, cauliflower mousse and a cockle chowder sauce  

 

PORK BELLY –16

Crispy slow roasted pork belly alongside a chanterelle sauce with a rosti potato and glazed.

 

LAMB CUTLETS –19

Grilled and placed on top of provencal vegetables stuffed with bone marrow accompanied by roasted thyme new potato and a lamb jus

 

HAKE –13

 Pan fried and served with crushed purple potato and a caper salsa picante of tomato and courgette

 

NEW ZEALAND MUSSELS –12

Gently steamed and perfectly dressed in a creamy herb sauce of dry white wine with garlic bread or chips.

RISOTTO BALLS (V) -12

Arancini with spring vegetables, creamy broccoli purée and crispy parmesan

 

VEGETARIAN STACK -12

Grilled aubergine. courgette, sweet peppers, topped with goats cheese, pesto sauce.

 

 

 

STEAKS & BURGERS

(All Steaks come with hand cut chips and rocket salad)

                                                                                         RIB EYE - 350 g -23

SIRLOIN - 300g -21

                                                                                         FILLET - 200 g -26

     CHATEAUBRIAND -49

 (FOR TWO)

 Madeira sauce and fat chips

(Medium-well or well-done not available)

 

SAUCES : BÉARNAISE, GREEN PEPPERCORN, BLUE CHEESE) -2.50

 

MY BURGER–12

Classic beef burger with cheese and bacon,

 a side of hand cut chips with red onion, tomato, gherkin and lettuce

 

SOFT SHELL CRAB BURGER –13

Mango salsa, pomegranate and hand cut chips.

 

  CHICKEN BURGER –11

Grilled Chicken breast served with a side of hand cut chips dressed with red onion, tomato, gherkin and lettuce

 

 

SIDES

3.95

STEAMED SPINACH(V) - GREEN BEANS(V) - MASHED POTATO(V) - SAUTÉED MUSHROOMS(V)

  FRIES - HOME CUT CHIPS(V) -SWEET POTATO CHIPS (V)

TOMATO SALAD(V)- GREEN SALAD(V)- MIXED SALAD(V)

 

 

 

Two Course Lunch Menu

(Different menu everyday)

£10.95

Served 12-3pm Monday to Friday

 

 

Traditional Sunday Roast

Sirloin Beef

Roast Lamb

Guineafowl Roast

2 Courses 18.95 / 3 Courses 21.95

Served all day Sunday and Bank holiday Mondays

BAR MENU

OLIVES –3

 MIXED NUTS – 3

BREAD & BUTTER -3

HALLOUMI CHIPS (V) -6

  ZUCCHINI FRITTERS (V) -6 

 CALAMARI -7

 CREAMY HUMMUS (V) - 6

GRILLED PADRON PEPPERS (V) - 6

 NACHOS (V) – 7

BRUSHETTA TRIO – 8 

Feta cheese, cherry tomato, mushrooms

 

SPRING ROLLS (V) -7

Feta cheese, spinach served with a sweet chilli sauce

 

STEAK BAGUETTE  - 9

With peppercorn sauce, served with fries

 

SANDWICH PLATTER -35

 (Steak, Cheese and tomato and prawn sandwiches, Ideal for 5-7 people)

 

MEAT PLATTER -60

(10 lamb cutlets, 10 king prawns, 10 calamari, hand cut chips and fries, Ideal for 5-7 people)

 BOTTOMLESS BRUNCH

13:00-17:00

Minimum 4 people (limited to 2 hours).

Deposit will be required upon booking 2 Courses plus unlimited Prosecco for £35pp

Add £5 per person to start with one of our Signature cocktails

 

SHARING STARTERS

Olives, Bread and Butter, Hummus

Zucchini Frites, Halloumi Chips, Calamari, Spring Roll, Oysters

 

M A I N S

CHICKEN

Stuffed spinach and mozzarella served with parmesan gnocchi,

broccoli and a roast chicken jus

 

LAMB RUMP

Pan fried rump of lamb served with a polenta roll of shitake mushrooms alongside

 aubergine purée, green beans and lamb jus

 

SEA  BASS

With a parma ham potato cake of salsify and artichoke served

with a sweet pepper coulis fondue

 

SOFT SHELL CRAB BURGER

Mango salsa, pomegranate and hand cut chips

 

RISOTTO BALLS (V)

Arancini with spring vegetables, creamy broccoli purée and crispy parmesan

 
 
 
 
 
 
 

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