Dine with us Sunday Choose Two Course From Ala Carte Menu + Bottle Of House White, Rose or Red Wine to Share Every Sunday from 4pm to 10pm
STARTER / ENTREES
SOUP DU JOUR V
Soup of the day served with fresh bread.
DUCK LIVER & PLUM PATE VN
Duck liver and plum pate, clementine and date chutney with sour dough croutes.
BABY BACK BBQ RIBS
Braised smoked bbq marinated baby back ribs served with lemon slaw.
MUSSELS GFV
Fresh steamed mussels with roast pancetta and tomato basil sauce.
FISH CAKE
Pea, haddock & spring onion fish cake with a chive, red pepper & onion salad, finished with a tomato tartar sauce.
KING PRAWN GF
Sauteed chilli and lime black tiger king prawn with coriander and wassabi aioli
BRAISED BEEF SHIN BUFFALO MOZZARELLA BON BONS
Braised beef shin and buffalo mozzarella bon bons with asian salad and chilly paprika jam.
CHICKEN LOLLY POPS
Deep fried chicken lolly pops with a lime & chilli jam and wasabi & coriander mayonnaise.
CHICKPEA & MOZZARELLA FRITA VV
Chickpea coriander & mozzarella frittata with spiced beetroot puree finished with a pomegranate salsa.
CBAKED CAMEMBERT
Served with sourdough bread.
SALADS
ROAST BEETROOT & CAPER SALAD GFV
Roast beetroot and caper salas served with chillie and lime dressing
AVOCADO SALAD GFVE
Mixed leaves, avacado, cherry tomatoes red pepper and thyme and honey dressing
MAINS / PLATS DE RESISTANCE
OVEN ROAST PINE NUT COATED CHIKEN SUPREME GF
Oven roast pine nut coated chicken supreme with buttered tender steam brocolli with roast garlic and chive mash and chimichurri sauce dressing (available without pine nut).
BRAISED OX CHEEK GF
Braised ox cheek, celeriac puree garlic and rosemary piccolo parsnip, forrestiare sauce.
ROAST SHORT RIB OF BEEF GF
Roast short rib of beef's with roast garlic spinach mash chorizo and pancetta jam and tomato and pesto jus.
SEARED DUCK BREAST GF
Served with roast sweet potato mash and blackberry and shallot jus. £3 Supplement
PAN SEARED SEABASS FILLET GF
Seared seabass fillet with roast tinkerbell peppers, buttered garlic sugar snap peas, roast gralic and herb potatoes finshed with pomegranate mango herb salsa.
PAN SEARED SALMON GF
With buttered celeriac fondants, grilled asparagus finished with toasted chestnut, red pepper herb puree
ROAST LAMB SHANK GF
Roast garlic and herb marinated lamb shank, pomme puree finnished with a mint jus. £3 Supplement
SQUASH GOATS CHEESE AND CRANBERRY WELLINGTON V
Squash goat cheese and cranberry wellington, sage and black pepper parmentier potatoes, blanched kale, smoked onion sauce.
VEGAN STEAK VN
Marinated grilled tofu steak with sautee garlic mushroom sweat potato fondant and topped with avocado chimichurri sauce.
PASTA
KING PRAWN RIGATONI
Rigatoni pasta tossed with butterflield king prawns in a rich tomato and basil sauce finished with gralic herb croute and fresh grated parmesan. (Also availabele as V)
WILD MUSHROOM RIGATONI V
Rigatoni pasta tossed with wild mushroom in a creamy white wine and tarragon sauce. Served with a tosted garlic croute and fresh parmesan shavings. (Also availabele in Chiken)
CHARGRILLED STEAKS
Our steaks comes with fat cut chips and confi vine tomato
Our executive chef have worked closely with selected farmers in North Wales and Scotland who produce only the finest rare breed, native Hereford and Angus beef . The grass fed cattle are finished on a barley & grain mix which gives the fantastic marbling & flavour. They are then dry aged by our butcher for a minimum of 30 days. .
PRIME RUMP STEAK 8oz GF
The least tender but most under-rated of the prime cuts of beef. Full flavoured.
BLACK ANGUS SIRLION STEAK 8oz GF
A delicate flavour balanced with a firmer texture. £3 Supplement
RIBEYE STEAK 8oz GF
Small grains of fat (marbling) give this cut its full flavour & increased moisture. £3 Supplement
FILLET STEAK (8oz) GF
Popular because of its tenderness but subtle in flavour. £6.5 Supplement
CHATEAUBRIAND 20 oz for two GF
Carved by our chef & served with traditional Béarnaise sauce. From the head of the fillet, the best combination of tenderness & flavour. £8 Supplemt per Person) .
ADD SAUCE
PEPRCON SAUCE GF£2.50
DIANE SAUCE£2.50
BEARNAISE SAUCE GF£2.50
RED WINE JUE SAUCE £2.50
TOMATO, BASIL & ROSEMARRY BUTTER SAUCE GFV£2.50
WILD MUSHROOM SAUCE GFV£2.50
BURGER
WAGYU STEAK BURGER (7oz)
100% prime angus beef burger with cheddar cheese, franc relish lettuce sliced tomato and pickles and fat cut chips.
CHICKEN BURGER
Thyme and garlic roast fillet chicken burger with pepper garlic mayo and fat cut chips.
PINENUT LENTIL & BEETROOT BURGER V
Homemade beef burger served with franc relish lettuce sliced tomato and pickles.
ADD TOPPINGS
CARAMILESED ONION AND BREIE£2.95
MAPLE CHEDDAR AND BACON£2.95
CHEDDAR CHEESE£2.50
BLUE CHEESE£2.50
BACON£2.50
SIDE
HOUSE CUT CHIPS V£2.95
SWEET POTATO FRIES V£3.95
GARLIC TENDER-STEAM BROCCOLI TOSSED IN SOY AND SESAME SEEDS V£3.95
SAUTEED GREEN BEANS AND SHALLOTS GFV£3.95
GRATIN DAUPHINOIS GFV£3.50
POMMES PUREE GFV£3.25
SEASONAL LEAF SALAD GFV£3.25
SWEET POTATO MASH £3.25
Supplement apply: Duck £3 / Lamb £3 / Sirlion £3 / Ribeye £3 / Fillet steak £6.5 / Chateaubriand £16 for two person
