Enjoy a delicious 28 day dry aged British Isles - Aberdeen Angus steak with roast tomato, rosemery garlic butter and fries.
SOUP DU JOUR V£4.50
Soup of the day served with fresh bread.
DUCK LIVER & PLUM PATE £4.95
Duck liver and plum pate, clementine and date chutney with sour dough croutes.
BABY BACK BBQ RIBS£5.50
Braised smoked bbq marinated baby back ribs served with lemon slaw.
HAZELNUT BRIE VN£4.95
Hazelnut crusted brie, date marmalade, balsamic
HAM HOCK TERRINE GF£5.50
Ham hock terrine served with a plum and date chutney and home-dame piccalili.
FISH CAKE £5.45
Pea, haddock & spring onion fish cake with a chive, red pepper & onion salad, finished with a tomato tartar sauce.
CHARRED LEEKS GFV£4.95
Charred leeks on toasted ciabatta with romesco, finished with roast garlic & pepper sherry vinaigrette.
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. .
All of our steaks are served with fat cut chips
10-oz PRIME RUMP STEAK GF£12.00
The least tender but most under-rated of the prime cuts of beef. Full flavoured.
10-oz BLACK ANGUS SIRLION STEAK GF£12.00
A delicate flavour balanced with a firmer texture
10-oz RIBEYE STEAK GF£12.00
Small grains of fat (marbling) give this cut its full flavour & increased moisture.
8oz FILLET STEAK GF£17.00
From the tenderlion and as suggested most tender cut of the beef, with litle to no fat content.
CHATEAUBRIAND 10oz for one / 20 oz for two GF £18.00 / £35.00
From the head of the fillet, the best combination of tenderness & flavour.
PEPPERCORN SAUCE £1.50
WILD MUSHROOM SAUCE £1.50
DIANE SAUCE £1.50
RED WINE JUS £1.50
HOUSE CUT CHIPS £2.95
SWEET POTATO FRIES £2.95
GARLIC TENDER-STEAM BROCCOLI TOSSED IN SOY AND SESAME SEEDS £2.95