Starters

Freshly made soup £3.80

Served with bread and butter.

Grilled Provençal Garlic Bread £4.95 v

Chargrilled Ciabatta bread, coated with extra virgin olive oil, sun dried tomatoes, chopped parsley & crushed garlic.

Tiger Prawn a la Plancha £6.70

Butterflied & peeled Tiger Prawns sizzled in lime, lemongrass, ginger, chilli, garlic & shredded peppers.

Carpaccio Toscana al Porcini £6.20

Thinly sliced marinated beef fillet in balsamic, extra virgin oil, garlic, herbs & porcini topped with Parmesan flake.

Cornish Dressed Crab Burger £7.50

Seared lightly curried dressed crab mayonnaise, thinly sliced plum tomato, shredded fresh basil, extra virgin olive oil toasted pitta bread.

Grilled Sardines Nicoise £5.90

Grilled filleted sardines on toasted pain rustic, thinly sliced tomato, fine beans, anchovies, soft egg, tossed garlic and lemon extra virgin oil dressing.

Summer Salad £6.70

Thinly sliced San Danielle Ham, seasonal melon, asparagus, sun blush tomatoes & Boccocini mozzarella balls, drizzled with balsamic and olive oil.

St Marcelin, Bacon & Potato Pie £6.40

Melted young flavoured goat cheese, potato & smoked streaky bacon baked tart, served with prunes & walnut salad.

Hand Dived Scallops “Fish & Chip” Style £7.40

Frittered beer battered scallops, served with tartare pea purée & vinegar potato mash.

Crudités Mezze & Dips £5.90 v

Hummus, tapenade, guacamole, crudités, kalamata olives.

Mini Baked Camembert £5.70 v

Baked Normandy stuffed camembert, sun blush tomatoes, basil and garlic, served with olive oil soldiers.

Our Favourites & Grill

Heart of England Beef Entrecote Bordelaise £18.50

Chargrilled 12oz rib of beef middle cut, crème fraiche, cracked pepper, cauliflower cheese, marrow bone, fat chips & Bordelaise sauce.

Lamb en Croute £16.60

Shoulder of lamb cooked in stout, juniper & bay leafs, Pot au feu garnish baby carrots & onions encased in short crust pastry. Apple & mint relish.

Cidered Suckling Pig £15.50

Served with buttered truffle mash, honey apple, soldiers crackling, cider, rosemary & cream sauce.

All dishes are served with seasonal vegetables, mixed salad or homemade chips.

Main Courses

Chicken Primavera £11.85

Marinated chargrilled free range chicken breast in marjoram, garlic & lemon rub, garden peas, asparagus tip, peppers, pousse spinach & seasonal greens, red wine jus & fat chips.

Aberdeenshire Beef Fillet £17.85

Seared beef fillet medallions, creamy garlic mash, foie gras & wild mushroom & brandy creamy sauce.

Salmon Fillet & Paella Croquette £12.95

Grilled salmon garnished with wilted fine beans, slow cooked tomatoes, tiger prawn & served with paella croquette, saffron, prawn, chorizo, arborio rice and saffron aioli.

Grilled Halibut £15.80

Halibut fillet served with garlic gratin dauphinois, grilled tomato on vine, lemon & mustard hollandaise.

Suckling Lamb Supper £14.25

Roasted finest best end of English saddle of lamb with Provencal herbs, kidney and black pudding faggot, lamb spare rib, sautéed onion & bacon Jersey mids, rosemary jus.

Slow Braised Beef Short Rib £13.85

Slow cooked Aberdeenshire beef rib cooked in stout, garnished with Cheddar & chive mash, topped with baby shallots, lardons & mushroom red wine sauce.

Chip Shop Fish & Chips £9.70

Ruddles best bitter Beer batter fish, minted marrow fat peas, Marie Piper chips & tartare sauce.

Stuffed Aubergine Parmigiana £9.40 v

Slow cooked Mediterranean vegetables, cooked in rich aromatic tomato sauce and grilled with Parmesan.

Old School all @ £8.80

Bangers & Mash with onion gravy
Spaghetti Bolognaise with Parmesan shaving
Grilled Gammon Ham served with egg & chips
Cod & Salmon Fishcake, tartare sauce

Side Orders

Greek Salad £3.00
Chilli Herbed Salad £2.80
Asparagus & Hollandaise £3.50
Beer Battered Onion Rings £2.50
Fat Chips / New Potatoes / Olive Oil Mash £2.70
Seasonal Vegetables £3.00

v = suitable for vegetarians not suitable for vegans, cheese may not be made with vegetable rennet.
Our dishes may contain nuts, or nut traces.
Please allow 25 minutes waiting time when only ordering a main course.