Menu by head chef Gary Rush
Main Courses

8oz 28 DAY MATURE SIRLOIN STEAK (£3.95 Extra)

8oz 28 DAY MATURE FILLET STEAK (£6.95 Extra)
Served with rockette and Parmesan salad & peppercorn sauce.

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SLOWLY BRAISED LAMB SHANK - (£1.95 Extra)
With buttered mash & a red wine and Rosemary sauce.

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SALMON TERIYAKI
Sat on tossed egg noodles with eastern vegetables

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SWEET POTATO & BUTTERNUT SQUASH THAI GREEN CURRY
Add chicken £2.95
Add king prawns. £3.95
Add both. £4.95

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ANDALUSIAN SUPREME OF CHICKEN
With chorizo, mixed peppers olives, in a vine tomato and herb sauce

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GRILLED SEABASS FILLETS
With chive and prawn mash and a tarragon sauce

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CHINESE STYLE CRISPY BELLY PORK
With steamed pak choi and a soy honey and Ginger dressing

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KING PRAWN LINGUINE. (£2.95 Extra)
tossed in garlic and chilli butter sauce with a rockette and Parmesan salad

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GOATS CHEESE & RATATOUILLE FILO PARCEL
With a provencial sauce & roasted new potatoes

 

A selection of Seasonal Vegetables, Dauphinoise potatoes and new potatoes (for two £1.50 extra)