LUNCH MENU
SEPTEMBER 2011
Amuse-bouche – Smoked Pollock Croquette, Tartare Sauce and Spinach
3.00
Carrot and Fennel Soup with Carrot Chips, Crème Fraîche and Vanilla Oil
8.50
Wild Mushroom Risotto with Roasted Garlic and Blue Cheese
8.50/13.50
Cauliflower and Goats Curd Ravioli with House Smoked Bacon, Pea Shoots and Lemon Oil Cured Sea Trout Salad with Shredded Pak Choi, Baby Carrot, Peppers, Spinach, Radish and Sesame-soy Vinaigrette
13.50
7.50/12.50
Roast Chicken Supreme with Damson Demi-glace, Mash and Wilted Kale
13.50
Stuffed and Breaded Lamb Breast with a Confit Lamb Shoulder, Braised Berloti Beans and Mint Sauce
14.50
Roasted Vegetable Lasagna, Ricotta and Pesto Cream
13.00
Coley, Smoked Pollack and Brown Shrimp Cake with Poached Duck Egg, Miso Aioli and Salad
14.00
Basket of Homemade Focaccia with Organic Olive Oil French Fries Lemon Dressed Green Leaf Salad Mixed Leaf Salad with Crouton, Roast Peppers and Goats Cheese Rocket and Parmesan
Free Wireless h
3.60 3.60 3.00 4.60 4.10
tspot available
Sorry,
Sorry, but we cannot accept more than 4 credit cards per table.
Pleas
Please be aware that all foods may contain traces of nuts.
Pleas
Please note that our menu changes regularly.
An
An optional services charge of 12.5% will be added to your bill.
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