Our menus change daily to enable us to use the freshest and where possible locally sourced ingredients.
Below is a sample evening menu.
PICKY BITS
PARMESAN,TRUFFLE & CHIVE CRACKERS 5
LINDISFARNE OYSTERS 3.5 EACH
HARLEQUIN OLIVES 4.5
GARLIC & PARSLEY CIABATTA BREAD 4 / CHEESE 4.5
BAG OF ARTISAN BREAD, IRISH BUTTER 4.5
FRENCH PLATE- CRISPY BATTERED FROGS LEGS, GARLIC BUTTERED SNAILS, PORK RILLETTES 8
STARTERS
ASSIETTE OF CHARCUTERIE MEATS & FRENCH PATÉS, CORNICHONS, RED ONION CHUTNEY 12
SHETLAND MUSSELS – MARINIERE / PROVENCAL / COCONUT CURRIED 13.5
SEARED SCALLOPS, LEEKS, SEAFOOD BISQUE & ROUILLE 18
CREAMY BURRATA MOZZARELLA, PROSCIUTTO HAM, PEACH, ROCKET & ELDERFLOWER DRESSING 12
GRILLED BLACK PUDDING, APPLE PUREE, MUSTARD CIDER SAUCE & WATERCRESS 9
CRISPY CHILLI KING PRAWNS, CRUNCHY ASIAN SALAD & CASHEW NUTS 16 SMLL / 24 LARGE
CRAB LINGUINE PASTA WITH CHILLI, LEMON & PARSLEY 12 SML / 18 LARGE
MAINS
ROASTED BOWLAND LAMB, WATERCRESS, CRISP POTATOES, ROASTED GARLIC SAUCE 29
GRILLED BLACK BREAM FILLET, TIGER PRAWNS, LANGOUSTINE & LEMON VELOUTÉ 25
ROAST CARVER CREEDY DUCK BREAST & CONFIT LEG, BLACK CHERRY & PORT SAUCE 30
CHICKEN SCHNITZEL, MADRAS SPICED SLAW, COCONUT CURRY SAUCE, BOMBAY FRIES 21
ROASTED WHITBY COD, NEW SEASONS GIROLLES, TRUFFLE BUTTER SAUCE 23
PAN ROASTED FILLET STEAK ‘GARNI’, FRENCH FRIES, PEPPER SAUCE OR GARLIC BUTTER 42
TO SHARE – HERB ROASTED TENDER PORK SHOULDER, CREAMED POTATOES, GARLIC FRENCH BEANS,
DIANE SAUCE 40
FRENCH FRIES 5.50 PARMESAN TRUFFLED FRIES 6.25 CHIPS 5.50 MIXED LEAF SALAD 5
DESSERTS
CREME BRÛLÉE 9.5
STRAWBERRY ETON MESS 9.5
MOUSSE AU CHOCOLAT 9.5
FRENCH THIN APPLE TARTE, MISO BUTTERSCOTCH SAUCE, VANILLA ICE CREAM 9.5
HONEYCOMB ICE CREAM, FRESH HONEYCOMB, CHOCOLATE SAUCE & FUDGE 9.5
PROFITEROLES, VANILLA ICE CREAM, WARM CHOCOLATE SAUCE & CRUSHED NUT BRITTLE 9.5
LONGRIDGE ICE CREAMS & SORBETS- 2 POUND PER SCOOP
CHEESE PLATE- ÉPOISSE, RACHEL GOATS CHEESE, FOURME D’AMBERT & COMTÉ 14
SELECTION OF MACARONS- 1.6 EACH
PLEASE INFORM US OF ANY ALL ALLERGIES AND INTOLERANCES