Evening Menu
| STARTERS | |
| Provençal fish soup. cod, monkfish, salmon, crab & mussels, Gruyère croûton & rouille | 7.50 |
| Stir fry squid, chilli, spring onion, oyster sauce | 8.50 |
| Grilled Mediterranean prawns with garlic butter (in or out of the shell) | 8.50 |
| Tempura tiger prawns, luo han sauce | 8.50 |
| Ravioli of white crab, asparagus, tomato, olive oil and lemon dressing | 9.50 |
| Scotch king scallops, grilled on the shell, garlic parsley butter | 11.50 |
| Crispy aromatic duck, cucumber and spring onion salad, plum sauce | 7.50 |
| Risotto of slow roast vegetables, pine nuts, basil, olive oil dressing | 8.00 |
| Lobster & Tiger prawn cocktail | 11.50 |
| Cornish white crab & prawn avocado, tomato & cucumber salad | 9.00 |
| Devilled kidneys, grain mustard sauce, soldiers | 8.50 |
| Warm smoked bacon & leek tart, tomato dressing | 7.50 |
| Carpaccio of Scotch beef fillet, roquette, parmesan, light soy & Japanese horseradish | 9.50 |
| . | |
| FISH AND SHELLFISH | |
| Grilled monkfish and King scallops, Atlantic prawns and lemon butter sauce | 20.50 |
| Whole Cornish dover sole grilled or meunière (on or off the bone) | 26.50 |
| Whole lemon sole grilled, seafood butter (on or off the bone) | 19.50 |
| Grilled Guernsey skate, tomato, caper and lime dressing | 19.50 |
| Steamed fillet of wild sea bass, spring onion, ginger and light soya dressing | 25.50 |
| Scotch haddock fillet fried in beer batter, tartare sauce | 15.50 |
| Roast fillet of cod, sweet soy & caramelised spring onion glaze | 16.50 |
| Pan seared fillet of halibut, slow roast pepper sauce | 16.50 |
| Grilled seafood – scallop, cod, plaice, monkfish & salmon, lemon, basil & tomato dressing | 15.50 |
| King scallop & tiger prawn thermidor | 19.50 |
| Pan seared Scotch king scallops, ginger butter sauce | 19.50 |
| Jumbo split tiger prawns, shallots, garlic and a hint of red chilli | 25.00 |
| Whole lobster, parsley and garlic butter | 25.00 |
| Whole lobster thermidor | 25.00 |
| Whole lobster stir fry, spring onion, ginger & oyster sauce on bok choi | 25.00 |
| . | |
| MEAT | |
| Surf and Turf, Scotch fillet of beef, jumbo tiger prawn and Béarnaise | 25.00 |
| Rib-eye of beef, parmesan & roquette | 21.50 |
| 28 day matured Scotch fillet of beef, watercress and horseeradish. | 25.00 |
| Sea salt and garlic roast rump of lamb, rosemary and redcurrant. | 15.50 |
| Roast loin of pork, sage and onion stuffing, crackling. | 14.50 |
| . | |
| VEGETABLES AND SALAD | 3.50 |
| hand cut chips, creamed potatoes, buttered new potatoes, dauphinoise potatoes, caramelised fine beans, buttered spinach, creamed savoy cabbage and smoked bacon, cauliflower cheese, mixed or tomato and red onion salad. Some of our dishes whilst not containing nuts or nut oil, are produced in an environment where nuts and nut oil are present. | |
| . | |
| DESSERTS | |
| Plum Tart Tatin, Butterscotch, vanilla ice-cream | 6.50 |
| Crème Brulee, Strawberry Viennese | 6.50 |
| Date & ginger pudding, clotted cream | 6.50 |
| Warm chocolate,raisin & biscuit tart, raspberry sorbet | 6.50 |
| Eton Mess | 6.50 |
| White chocolate &blueberry cheesecake | 6.50 |
| Profiteroles, warm chocolate sauce | 6.50 |
| Steamed jam pudding & custard | 6.50 |
| Cheese | 8.50 |
| Chocolate Truffles | 2.50 |
|
Service charge is left to your discretion, except for parties of 8 and over, where a discretionary 10% will be added. | |
