Sunday Lunch Menu
| STARTERS | |
| Provençal fish soup. cod, monkfish, salmon, crab & mussels, Gruyère croûton & rouille | 7.50 |
| Scotch queen scallops, grilled on the shell, garlic parsley butter | 8.50 |
| Stir fry squid, chilli, spring onion, oyster sauce | 8.50 |
| Grilled Mediterranean prawns with garlic butter (in or out of the shell) | 8.50 |
| Ravioli of white crab, asparagus, tomato, olive oil and lemon dressing | 9.50 |
| Crispy aromatic duck, cucumber and spring onion salad, plum sauce | 8.50 |
| Grilled mussels in half shells with garlic butter crumb | 7.50 |
| Risotto of slow roast vegetables, pine nuts, basil, olive oil dressing | 8.00 |
| Warm goats cheese, Parma ham, fig & toasted pine nut salad, olive oil | 8.50 |
| Lobster & Tiger prawn cocktail | 11.50 |
| Sashimi, pink ginger, wasabi | 9.50 |
| Cornish white crab & prawn avocado, tomato & cucumber salad | 9.00 |
| Sweet Swedish herrings, cucumber & dill mayonnaise | 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 | 24.50 |
| Scotch haddock fillet fried in beer batter, tartare sauce | 15.50 |
| Roast fillet of cod, sweet soy & caramelised spring onion glaze | 16.50 |
| Pan fried plaice fillet, brown shrimp & parsley, nut brown butter | 15.50 |
| Pan seared fillet of halibut, slow roast pepper sauce | 19.50 |
| Seared tuna on pak choi, spicy lemon soy dressing | 18.50 |
| Scotch king scallops, pan seared, lime & coriander dressing | 19.50 |
| Jumbo split tiger prawns, shallots, garlic and a hint of red chilli | 25.00 |
| Whole lobster, served cold with mayonnaise | 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 | |
| Traditional roast beef with all the trimmings | 15.50 |
| Surf and Turf, Scotch fillet of beef, jumbo tiger prawn and Béarnaise | 25.00 |
| Rib-eye of beef, parmesan & roquette | 19.50 |
| 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 |
| Knicker Bocker Glory | 6.50 |
| Chocolate fondant | 6.50 |
| Lemon Cheesecake | 6.50 |
| Treacle Pudding & Custard | 6.50 |
| Profiteroles, warm chocolate sauce | 6.50 |
| Eton Mess | 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. | |