LUNCH MENU

MONDAY TO FRIDAY 12-3PM, SATURDAY 12.30-4PM

Starters

  • Half pint o’ prawns with lemon mayonnaise £6
  • Pint o' prawns £9.50
  • Gazpacho with sweet pepper and basil oil £6.50
  • Poached egg, asparagus and new potato salad, grain mustard hollandaise £7
  • (£7.50 with crispy bacon)
  • Half kilo pot of Scottish mussels, white wine, shallots and parsley £7.50
  • Crayfish and avocado salad, radicchio, cherry tomatoes, toasted flaked almonds, basil pesto dressing £7.50
  • Devilled chicken liver, fried duck egg, toasted brioche £7.50
  • Terrine of Scottish home cured salmon and watercress mousse, horseradish chantilly, buckwheat cakes £8

Eggs/Brunch

  • Omelette of the day (see blackboard) £6.50
  • Eggs Benedict/Royale/Florentine £7.50

  • Mains

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  • Warm Swiss chard, sweet red pepper and mascarpone tart, mixed leaf salad, hollandaise £7
  • Caesar salad with parmesan, herb croutons and anchovy dressing £7
  • Aubergine, ricotta and parsley cannelloni, pea cream £8.50
  • Empress steak sandwich with Cheddar, fried egg, chips and salad £9.50
  • 100% Aberdeen Angus cheeseburger with Applewood Smoked Cheddar
  • and French fries £9.95
  • Pan seared sea trout, samphire, mashed potato, chive beurre blanc £14.50
  • Pot roast Middle White pork rib with buttered leeks, Bramley apple stuffed with whiskey prunes and sage cream £15

From The Rotisserie (saturday and Sunday only)

  • Whole roasted free range Cumbrian chicken, aioli, watercress and hand cut chips
  • (for 2 to share) £25

All our fish is handpicked at billingsgate market in the mornings by Tom Martin (proprietor).

Sides (all £3.75)

  • Deep fried courgettes
  • Broccoli
  • Sautéed new potatoes with parsley
  • Hand cut chips and gravy
  • Wild rocket, tomato and shallot salad, balsamic vinaigrette

Puddings (all £5) and Cheese (£8)

  • British strawberry and chocolate mousse
  • Banoffee pie, pecan ice cream
  • Crème brulée
  • Raspberry, strawberry and melon pavlova
  • Caramelised gooseberry and frangipane crumble tart with custard
  • Selection of homemade ice creams and sorbets

 

  • Selection of British and French cheeses, oatcakes and chutney.

This month’s cheese selection is:

  • Spenwood, Berkshire (firm, unpasteurised, ewe’s milk)
  • Shropshire Blue, Shropshire (blue, pasteurised, cow’s milk)
  • Murol, France (semi-firm, pasteurised, cow’s milk)
  • Saint Nectaire, France (semi-firm, pressed, unpasteurised, cow’s milk)
  • Tymsboro, Somerset (creamy, unpasteurised, goat’s milk)