Main Menu

<download printable pdf menu>
Prices and dishes may vary from the below.

Chef’s Homemade Soup of the Day
served with crusty bread

Pork Spare Ribs
loin ribs in a sweet and tangy BBQ sauce

Chicken Liver Pate
toasted ciabatta with balsamic and red onion chutney

Goat’s Cheese Brushetta
rocket and a beetroot and apple chutney

Roasted Pigeon Breast
on a brioche crouton with redcurrant sauce

Mushroom Gratin
tallegio cheese, garlic ,cream and brandy, toasted bread-crumb topping

Prawn Cocktail
prawns, crispy salad, marie rose sauce

Crab Cakes
garlic mayo, grilled red pepper salad

Risotto of the Day
please see the blackboard for details

Parma Ham and Melon
torn buffalo mozzarella, balsamic dressing

Chicken & Mushroom Crepe
white wine, cream and parmesan

New Zealand Mussels
grilled with garlic butter and herb crust

cured meats, olives, vegetables and salad with crusty bread

Goats Cheese and Ricotta Cannelloni
with spinach tomato and parmesan

Chorizo and Prawns with Penne
spicy Spanish sausage with prawns and tomato finished with cream

Penne Pasta with Artichokes, Olives & Capers
spicy tomato and roasted pepper sauce

Chargrilled Chicken Breast, Cavolo Nero
with tagliatelle pasta, garlic, cream and pancetta

Crab with Chilli
with spaghetti, lemon, tomato and parsley

Pancetta and Mushroom Carbonara
spaghetti with garlic, cream, wine, egg and parmesan

Lasagne al Forno
beef ragu baked with béchamel and tomato

Smoked Salmon and Prawns
tagliatelle with dill, white wine and cream

Spaghetti topped with red wine, beef and herb ragu

Filled Pasta Of the Day
Please see the blackboard

tomato and mozzerella

Meat Feast
salami, chicken, pancetta, pepperoni and onion

House Special
mozzarella, sunblush tomato, rocket and sticky onions

mushroom, peppers, olives and onions

Hot & Spicy
pepperoni, salami, mixed peppers, jalapeno and onion


All our steaks are aged for a minimum of 21 days
All weights approximate and are uncooked

Rib Eye Steak (10 oz)

Sirloin Steak (10 oz)

Fillet Steak (8 oz)

Above are served with a choice of one of the following:
Salad garnish, peppercorn sauce or red wine sauce

Fillet Steak Gorgonzola
with gorgonzola cheese and red wine sauce

Fillet Steak Pacino
with spiced mixed peppers and red wine sauce

Chicken & Mushrooms
port wine and cream sauce

Duck with Blackberry Sauce
port wine and blackberry

Braised Lamb Shank with Garlic
white wine, rosemary and braising juices

Fish Of The Day
Please see the blackboard

Veal Escalope with Parma Ham and Taleggio
char grilled with ham and melted cheese

All served with sauté new potatoes and seasonal vegetables or thick cut chips and mushrooms


Garlic Bread
toasted ciabatta with garlic and parsley butter

with cheese

with pesto

Mixed tomato salad
vine, sunblush and cherry with balsamic onions and parme-san

Mixed Seasonal Salad

Green Salad
Mixed leaves

Gorgonzola, Rocket and Walnut Salad
house dressing

Thick Cut Chips

Saute New Potatoes
rosemary, olive oil and sea salt

Seasonal Vegetables

Marinated Dressed Olives

For our dessert menu please see the blackboards
All prices include VAT at the current rate.
Service not included. Gift vouchers available.

Available Monday to Thursday or for parties of 10 ore more upon special request.

< download as a printable pdf >

Midweek Menu

All prices include VAT at the current rate. Service not included.
2 Course from £14.50

Chefs homemade soup of the day
Chicken liver pate
Mushroom gratin- garlic mushrooms, toasted breadcrumb topping
Prawn cocktail
Parma ham and melon, buffalo mozzarella, balsamic dressing
Goats cheese bruschetta-beetroot & apple chutney
Risotto of the day
Garlic Bread With Or Without Cheese

Main course
Chargrilled chicken – port & mushroom sauce
Goats cheese & spinach cannelloni
Lasagne al Forno
Tagliatelle with smoked salmon, prawns, cream & dill
Sirloin/Ribeye steak with peppercorn sauce (£7 supplement)
Duck Breast With Blackberry Sauce(£4 supplement)
Fish of the day (£3 supplement)

Add a choice of dessert from the blackboard for only £4.00 Extra