| SAMPLE SPRING MENU | |
Starters |
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| Brocolli & potato soup (v) | £7 |
| Cornish crab on toast | £12 |
| Salt cod, asparagus & cherry tomatoes | £8 |
| Smoked haddock carpaccio | £8 |
| Chicken liver pate | £8 |
| Steak tartare | £10 |
| Green beans, hazelnuts & stilton (v) | £7 |
| Buffalo mozzarella & marinated peppers (v) | £8 |
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| Lemon sole, mussels & wild garlic butter | £18 |
| Organic salmon, courgette chips & aioli | £17 |
| Sea bream, sprouting brocolli & olives | £17 |
| 1/2 duck, creamed chard & red wine | £17 |
| Veal, artichokes, peas & prosciutto | £18 |
| Rib eye, beetroots & horseradish | £19 |
| Spring lamb, potato, fennel & green sauce | £18 |
| Mushrooms, ricotta & spinach stuffed pasta (v) | £12 |
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For Two |
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| Castlemead chicken, leeks, bacon & mashed potato | £32 |
| T-bone, chips & bearnaise | £42 |
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Sides all at £3.50 |
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Chips |
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| A discretionary service charge of 12.5% will be added to your bill | |
