Today's Menu
Please see below for our current menu. Please note, due to the changing nature of our produce, certain items may not be available at all times.
| Starters | |
|---|---|
| Green Salad | 4.00 |
| Grilled Sardines, Parsley and Lemon | 6.20 |
| Beetroot, Sorrel and Goat's Curd V | 5.80 |
| Kale and Potato Soup | 5.20 |
| Braised Cuttlefish, Red Onion and Aioli | 6.80 |
| Chicory, Pear and Cashel Blue V | 5.50 |
| Cold Roast Duck Breast and Pickled Endive | 6.80 |
| Grilled Ox Heart, Watercress and Pickled Walnut | 6.20 |
| Potted Crab | 7.50 |
| Mains | |
| Calf's Liver, Mash, Sage and Onion | 14.00 |
| Lemon Sole, Jerusalem Artichoke and Roast Shallots | 14.00 |
| Onglet, Chips and Aioli | 14.00 |
| Red Leg Partridge, Lentils and Field Mushrooms | 14.00 |
| Whole Grilled Mackerel, Radishes, Cucumber and Sea Dulse | 12.00 |
| Spinach, Squash and Chestnuts V | 10.00 |
| Whole Line Caught Seabass and Fennel Salad (For Three) | 42.00 |
| Braised Lamb Neck and Carrots (For Three/Four) | 48.00 |
| Puddings | |
| Apple Crumble and Cinnamon Ice Cream | 5.50 |
| Brown Bread Ice Cream and Almond Biscuits | 5.50 |
| Buttermilk Pudding and Poached Pear | 5.50 |
| Hot Chocolate Pudding and Vanilla Ice Cream | 5.50 |
| Rhubarb Sorbet | 5.50 |
| Rice Pudding and Cranberry Jam | 5.50 |
| Sticky Date Pudding | 5.50 |
| Criffel; Cornish Yarg; Stilton: Each | 5.50 |
| Cheese Selection | 10.00 |