Dinner Party

Bottomless Prosecco

Bottomless Pink  Sparklng Wine

Bottomless Bellinis

Bottomless Rossinis

Bottomless Budweiser

Bottomless Mocktails

From Thursday – Friday 5pm – 7pm, Saturdays from 11am – 1pm and 4pm – 7pm

Moet & Chandon NV Glass – £6.50 Bottle £36.00

Moet & Chandon Imperial Rose NV Glass – £6.50 Bottle £36.00

Prosecco Doc, Frizzante Ca’bolani, Cervignano del fruili, Italy – Bottle £12.50 Magnum £25.00

Selected Cocktails – £5.50

Almond & hazelnut sour, porn star martini, espresso martini, mojito, margarita, caipirinha, long island ice tea, cosmopolitan, cocktail of the week (ask your server for this week’s special)

Double Spirit & Mixer – £5.50

Finlandia vodka, Bacardi carta blanca, Jack daniels, Bombay sapphire

Draft – curious brew – £4.00 Budweiser £3.50

Bottle – curious apple cider £3.50 Budweiser £3.00

Bottles of House Wine – £10.00

House White – Santo isidro de pegoes, peninsula de Setubal, Portugal

House Red – santo isidro de pegoes, peninsula de Setubal, Portugal

House Rose – stella Rosado, peninsula de Setubal, Portugal

Starters:

RARE DUCK BREAST SALAD GF, N
with toasted almond flakes, pomegranates and fig and
honey sauce

BEETROOT AND DILL GIN CURED SALMON GF*
with crème fraîche and crostini

SOUP OF THE DAY V, VE, GF*
with herb croutons

BURRATA BRUSCHETTA V, GF*
with vine cherry tomatoes, aubergine and basil

CAPONATA VEGETABLES V, VE
on toasted ciabatta with roquette

Mains:

230G 35 DAY DRY-AGED RIBEYE STEAK GF
served with fries £3.00 supplement
Add a sauce £1.00 – Béarnaise | Peppercorn | BBQ

PORK RIBS
glazed in jack daniels, star anise and BBQ sauce served with
fries and coleslaw

TUNA STEAK
with sweet potatoes, braised fennel and mango chilli salsa

TEQUILA LIME AND TERIYAKI CHICKEN
with pico de gallo and sweet potatoes

VEGAN SHEPHERD’S PIE V*, VE, GF*
Puy lentils, chickpeas, chestnut mushrooms, sweet potatoes,
carrots and onions topped with mashed potato
Melted cheddar cheese topping on request for vegetarians

Starters:

SALMON TARTARE N
with ponzu sauce with homemade bread sticks and chicory

BUTTERMILK FRIED CHICKEN
with house california style barbecue sauce

SOUP OF THE DAY V, VE, GF*
with herb croutons

BURRATA V, GF*
with heritage tomatoes, mix olive levain bread and basil oil

CAPONATA VEGETABLES V, VE
on toasted ciabatta with roquette

Mains:

230G 35 DAY DRY-AGED
RIBEYE STEAK GF, served with chips , £3.00 supplement

500G BONE IN
RIBEYE STEAK GF, served with chips, £12.00 supplement

CORNFED CHICKEN SUPREME GF, N
with red basil pesto and chicory lentil salad

LAMB RUMP GF*
with sweet potatoes, braised fennel and mango chilli salsa

COD FILLET GF
with garlic saffron new potatoes, samphire topped with lobster sauce

VEGAN SHEPHERD’S PIE VE, V*, GF*
with puy lentils, chickpeas, chestnut mushrooms, sweet potatoes, carrots
and onions topped with mashed potato
Melted cheddar cheese topping on request for vegetarians

BUDDHA BOWL VE, GF, N*
12 seasonal superfoods make up a large salad with a vegan
dressing – please ask your server for today’s ingredients