GARLIC CIABATTA BREAD STICKS V

BREAD AND OLIVES, V

with dipping oil and balsamic vinegar.

BREAD AND HOUMOUS, V

with dipping oil and balsamic vinegar.

TOMATO AND MOZZARELLA, V

drizzled with olive oil and balsamic vinegar.

CHICKEN, CHORIZO & PEPPER SKEWERS,

drizzled with a sweet chilli sauce.

CREAM-CHEESE-STUFFED PEPPERS,

crisply fried in a Cajun-style breadcrumb coating.

WASABI TEMPURA MIXED VEGETABLES,

with a sweet chilli sauce.

CRISPY FRIED POTATO WEDGES,

with sour cream and BBQ sauce dips

ADD BACON AND CHEDDAR

ADD BEEF CHILLI CON CARNE AND CHEDDAR

SOUTHERN-FRIED CHICKEN BREAST,

in a southern-fried-style coating, with BBQ sauce.

TEMPURA PRAWNS,

with sweet chilli sauce.

TODAY'S SOUP, V

with ciabatta strips.

NACHOS, V

with melted Cheddar, topped with spring onion, roquito pepper, jalapeños, salsa, sour cream and guacamole.

ADD BEEF CHILLI CON CARNE

THE MEZZE PLATTER:

Garlic ciabatta strips, with cream-cheese-stuffed peppers, char-grilled flatbread, houmous, nachos, guacamole, sour cream and salsa - all served with carrot and cucumber dipping crudités.

THE ULTIMATE PLATTER:

Southern-fried-style chicken breast pieces, wasabi tempura mixed vegetables, pork ribs, crispy potato wedges, toasted garlic ciabatta strips and beer-battered onion rings - served with a BBQ sauce, salsa and sour cream dips.

CRISPY DUCK PLATTER,

with pancakes, Peking-style plum sauce, cucumber and spring onion.

GOAT'S CHEESE AND ROASTED VEGETABLES, V

with melted Cheddar, red pepper tapenade.

CHAR-GRILLED CHICKEN AND MELTED MOZZARELLA,

with melted Cheddar, red pepper tapenade, tomatoe and grana padano cheese shavings.

SPICY CHORIZO AND ROQUITO PEPPER,

with melted Cheddar, red pepper tapenade, tomatoe and grana padano cheese shavings.

THE BLT SANDWICH:

Bacon, lettuce and tomato, served in ciabatta with mayonnaise, plus coleslaw on the side.

CROQUE MONSIEUR:

Our version of the French classic melted cheese, ham & mustard sandwich, served with coleslaw on the side.

GRILLED CHICKEN WRAP,

with mint, onion, a hint of chilli and a yoghurt dressing, served with coleslaw on the side.

BBQ CHICKEN, CHEDDAR & BACON SANDWICH,

served in ciabatta, with coleslaw on the side.

GRILLED RUMP STEAK SANDWICH,

with tomato fried onion and Dijon mustard mayonnaise, served in ciabatta, plus coleslaw on the side.

AROMATIC DUCK WRAP,

with Peking-style plum sauce cucumber and spring onion, with coleslaw on the side.

SOUTHERN-FRIED-STYLE CHICKEN WRAP,

with tomato salsa, sour cream, lettuce and coleslaw on the side.

THE FLT WRAP: V

Falafel, lettuce and tomato, with a yoghurt, cucumber & mint dressing, served with coleslaw on the side.

CHICKEN MILANESE:

Chicken breast in a grana padano cheese & herb breadcrumb coating, served with grilled corn-on-the-cob, coleslaw and chips.

CHICKEN TIKKA MAKHANI (MUCK-A-NEE):

Delicious chicken breast pieces in a creamy lentil, spinach & cashew nut curry sauce, served with a spicy cucumber, onion & mint relish, basmati rice and chapathi.

ITALIAN-STYLE CHICKEN,

grilled and served with pan-fried potato and vegetables, spinach and a creamy white wine & garlic sauce.

CHICKEN SOUVLAKI:

Greek-style chicken, red onion & red pepper skewers, with houmous, tzatziki and flat bread to wrap.

CHANNA DAAL: V

Chick pea, aubergine and spinach, in a mildly spiced curry sauce, served with a spicy cucumber, onion & mint relish, basmati rice and chapathi.

MUSHROOM RISOTTO, V

with a hint of garlic and white wine, served with toasted garlic ciabatta bread strips.

BUTTERNUT SQUASH, SPINACH & GOAT'S CHEESE LASAGNE, V

served with toasted garlic ciabatta bread strips

TAGLIATELLE PRIMAVERA, V

with spinach, asparagus, peas and broad beans, in a delicious four-cheese sauce, served with toasted garlic ciabatta bread strips.

PENNE ARRABBIATA: V

Penne pasta with spicy tomato sauce and spinach, served with toasted garlic ciabatta bread strips.

BEEF CHILLI CON CARNE,

with rice, sour cream and nachos

STEAK & MUSHROOM PIE,

in a rich gravy, topped with puff pastry and served with garden peas and chips or buttery mash.

LINCOLNSHIRE PORK SAUSAGES,

served with a rich red wine gravy, red onion chutney and buttery mash.

GAMMON AND EGGS,

served with chips and seasonal salad leaves.

ADD PINEAPPLE

COTTAGE PIE:

Minced beef with carrots, leeks, onion and red wine, topped with a cheesy mash and served with garden peas and ciabatta.

8OZ GRILLED RUMP STEAK,

served with chips, onion rings and grilled tomato.

ADD PEPPERCORN SAUCE

ADD GARLIC BUTTER

HAND-BATTERED FILLET OF FISH,

served with chips, minted mushy peas and tartare sauce.

BRITISH WHOLETAIL SCAMPI,

served with chips and tartare sauce.

SMOKED HADDOCK, SALMON & KING PRAWN PIE,

with a cream & leek sauce, topped with buttery mash and Cheddar and served with garden peas and ciabatta.

GRILLED SALMON, WITH LEMON & BLACK PEPPER BUTTER,

served with seasonal potatoes and garden peas.

CLASSIC BEEF BURGER

BACON & CHEDDAR BURGER

MEXICAN BURGER,

with beef chilli con carne, melted Cheddar, guacamole and sour cream.

ULTIMATE BEEF BURGER

with mushroom, Cheddar, bacon, beer-battered onion rings and a BBQ sauce.

ADD AN EXTRA BEEF BURGER

GRILLED CHICKEN FILLET BURGER

REGGAE REGGAE CHICKEN BURGER,

with pineapple, red pepper and sour cream.

FALAFEL BURGER, V

with guacamole, tzatziki and sweet chilli sauce.

CHICKEN & MUSHROOM RISOTTO,

with a hint of white wine.

BAKED LINGUINI CARBONARA,

with a creamy cheese & bacon sauce.

TAGLIATELLE PRIMAVERA, V

with spinach, asparagus, peas and broad beans, in a delicious four-cheese sauce, served with toasted garlic ciabatta bread strips.

WITH A GRILLED CHICKEN FILLET

WITH A GRILLED SALMON FILLET

PENNE ARRABBIATA:

Penne pasta, with spinach and a spicy tomato sauce.

WITH A GRILLED CHICKEN FILLET

WITH A GRILLED SALMON FILLET

BUTTERNUT SQUASH, SPINACH & GOAT'S CHEESE LASAGNE, V

SMOKED HADDOCK FISHCAKES,

served on frserved on a dressed mixed salad, with a crème fraîche & spring onion dip on the side. mixed salad, with a crème fraîche & spring onion dip on the side.

SUMMER SALAD:

Spicy harissa-marinated roast sweet potato wedges, on mixed leaves, with chickpea couscous and a tomato & mint dressing.

CHAR-GRILLED CHICKEN CAESAR

salad, with crispy croûtons, a Caesar dressing and grana padano cheese shavings.

GRILLED SALMON,

served on a dressed mixed salad, with a crème fraîche & spring onion dip on the side.

MOROCCAN CHICKEN:

Spicy harissa-marinated grilled chicken breast and roast sweet potato wedges, on mixed leaves, with chickpea couscous and a tomato & mint dressing.

LARGE CHIPS

with garlic mayo.

BUTTERY MASH

TOASTED GARLIC CIABATTA STRIPS

BEER-BATTERED ONION RINGS

MIXED SIDE SALAD,

dressed in a low-fat French dressing.

COLESLAW

MINI CORN-ON-THE-COB,

with melted butter.

SEASONAL POTATOES

DIPS

TOAST,

served with butter and marmalade or strawberry jam.

SAUSAGE SANDWICH,

served with tea or coffee.

BACON SANDWICH,

served with tea or coffee.

ADD A FRIED EGG TO YOUR SAUSAGE OR BACON SANDWICH

FULL ENGLISH:

Sausage, bacon, roasted vine tomatoes, baked beans and mushroom, with two eggs, served with toast and tea or coffee.

VEGETARIAN FULL ENGLISH: V

Grilled tomato, mushroom, baked beans, oven-baked potato wedges and two eggs, served with toast and tea or coffee.

CAKES,

in a variety of flavours, served with tea or coffee. AVAILABLE ALL DAY

LEMON TART, V

served with vanilla ice cream.

TIRAMISU

the classic Italian pick-me-up.

BAKED VANILLA CHEESECAKE,

with red berries.

STICKY TOFFEE PUDDING, V

served with hot custard or vanilla ice cream.

HOT CHOCOLATE-PUDDLE SPONGE PUDDING, V

with chocolate sauce, served with hot custard or vanilla ice cream.

CARAMEL APPLE CRUMBLE PIE,

served with hot custard or vanilla ice cream.

CHOCOLATE OR VANILLA ICE CREAM V

ESPRESSO:

Small, dark, intense shot of black coffee, served with a golden crema.

AMERICANO:

long, black coffee, made with hot water added to espresso.

LATTE:

Espresso, with steamed milk.

CAPPUCCINO:

Espresso, topped with hot milk and froth.

ADD AN EXTRA SHOT OF ESPRESSO TO ANY COFFEE

MOCHA:

Combination of strong espresso and creamy hot chocolate.

HOT CHOCOLATE:

Made with frothy milk.

ADD CREAM AND MARSHMALLOWS

EVERYDAY TEA:

Bright and full of flavour - perfect to refresh and invigorate throughout the day.

EARL GREY:

A light tea, pale gold in colour, with the delicate flavour of bergamot citrus fruit.

GREEN & CRANBERRY TEA:

A refreshing and sweet green tea, with a hint of cranberry.

PEPPERMINT INFUSION:

A refreshing infusion, with a crisp, clean taste.

BLACKCURRANT, GINSENG AND VANILLA TEA:

A reviving infusion, with a lively taste which can really give you a boost.