Please note: our Chef’s Specials reflect ingredients that are seasonally available, and therefore they change regularly. Please check our in house specials board or contact us to find out what is currently available.
Seared Oban Scallops with Cauliflower puree, Beetroot puree, Burnt Cucumber, Thyme Polenta, Pink Grapefruit, Black Pudding and Truffle Oil.
KING PRAWN & SALMON LINGUINE
Served in a Creamy Langoustine Bisque sauce topped with wild Rocket, Garlic Bread and Fresh Parmesan
GIANT KING PRAWNS
Giant King Prawns (Shell on) Grilled in Garlic and Lemon Butter, served with Fries and Aioli.
Whole Grilled Plaice, New Season Potatoes, Tender stem Broccoli served with a Caper and Lemon Butter
GRESSINGHAM DUCK BREAST
Pan roasted duck breast on a stir fry off peppers, beansprouts, Pak Choi & cashew nuts in a hoi sin sauce & steamed jasmine Rice
Roast Loin of Hake on a Chorizo, Pancetta, Tomato and Garlic Sauce served with Tender stem Broccoli Tempura