Ask your waiter/waitress for today’s choice of scrumptious soup. Served with home made ciabatta bread.

Fresh baby leaf, cucumber, tomato, red onion salad with feta cheese and olives drizzled with a Greek salad dressing.

Fresh baby leaf, cucumber, tomato and red onion salad dressed with a French vinaigrette.

Fresh mushrooms, crumbed in garlic seasoned breadcrumbs, deep-fried and accompanied with a homemade tartare sauce.

A brace of fresh sardine fillets, marinated in garlic, red onion and lime. Lightly pan-fried in extra virgin olive oil, topped with quenelles of parsley, sweet sun-dried cherry tomato butter served with a baby leaf salad.

Piquant prawns served on a creamy avocado paté with a hint of pepper and lime. Dressed in a Mary Rose dressing and garnished with mustard cress.

Tender peri peri chicken livers pan fried with onion, green pepper, garlic and a red kidney bean relish. Served with home made ciabatta bread. Be sure to tell your waiter/waitress whether you’d like it hot or not!

Lightly battered calamari rings, accompanied with a baby leaf salad dressed with a home made sweet chilli dressing.

Delicately pan-seared scallops served on a swirl of sweet corn pureé, topped with poached Quail eggs and a baby leaf salad

Tender chicken fillet stuffed with red pepper and onion, served with a creamy risotto and a blend of wild mushrooms.

Chicken quarter on the bone, flame grilled and basted with Peri Peri or Lemon Herb. Served with chips.

Salmon fillet dressed with cherry tomato and basil vinaigrette paired with a creamy cheese leek fondue and garlic thyme potato.

Seabream with sautéed potato croquettes and crispy bacon drizzled with a watercress and parsley pesto.

Basted with lemon butter and accompanied with garlic butter and green chilli pesto. Served with chips or Mediterranean rice.

Parsnip and sweet potato mash topped with a succulent ostrich steak bordered with caramelised apricots and cranberry sauce.

Vegetable Medley Trio, Side Salad, Chips