Spring 2008

Lunch Menu

Book your table on-line

Starters

Spinach & Ricotta Aubergine Roll, Grated Nutmeg, Tomato Coulis (V) £4.50
Liver Bacon & Onions, Sage, Madeira Sauce £5.50
Home-Cured Gradvalax, Toasted Sourdough £4.50
Homemade Tagliatelle, Rabbit Ragout, Sage Butter £5.50
Black Atlantic Prawns Brochette, Garlic & Chilli Sauce £5.75

Mains

Crispy Vegetable Tempura, Balsamic Glaze (V) £8.50
Gravy’s Traditional Fish Pie £9.00
Squid Ink Pasta, King Scallops in Bisque Sauce £11.00
Sea Bream Fillet, Curly Kale, Black Truffle Leeks £12.00
Roasted Duck Breast, Pak Choy, Pineapple Carpaccio, Plum Sauce £12.00
Half of Spring Chicken, Root Vegetable Stew, and Parsnip Crisps £10.95

Salads

Traditional Caesar Salad £4.50
Chicken Caesar Salad £6.50
Plum Tomato, Mozzarella & Avocado Salad (V) £5.00 / £7.00
Goat’s Cheese, Beetroot, Pomegranate, Pine-Nut, Gooseberry Salad (V) £6.50

Seafood

Freshly Shucked Oysters Shallot Vinaigrette (½ Dozen / Dozen) £8.00 / £16.00
New Zealand Green Lip Mussels in White Wine Sauce £6.00 / £12.00

Sides
(£3.00 each)

Chunky Chips with Aioli
Rosemary New Potatoes / Honey Roasted Parsnips
Steamed Broccoli with Sesame & Soy / French Beans & Carrots with Truffle Oil
Tomato Red Onion Salad in Balsamic Glaze

A Discretional 12.5% Service Charge Will Be Added to Your Bill. Thank You.