THIS MENU WAS UPDATED ON 1ST DEC 2006

Bread Box, Pain de Campagne, Flatbread and Mini Baguette £1.90

Queen Green Olives £ 2.50

Starters

Ribbolita – Italian Vegetable Soup with Borletti Beans £ 5.50

Mozzarella di Buffalo, Tomato Bruschetta with Basil Oil £ 6.50

Goosenargh Smoked Chicken Caesar Salad £ 6.50

Warm Salad Grilled Vegetables and Goats Cheese £ 6.50

Norfolk Crab on Toast with Apple and Coriander Salad £ 7.50

Tuna Carpaccio, Caper and Raisin Dressing £ 7.50

Classic Greek Salad, Cucumber, Tomato, Green Peppers, Barrel pressed Feta

With Oregano Dressing, Hummus and Flat Bread £ 6.50

Autumn Salad, Mixed Beetroot, Goats Cheese, Bramley Apple, Artichokes and Hazelnuts with Sweet Mustard Dressing £ 6.50

Mains

Wild Mushroom Risotto £11.50

Homemade Fish Cakes with Spinach and Chunky Tomato Sauce £12.50

New England Clam Chowder £13.50

Cod Wrapped in Pancetta with Creamy White Beans and Buttered Leeks. £14.50

Wood Roasted Seabass with Salsa Verdi £13.50

Breast of Corn fed Chicken with a Pumpkin, Ham & Sage Stew £13.50

32 Day Air Hung Rib Eye with Dauphinoise Potatoes & Slow Roasted Tomato £15.50

Mash Beef Burger with Red Pepper and Coriander Relish and Fries £12.50

Elwy Valley Lamb Shank, Braised Red Cabbage with Apple and Balsamic £12.50

Pizza

The Mozzarella Pizza, Tomato and Oregano Base, Tomato, Buffalo Mozzarella and Fresh Basil £ 9.50

With Proscuitto di Parma Pizza £11.00

The Fuego Volcano, Spicy Tomato Base, Smoked Chicken, Chillies, Chorizo, Smoked Mozzarella and Roquette £9.50

The Duck Pizza, Plum Sauce, Asian Spiced Duck, Cucumber, Bok Choi, Spring Onion and Mozzarella £9.50

The Mushroom Pizza, Tomato and Oregano Base, Wild Mixed Mushrooms and Tallegio £9.00

Sides £3.50

Dauphinoise Potatoes Mash Champ Fries Mix Leaf & Herb Salad

Carrot & Swede Mash Green Beans Red Cabbage Tomato & Basil Salad

Head Chef: Simon Wadham A discretionary gratuity of 12.5% will be added to your bill

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Three Course Menu – £24 per person

Goosenargh Smoked Chicken Caesar with soft boiled Egg and aged Parmesan

Mozzarella di Buffalo with Tomato and Basil Bruschetta, Basil Oil

Autumn Salad, Mixed Beetroot, Goats Cheese, Bramley Apple, Artichokes and Hazelnuts with Sweet Mustard Dressing

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Wild Mushroom Risotto (V)

Cod Wrapped in Pancetta with Creamy White Beans and Buttered Leeks

Breast of Corn Fed Chicken, with Pumpkin, Ham and Sage Stew

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Yoghurt and Fresh Fruit Salad with Raspberry Compote

Wood Roast Plums, with Cornish Cream

Apple Crumble with Crème Anglaise