A La Carte
FOR THE TABLE
Baked rustic breads with roast garlic. £2.95
Marinated whole green and black olives. £3.50
In-house smoked salmon
with tastings of beetroot, horseradish and coriander.
Classical Moules marinière
Soup of the moment
Slow roast belly of free range pork,
with a sticky chilli & honey glaze and toasted sesame.
Classical chicken liver parfait,
smoked butter, toast, red onion jam and coriander salad.
Seared sashimi tuna
with black sesame, wasabi mayonnaise, pickled cucumber, pink ginger and soy dressing.
Pan seared devilled kidneys,
rocket, soft boiled egg and smoked paprika.
Croquette of celery and potato
with Waldorf salad, grapes, white truffle oil and a petit herb salad. (V)
Fresh rock oysters with traditional accompaniments.
Half dozen £12.00
(We advise a restrain on spirit consumption with oysters)
FROM THE GRILL
All our beef is dry aged for a minimum of 31 days
Our breeds for winter are ABERDEEN ANGUS, SHORTHORN, WHITE PARK, AND
OUR RARE BREED, DEXTER.
6oz White Park Fillet
8oz Aberdeen Angus Sirloin
10oz White Park Ribeye
16oz Shorthorn T-Bone
Mushroom & Garlic sauce.
Blue cheese & Port.
Anderson’s Surf & Turf
Sirloin steak, roast Monkfish wrapped in pancetta, garlic king prawn and poached scallop in garlic butter.
6oz £20.95 / 8oz £25.95
Andersons Fish Board for Two
Oven roast 20oz fillet of Stone Bass, with a Lime, Cumin and Coriander butter.
OTHER MAIN COURSES
Roast Rump of Lamb
with “peas and carrots” red wine sauce, pea shoot salad.
Oven roast chicken breast
with classical piperade, soft herbs and olive oil.
Oven roast Sea Trout
with sauté Wild mushrooms, scallions, basil and cream.
Butternut squash and sage gnocchi
with Parmesan, pine nuts. (V)
Our main courses are all served with seasonal mixed vegetables and a choice of potatoes of the day or homemade chips.
Sautéed button mushrooms – Homemade onion rings – Buttered spinach – Mixed house salad.
All sweets are priced at £6.95 each
Pear Tarte Tatin
Poppy seed ice cream, red wine syrup and Pear tuile.
“Please allow 15 to 20 minute cooking time.”
White chocolate cheesecake deconstruction, blackberries and Pistachio.
Coffee foam, maple syrup ice cream, glazed banana.
Honey oat tuile, macerated raspberry, whisky gel, fresh cream, toasted oats and textures of raspberry.
Peanut Butter Parfait
Crunchy peanut, lavender meringue, berry puree.
Properly Matured Cheese
A selection of British and French cheeses.