Starters:
Snails with garlic butter 5.00
Battered Calamari rings served with aioli 5.00
Shell on Tiger prawns in garlic and chilli 6.00
Main Courses:
Ribeye steak
Topped with lemon butter medallions, served with chips and peas 12.00
Lasagna
Served with salad and garlic toasted bread 10.00
Tagliatelle with ragu Bolognese 8.50
Roast Cod loin on bubble & squeak
With pancetta a white wine reduction and peas 11.00
Pork scalope Charcutiere
With white wine, mustard and gherkin sauce, served with potatoes and vegetables 10.00
