STARTERS

Soup of the day (ask your server for details) 5.50 Old house fish bon bons Mini fish cakes with chilli ketchup and wasabi. 6.95 Buffalo mozzarella and oven dried tomato presse with yellow pepper puree and young herbs. 6.95 Saffron Seared mackerel fillet, vegetables escabeche style, basil emulsion 7.95 Pan roasted bere island scallops, Jerusalem artichoke puree, pressed pork belly and quince jelly. 9.95 Salad of flaked duck leg, chicory, pear and pickled walnut with roast shallot vinaigrette. 7.95 Ogen melon carpaccio with watermelon sorbet, lemon balm and seasons fruits. 6.95 Baby gem caeser salad with crispy bacon, croutons and aged parmesan cheese. 6.95

MAIN COURSES

Seared 10 oz sirloin steak 22.95 Seared 10 oz fillet of beef 27.50 All steaks served with whiskey and peppercorn cream or roast garlic and herb butter. Slow braised daube of beef with whipped parsnips, natural aromatic jus 17.95 Pan flared sea bass fillet with fennel and orange salad, dressed French beans . 20.95 Rolled shoulder and seared rump of lamb with new seasons mushrooms, butter braised potato and carrot puree. 21.95 Roasted brill fillet with buttered leek, surf clams and clam vinaigrette. 19.95 Pan roasted free range chicken breast, basil gnocchi, and tomato jus. 18.95 fish and chips Beer battered cod with twice cooked chips, pea puree and tatare sauce. 15.95

MAIN COURSES

Seared 10 oz sirloin steak 22.95 Seared 10 oz fillet of beef 27.50 All steaks served with whiskey and peppercorn cream or roast garlic and herb butter. Slow braised daube of beef with whipped parsnips, natural aromatic jus 17.95 Pan flared sea bass fillet with fennel and orange salad, dressed French beans . 20.95 Rolled shoulder and seared rump of lamb with new seasons mushrooms, butter braised potato and carrot puree. 21.95 Roasted brill fillet with buttered leek, surf clams and clam vinaigrette. 19.95 Pan roasted free range chicken breast, basil gnocchi, and tomato jus. 18.95 fish and chips Beer battered cod with twice cooked chips, pea puree and tatare sauce. 15.95 Home made tortellini of pumpkin and girolle mushrooms with pistachio crumble and olive oil. 15.95 All main courses served with

vegetables and potatoes of the day.

SIDES
old house shoe string onions. Twice cooked chips. Whipped potatoes. Simple salad, French vinaigrette. 3.00

DESSERTS

Cappuccino crme brulee with tia maria and pistachio biscotti. 6.50

Valhrona chocolate fondant with double vanilla ice cream and seasonal berry salad. 6.50 Pear tart tatin with star anise salted caramel nut ice cream. 6.00 Tasting plate of home made sorbets and sherbets with fruit puree and crisp biscuits. 5.50

EARLY BIRD MENU

Starters
Baby gem caeser salad with crispy bacon, croutons and aged parmesan.z buffalo mozzarella and tomato presse with yellow pepper puree.

Terrine of ham hock with pea crme fraiche, mulled wine jelly and sour dough soup of The Evening

Main courses
Seared 8 oz sirloin steak with roast peppercorn cream (5 euro supplement) Pan roast breast of chicken with basil gnocchi and tomato jus Seared fillet of hake with fennel and orange salad and French beans Pasta of the evening all main courses served with vegetables and potatoes of the day

Desserts
Old house apple crumble with double vanilla ice cream. Glazed lemon tart with raspberry sorbet Selection of ice creams and fruit coulis 2 course 18.95 3 course 22.95