Starter

Home marinated Kalamata olives in thyme, lemon and olive oil with sourdough bread

Caramelised cauliflower soup with white truffle oil and toasted sourdough

Mains

Pear and shallot tarte tatin served with a Colston Basset stilton and walnut salad

Fillet of beer-battered wild haddock served with triple cooked chips, crushed minted peas and tartare sauce

Sides £5

Watercress and shallot salad

Char grilled hispi cabbage

Triple cooked chips

Parmesan and white truffle fries

Rosemary salted fries

Garlic buttered spinach

Desserts

Crème brulee with fresh raspberries and homemade shortbread

Affogato:

Single espresso over Madagascan vanilla ice cream served with amaretti biscuit