Starters:

1. Caprese Salad – Fresh buffalo mozzarella, ripe tomatoes, and basil leaves, drizzled with extra virgin olive oil and balsamic glaze.

2. Moule Marinière – Fresh mussels cooked in a white wine, garlic, cream, and parsley sauce, served with crusty bread.

3. Stuffed Mussels – Mussels topped with a breadcrumb and herb mixture, baked until golden and crispy.

4. Stuffed Mushrooms – Large mushrooms filled with a garlic, herb, and breadcrumb mixture, baked to perfection.

5. Scallops with Black Pudding and Pea Purée – Pan-seared scallops paired with rich black pudding and a smooth pea purée.

6. Sourdough Fresh/Toasted with Selection of Toppings – A choice of freshly baked sourdough or toasted slices, topped with :mackerel pâté / sobrassada and honey.

7. Oysters (as available) – Served fresh on ice with lemon wedges, shallot vinaigrette, or Tabasco.

8. Baked Camembert with Crudités – Warm, gooey Camembert served with fresh vegetables and crusty bread for dipping.

9. Twice-Baked Cheese Soufflé – Light and airy cheese soufflé baked twice for extra decadence, served with a creamy sauce.

10. Caesar Salad - Crisp romaine lettuce tossed in a creamy Caesar dressing with grated Parmesan, crunchy croutons, and a hint of anchovy, topped with freshly cracked black pepper. Bacon / chicken can be added on request.

Mains:

1. Spinach and Mushroom Puff Pastry Plait – A savoury pastry filled with spinach, mushrooms, mustard, and cheese, served with a rich black garlic sauce.

2. Fabada – A hearty Spanish stew with chorizo, pancetta, morcilla, and creamy white beans, simmered with paprika and herbs.

3. Tartiflette – A comforting French dish of potatoes, Reblochon cheese, smoked pancetta, and garlic, served with pickled onions and cornichons.

4. Moroccan-Spiced Aubergine Parmigiana – Layers of roasted aubergine, spiced tomato sauce, and vegan cheese, baked to perfection.

5. Spaghetti alle Vongole – Classic Italian pasta with clams, white wine, garlic, and a hint of chilli, tossed with parsley.

6. Lamb Navarin – A slow-cooked French lamb and vegetable stew, with warming spice, garlic, rosemary and red wine, finished with lemons and fresh herbs.

7. Classic Fish Pie – A creamy blend of smoked haddock, cod, salmon, and boiled eggs in a dill and parsley sauce, topped with buttery mashed potatoes.

8. Steak – Your choice of cut (flat iron / rump / sirloin / rib eye cooked to order, served with sautéed onions, mushrooms, and a rich Café de Paris butter. Blue cheese or peppercorn sauce also an option.

9. Station Curry - Vegetable, lamb, chicken or prawn - marinated in masala spices and yoghurt, cooked with garlic, ginger and tomatoes to give a sumptuous gravy.

Sides

- Cauliflower Cheese – Traditional cauliflower baked in a creamy cheese, mustard, and nutmeg sauce.

- Potatoes – Choose from: Hassleback / Crunchy Roasted / Parmentier / Triple-cooked Chips (facility depended) / dauphinoise / Boiled with minted butter or garlic and olive oil

- Salads: / simple green salad / Tomato, Broccoli, and Feta Salad

- Oven roasted tomatoes, finished with aged balsamic vinegar

- Real Ale Pickled Carrots and Onions – Sweet and tangy vegetables pickled in a malt ale brine, with thyme and juniper.

- Steamed Green Vegetables – Fresh seasonal greens, lightly steamed for a crisp texture.

- Ratatouille – A vibrant Provençal dish of stewed courgette, aubergine, peppers, and tomatoes.

- Sourdough Flatbread – Soft, chewy flatbread perfect for pairing with mains or sides.

Desserts:

1. Crumble – A choice of: Rhubarb, pear, orange, and ginger/ spiced apple, with a cinnamon oat topping, Served with homemade custard, ice cream, or cream.

2. Chocolate Soufflé with Raspberry Sorbet – Light and airy chocolate soufflé paired with a tangy raspberry sorbet.

3. Pistachio, Cardamom, Orange, and Almond Cake – Moist and fragrant cake served with cream or yoghurt.

4, Toasted Hazelnut Meringue with Raspberry Cream – Crisp hazelnut meringue layered with raspberry cream and a tangy raspberry coulis.

5. Crêpes Suzette – Thin pancakes flambéed with orange and Cointreau, served with vanilla cream.