Starters

Pan fried piquante chorizos flambéed with sherry. £6.50

Pan fried tiger prawns in white wine, garlic, lemon, butter and paprika. £7.50

Seared local Scallops with Spanish black pudding, mixed leaves and sweet balsamic. £7.50

Crab and avocado cocktail with a saffron aioli. £5.90

A selection of seafood in a rich fish cream sauce in fresh tangliatelli pasta. £6.50

Pan fried baby squid in lemon, olive oil, garlic, butter, mixed herbs and white wine. £6.50

Black olive, feta and sweet and sour sun dried pepper salad with a chardonnay vinaigrette. £5.50

A selection of Spanish charcuterie with pickled chilies and caper berries. £6.50

Main

Corn fed free-range chicken supreme stuffed with Sobrasada on a bed of, chilli and chorizo Parmentier potatoes and garlic and saffron chickpeas. £12.50

Fillet of 28 day hung Scottish beef with fresh sautéed wild mushrooms crispy french-fries and mixed leaves dressed with a twelve year old balsamic. £15.95

Fillet of salmon on parsley mash with wilted spinach and tarragon hollandaise. £12.50

Pan fried fillet of wild seabass, ortiz anchovies, capers and black olives in beure noissette, french fries and green beans. £13.50

Roast guinea fowl with seared fois gras on truffle Mash with wild mushrooms and marsalla jus. £13.50

Cassoulet of confit goose, pork belly, Toulouse sausage and white beans. £13.50

Fresh mixed mushrooms in cream sauce on Taggliatelli pasta with deep fried crispy spinach parmesan shavings and truffle oil. £12.50

Desserts

Creme Brulee. £4.95

Banana and sesame flambé. £4.95

Lemon & lime posset. £4.95

Brownie caramel sauce and home made ice cream. £4.95

A selection of home made ice creams. £4.95

Cheese board. £4.95