Salads
Mixed Greens
A blend of baby lettuce hearts with grape tomatoes, fennel, cucumber, red onion and sunflower seeds tossed in a cucumber-basil vinaigrette
9.5
Caesar
Romaine lettuce, creamy Caesar dressing and smoked bacon.
Add: Chicken +6 • Trout +8 • Jerk Beef Skewer+4.3
10.5
Curried Chicken Pear & Pistachio
Curried chicken & pistachios over a romaine, pear and vegetable salad tossed in a pomegranate & yogurt vinaigrette. Topped with pomegranate seeds.
16
Warm Duck Confit
Whole duck leg confit on mixed greens with sautéed mushrooms, toasted walnuts, stilton cheese and an orange marmalade & cranberry vinaigrette.
17.5
Appetizers
Smoked Mushroom Dip
In house smoked mushroom medley puréed with our secret ingredients and served bubbling hot with gluten free crackers.
12.7
Salmon Wrapped Scallops
Sea scallops wrapped in house smoked salmon, drizzled with grapefruit & rice wine syrup and togarashi aioli.
14.7
Mussels
Your choice of mussels steamed with leeks & gluten-free lager beer OR baked with a roasted garlic, parmesan & white wine cream sauce.
13.7
Confit'd Duck Wings
Duck wings tossed in a marmite barbeque sauce and topped with carrot & cilantro crudité.
13
Jerk Beef Skewers
Three skewers of tender ribeye marinated in house made jerk sauce. Served on a bed of pineapple and cucumber salsa.
14.3
Entrées
Ploughman's Plate
English cheeses, gluten free crackers, paté, smoked salmon, duck breast bacon, branston pickle, pickled quail eggs and vegetables.
22
Corned Beef & Cabbage
House cured and smoked corned beef with pan juices on chive-potato puree with cider braised red cabbage.
Lunch 18.5 • Dinner 25
Glazed Rainbow Trout (dinner only)
Pan seared rainbow trout with an orange-maple glaze on pumpkin spiced fried rice with butternut squash .
Dinner 26.5
Eggplant 'Moussaka'
Deconstructed moussaka with whole roasted eggplant, coconut béchamel, spiced walnut confit, olive oil poached tomato sauce, pumpkin seed hummus & potato rosti.
Lunch 17 • Dinner 24
Centre Cut Ribeye
Ribeye steak pan seared to your preferred doneness, served on chive-mashed potatoes and topped with a wild mushroom & roasted garlic white wine-butter sauce.
Dinner 35