STARTERS

Pheasant Liver Pate £4.75
Served with melba toast & salad garnish.

Carrot & Corriander Soup (ve/wg) £3.95

Breaded Somerset Brie (v) £4.75
Deep fried with fresh herbs and breadcrumbs on a sweet chilli coulis.

Salmon Fillet Rolls (wg) £5.75
In a champagne and raspberry marinade served on a bed of roquette and shredded fennel.

MAIN COURSES

Scottish Sirloin Steak (wg) £13.75
Griddled 12oz prime steak with hot horseraddish sauce, chive mash, IOW vine tomatoes and sautéd mushrooms.

Whole Local Plaice (wg) £11.95
Oven baked and served with minted new potatoes, griddled peppers and fennel.

Roast Duck Salad (wg) £10.95
Sliced free-range IOW duck breast with a mango and black grape dressing on a bed of fresh leaf salad.

Vegetable Tagine (ve) £8.75
On a bed of garlic & tarragon couscous with a casserole of Moroccan style vegetables and cinnamon spices.

Toad in the Hole £8.95
Best pork sausages on mustard mash with a large Yorkshire pudding, seasonal vegetables and onion gravy.

Spicy Bean Pot (wg/ve) £8.35
A medley of beans with ginger, tomato, onion & fennel seeds on a bed of garlic & tarragon couscous.

DESSERTS

Apple & Forest Fruit Crumble served with custard or cream £4.50

Tarte Tartin served with custard, cream or ice cream £4.50

Sticky Toffee Pudding served with cream or ice cream £4.50

Oriental Ginger & Honey Ice Cream with a whole fruit couli £3.75

Cheese Board £4.50

wg = wheat & gluten free            v = vegetarian            ve = vegan

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