WHILE YOU WAIT MARINATED OLIVES (IQ) 3 HOMEMADE BREAD LOAF () 6.5 wth house dips coo & THE LEO 7 chicken lag eroquettos with baked 1999 &trfie ail 2 Rock Ovstens @) 7 natural oyster with shallot vinaigrette ‘charred with spinach, bacon ‘spicy hollandaise STARTERS SmoKED Searooo CHownen (oh 8 wth teacla brown bread Brick Prawns 9.5 prawns wrapped in basi & brick pasty ‘th chil mayo ‘wth salmon silat, fennel & orange salad, Dini, horseradish & crdme fsche dressing Spicy PRawn PIL PHL (g)42 with ouddough bread ciassic Steanes Mussets 10 ina white wine & cream saves BAceD Goats CHEESE CROSTINI (9.5 ‘th apple, caramelized onion, rocket ‘bolawnic dressing, PEAR & SALTED ALMOND SALAD 6) 8.5 aslted slmoncs, pomegranste, pest, gelled ‘eparagus, blue cheese & aw honey rapeseed dressing AUBERGINE PARMIOIANA.(Y(@) 8 ‘th Toonebrdge mozzorela tomato Sauce & basil peste Folk Gnas Paaeait (Q) 1.5 ‘nth grape & apple chutney, brioche navete Spicy CiieKen Wines (Of with blue chesse dip Fier SreAK TARTARE (g) 42 Poached Free-range egg yolk wth potato and horseradish sauce WE ARE OBSESSED WITH FOOD With aur own erganie vegetable garden to sourcing ancl diy ageing the fest we ate dedicated to poparing and seving food we ere proud of By hand making our breads ond culturing fur own butter we ar leo working herd toenaure that ourfoodia es healthy exit ledalicous, 4 PREMIUM av AGED STEAK. bout bee, so dry age all our steak ‘is inchouee with Himalayan ea. This process takes 2135 days, resulting in the best tasting steak we fan produce for our customers. All four meats ere TOD% leh & sourced ‘fom local supa {Al stoaks are sorved with siny es, ‘creamy mash or green laf salad & "choice of sauce or butter. FLAT IRON & GARLIC PRAWNS 22 Rip Eve 2806 26 SIRLOIN 2500 28 / 3306 33, Fitcet 2260 20 / 3306 38 T-Bone 5006 95 CHATEAUBRIAND, 22 P/e MIN 2 PEOPLE Pepper, Bone marron jus Conwsrone’s Treacle & Blue Cheese Charcoal & Rosemary Cals de Pais Garie Crosier blue chease 2 4 Sautéed gare prawns. 6 SIDES Catamy HASH porATO (GQ) 3.5 Connstone Faies (a) 2.5 weer poraTo Fries with JALAPERO MAYO. BIG) 8 GRILLED ASPARAGUS & TENDER STEM broccour winm HOLLANOAISE WG) 5 ROCKET & PARMESAN SALAD WiTH White Thurrte DRessine (vl (a) 4 MAINS, ‘wal Sr¥Le YeLLow CURRY G@) with coconut ice Vegeteble 16, Chicken 18 or Seafood 19 Connstore acco weer BuRocR 18 ina brioche bun with Jack Mac's ice moked bacon, apple wood cheese, Conlon rings, Comstore fies & chorizo mayo with ttragon & walle ROAST CHICKEN BREAST (g) 20 conf eg eaquetes, fondant potato, based leek, baby earots& pan jus ROAST RED PEpPen aisorro (ig) 17 with a pepper, heirloom tomato & shaved fennel selec & goats cheese curd Crise puck conrit Lee G20 horize baby potatoes, braised pak eho, caramelizac red onion & hoisin jus CATCH OF THE DAY ‘TRADITIONAL StArOOD Bounasaisse (20 with erasty homemede bread oven Roast Cop 20 with home made parpedell part, wild ‘mushroom saues, spinach & tomsto BaxeD SALMON G) 2 with a piquant rattoule, epinach, wild atic &lamon oi Staneo Sea Sass FILLETS (@) 29 fondant poteto riled asparagus, ‘ender stom broccoli provn & caper beurre bane Snurée> HusHnoows & oMtons (¥) (o) 4 CREAMED SPINACH (Qh 4 BRAISED CARROTS & PARSNIPS IN Roast BONE Maakow SAUCE (@) 5 GRILLE easy oem wiTH BLUE Gheese © poMconanaTE SEEDS (1G) 5 BLACKENED CAULIFLOWER WITH HAZELNUT MORAY ( 5 (vegeta glten ee or canbe made cotac enon equ 10% dezetlorasaice cage applied on patie 8 or more