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V) Roasted butternut squash soup with lemongrass, coconut milk and coriander
     4.95
Salad of white crab, new baby peas & endive with a lemon herb dressing
7.25
Lemon & garlic wok fried Cornish mussels finished with fresh herbs
7.25
Deep fried breaded goujons of lemon sole with a dill & caper crème fraiche
6.50
V) Eggs Florentine (baked with fresh spinach, cream, cheddar & breadcrumbs)
5.95
Warm salad of chicken & bacon lardons with crisp cos lettuce & croutons, finished with a creamy dressing
6.50
V) Honeydew, watermelon & raspberry fruit salad with a fresh mint & grenadine syrup
5.25

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Bouillabaisse – a rich tomato & saffron fish stew with monkfish, cod squid, tiger prawns & mussels with basil & coriander served with rouille
16.25
Escalope of Salmon, marinated with Indian spices served with a mango chilli relish & spring onions
15.25
Seared fillets of Silver Bream on olive oil mash finished with salsa verdé
15.50
Peppered pan fried Fillet Steak with an anchovy & watercress butter, on sautéed potatoes, with a watercress salad
17.50
Medallions of Pork tenderloin with a sauce of hot & spicy apricots, topped with coriander
14.50
V) Sweet potato, baby beetroot & feta tart with rocket & basil oil
12.50

All served with fresh vegetables & potatoes