MENU
(subject to change)
STARTER
ROASTED TOMATO & BASIL SOUP
Basil oil and herb croutons
CHICKEN LIVER PATE
A smooth homemade pate with red onion marmalade
CHICKPEA & TOMATO SALAD
Mixed leaves and a tahini dressing
LEBANESE CHICKEN SKEWERS
Marinated in yoghurt & spices, with tomato & red onion salad
MAINS
8oz RUMP STEAK
Scottish Borders beef, matured for 28 days with a choice of sauce; with chips, baked potato or green salad
HARISSA CHICKEN
Chilli & spice marinated chicken breast; herb & pine nut couscous and vegetable ragout
MAPLE-CURED PORK LOIN
New potatoes, greens and wholegrain mustard tartare
CHAR-GRILLED SALMON FILLET
On a bed of spicy lentil, vegetable & bean stew
COVENT GARDEN GRILL STEAK BURGER
Minced seasoned rump steak, Mozzarella cheese and salad, in a sour dough bun with tomato relish and chips.
CHILLI & GARLIC MARINATED VEGETABLE & HALOUMI KEBABS
Herb & pine nut couscous and yoghurt & mint sauce
DESSERT
VANILLA PANNACOTTA
Served with a blueberry compot
SUMMER PUDDING
Served with cream
ICE CREAM & SORBET
Blackcurrant or Maple Syrup Ice Cream, Lemon Sorbet