Main Courses
Hearty and satisfying dishes showcasing the best of seasonal ingredients
Pan-Seared Salmon
Wild-caught salmon with spring vegetables, herb butter, and lemon
£22
Braised Lamb Shank
Slow-cooked lamb with root vegetables, red wine reduction, and herb gremolata
£26
Butternut Squash Wellington
Roasted squash with mushroom duxelles in puff pastry, served with truffle mash
Vegetarian£20
Free-Range Chicken Breast
Herb-roasted chicken with confit garlic mash, seasonal greens, and jus
Gluten Free£18
Aged Ribeye Steak
28-day dry-aged beef with triple-cooked chips, roasted tomatoes, and peppercorn sauce
£32
Roasted Cauliflower Steak
Whole roasted cauliflower with tahini dressing, pomegranate, and herb salad
Vegan£16