Spring is finally here and to celebrate we are     launching our new Spring menu.

Of course the favourites are still there but we have
updated a few and added some new starters and main courses.

all ready by Wednesday, March 21st


35 day dry-aged beef carpaccio c 10.5
with pickled beetroot, parmesan shavings,
rocket and truffle oil

goat’s cheese salad 8.5 c v n
ryefield goat’s cheese with slow-roasted beetroot, candied walnuts and mixed leaves

puff pastry tart v 8.5

with caramelised onions and Roquefort blue cheese

main courses

crispy pork belly 16.5
with savoy cabbage, creamed potatoes and pork jus

martine’s burger 16.5
short rib beef burger on our own bun with pickle, tomato relish & aged gruyère, crispy lettuce and thick cut chips.

228g (8oz) fillet steak c 29.5
with foie gras, dauphinois potato, girolles, celeriac purée and red wine jus

bar menu

If you don’t fancy a full meal why not grab a bite at the bar with our new bar menu. With a large wine by the glass selection, cocktails, beers and spirits there’s a tipple for everyone!!

(Order the mojito, they’re delicous!!)

mini fish & chips 6.50

crispy tempura battered hake with hand-cut chips

charcuterie board for 2  14.00
a selection of hams with focaccia

cheese board for 2  14.00
a selection of irish and continental cheeses,
crackers & homemade preserves

cheese & meat board for 2  14.00
a selection of hams and cheese with
crackers, preserves & focaccia

selection of olives 4.50
with focaccia

spiced chorizo 4.50
erved hot with focaccia

beef carpaccio 6.50
35 day dry-aged beef with home-pickled beetroot,
aged parmesan, truffle oil and rocket

spicy chicken wings 6.5
with a blue cheese dressing
(the friendly farmer pasture-reared chicken)