Bistecca Vegana (Veg) (GFA) 14.5

Spiced cauliflower steak seasoned with cajun spices then oven roasted & served with tender stem broccoli & chilli, cauliflower puree & Parmentier potatoes

Orata e Fagioli (GF) 17

Sea bream from the waters of the Mediterranean. Filleted & pan fried with chorizo & butter beans in a cherry tomato sauce served with Parmentier potatoes & garnished with deep fried fennel.

Sogliola (GFA) 25.9

Lemon sole fished from the waters of the north east Atlantic & roasted on the bone for maximum flavour. Served with garlic mash & a garlic butter sauce.

Pollo Supreme 14.5

Supreme of chicken served with confit garlic mash, cavolo nero, parmesan and lemon cream sauce and garnished with micro herbs.

Carre’ di Agnello 25.9

Rack of Lamb sourced from farms in and around Staffordshire and Cheshire this excellent cut of meat is served with a pistachio crumb, truffle and parmesan mash, cavolo nero and a red wine and thyme jus.

Bistecca di Maiale 20.9

The Mangalitza pork prime rib steak is considered the best of the rare breeds, served with confit garlic mash, tenderstem broccoli, apple and cider puree and red wine jus.

Vitello alla Milanese approx 350-400g 26.9

British Rose Veal cutlet sourced from the Friesian-Holstein breed of cattle. This beautiful cut of meat is coated in seasoned breadcrumbs and pan fried with herbs and butter, served with roasted peppers and rocket salad.