À la carte

A sumptuous Italian fish soup

Lots of vegetables with small pasta

Today’s, freshly made soup

Accompanied by a shallot and red wine vinaigrette

Avocado, tomato and mozzarella di bufala cheese

Sauce Marie Rose ( hand picked, could contain small pieces of shell)

Local hand picked crab dressed with mayonnaise, dill, grated apple, avocado & grapes

Parma ham, salami, bresaola, copa, mortadella & pickled vegetables

Slivers of raw fillet, dressed with olive oil, Parmesan & rucola salad

Served with Parma ham, mozzarella di bufala & tomato

Chef’s own selection of local seafood, marinated in lemon juice, olive oil & garlic

Freshly sliced and always Scottish, served with capers & lemon

Chilled melon and freshly sliced Parma ham

Garlic bread with wild mushrooms in olive oil, garlic & balsamic syrup

Baked with tomato, mozzarella di bufala, basil & garlic

Open mushroom with local crab, garlic butter & parmesan gratinated

A selection of fresh fish & shellfish tossed in a garlic, tomato sauce

Short pasta in Bolognese, peas and cream sauce

Classic lasagne verde with Bolognese sauce

Hand picked Guernsey crab tossed in olive oil, chilli, garlic & parsley

Pancake, filled with minced veal, spinach, garlic, mushroom gratinated

Arborio rice with porcini, wild mushrooms topped with local scallops

Pan fried with butter & lemon juice

Grilled with balsamic syrup, crispy bacon & buttered spinach

Strips of sole bread crumbed & deep fried served with chef’s sauce tartare

Char-grilled or meunière served on or off the bone

Chargrilled or poached, with hollandaise sauce if request

Pan roasted in garlic, lemon zest, chilli & flat parsley, served with red risotto

Hand picked, could contain small pieces of shell

Enjoy our signature dish, as a starter or main course

Lobster meat cooked in a rich  and buttery wine sauce  and presented in the shell

Served with garlic butter (flambé with brandy)

Please check the blackboard

Served with Diane or Poivre sauce (£2)

Served with Diane or Poivre sauce (£2)

Served rare/medium rare, carved at your table and accompanied by béarnaise sauce mushrooms, grilled tomato and fries

Marinated in brandy, herbs & finished in red wine & cream sauce

With red wine & port jus (preferably served pink)

Served with sage, marsala jus & olive oil mash

Lightly pan-fried veal in Marsala wine sauce

Strips of beef fillet sautéed with spicy sauce, served with saffron & pea rice

Veal escalope sautéed with Parma ham, sage & white wine

Pan fried chicken breast topped with tomato sauce, garlic, chilli & parmesan cheese, served with tagliatelli

Sautéed with peppers, cream, julienne of gherkin & served with rice

Steamed with onion & nutmeg

New, saute, olive oil or mash

Deep fried courgettes

Topped with bechamel, cheese and gratinated

Cherry tomatoes served with wild rocket and parmesan flakes

With onions