Cream of Jerusalem artichoke and thyme soup served with basil oil, black pepper and sun-dried tomato pesto 

Warm goats cheese salad of mixed leaves, vine tomatoes, cucumber and fresh figs, dressed with raspberry vinaigrette and red onion marmalade

Squid and smoked bacon pan-fried with onions, garlic, white wine and herbs, served on mixed leaves in lemon dressing

Sirloin beef escallopes seared with shallots, garlic, flat parsley and balsamic vinegar, served with rocket and shaved Parmesan

Olive bread bruschetta topped with smoked salmon, vine ripe tomatoes and avocado, served with mango coulis on a bed of mixed leaves

Chargrilled mediterranean vegetables marinated in oil, basil and garlic, topped with melted Brie and pesto, drizzled with basil oil, served on a bed of red chard and rocket

Casquinha de Siri, a brazilian dish of shredded crab meat, potato, peppers, palm oil and coriander, topped with fresh Parmesan and baked, served with rocket and fresh mango salsa

Risotto verdi cooked in white wine with baby spinach, asparagus, courgettes, broccoli, green beans and basil, topped with rocket and shaved Parmesan – V (£16.50)

Baked cheese polenta on a bed of fresh cumin spiced courgettes and aubergines, topped with melted smoked Applewood Cheddar and served in a wild mushroom cream sauce – V (£16.50)

Seared fillet of sea bass on a bed of fennel and orange salad, in a white wine, lemongrass and lime leave infused coconut and prawn sauce, garnished with pickled papaya

Baked fresh wild scottish salmon, topped with italian salsa verdi crosti, served on a bed of green beans and mushrooms sautéed in a garlic butter, topped with a white wine, light Dijon and tarragon sauce

Marinated pork tenderloin, chargrilled and served on a bed of spring onion mashed potatoes, in a red wine, rosemary and honey jus, garnished with roasted cherry tomatoes and red onion marmalade

Chargrilled mature brazilian sirloin steak with a red wine, plum tomato, basil provencal sauce, served with rocket and balsamic vinaigrette

Char-grilled lamb steak marinated in rosemary, oil and garlic, served on a bed of mint cous-cous salad, topped with a porcini mushroom sauce, roasted garlic and cherry tomatoes

• Roasted seasonal vegetables( side dish)- £ 2.95 for two people and £5.00 for four people
  
• Basket of olive bread and ciabatta with olive oil and balsamic vinegar £2.50
  
• Bowl of olives marinated with garlic, thyme, lemon and rosemary £2.95