Express Lunch…

Toasted Sandwiches •

• crispy falafel on pita bread 11
  with tzatziki, spinach, tomato & red onion
• roast beef panini 12
  with cheddar cheese, caramelised onions, roquette & dijon mustard
• house smoked king salmon open sandwich 14
  with baby spinach, mascarpone & capers on rye
• The B.E.A.T 11
  with bacon, coddled egg mayo, avocado & tomato

Pasta •

• lamb spaghetti bolognese 16
  with parmigiano reggiano
• pappardelle 18
  with slow cooked field mushroom ragu & mascarpone
• fettuccine aglio olio 12
  with chilli, garlic, basil & white wine
• penne rigate18
  with broccolini, house smoked salmon, napoli & pangrattato
• extras
  add roast chicken extra 3.5
  add grilled prawns extra extra 6.0
  add roast lamb extra 8.5

Mains •

• lamb burger 17
  house-made patty, tomato, roquette, cheddar cheese, avocado, beetroot relish, toasted ciabatta with adobo-spiced chips & confit garlic aioli
• Vegetarian burger 15
  Roast vegetable patty, tomato, roquette, cheddar cheese, avocado, beetroot relish, toasted ciabatta with adobo-spiced chips & confit garlic aioli
• minute steak 17
  herb marinated grass fed porterhouse with shaved parmiggiano & cherry tomato
  add beer battered chips with confit garlic aioli extra 4
• fish of the day 26

Sides

• steamed broccolini9 with olive oil & sea salt
• beer battered chips 8 with confit garlic aioli
• garden salad 8 with cherry tomatoes & sherry vinaigrette

Cheese •

• cheese board with pear, pan de higo, muscatels, quince & anise loaf

• 1 for 13
• 2 for 20
• 3 for 28
• extra piece 8

Cheese Selection:

• queso tradicionl iberico Valladolid, Spain hard – cow, ewe & goat’s milk.
• valdeon Leon, Spain blue mould – cow & goat’s milk.
• manchego La Mancha, Spain semi hard – sheep’s milk.
• brie de nangis Seine-et-Marne, France white mould – cow’s milk.
• mahon grande, Menorcha, Spanish semi hard – cow milk.