A la Carte

Served Tuesday - Saturday Lunch and Dinner
Our menu changes regularly dependent upon seasonal availability.

• STARTERS
• Rye Hill Farm Heritage salt baked, pickled and sorbet of carrot, coriander pesto, orange (Vg) 9.50
• Local wild garlic tortelli, goat’s cheese, garlic chips (V) 11.00
• Scottish salmon tataki, watermelon radish, truffle crème fraîche, ikura, hibiscus 12.00
• Diver caught Orkney scallops, mushroom dashi, jalapeno, seaweed 13.50
• Peel Bay poached langoustines, king prawn crackers, tarragon bisque 11.50
• Close Leece Farm slow cooked egg, Loaghtan salami, violet potato gnocchi, parmesan 9.50
• Rabbit terrine and confit duck terrine, Rye Hill Farm beetroot, cured yolk 12.00
• MAIN COURSES
• IOM potato and violet onion terrine, burnt leek mash, aged balsamic, onion velouté (Vg) 17.00
• Cornish brill, capers and almond, lemon local chard, crab risotto 28.00
• Baked Miso cod chowder, Parma ham, potato fondant, cuttlefish linguine, chowder broth 22.00
• Gressingham duck breast, honey and Schezuan, local cabbage, poached rhubarb, liver pate 23.50
• Rack of Manx Lamb, crisp shoulder, neck tortellini, pearl barley, chump ragù 24.50
• Aberdeen Angus rib eye, onion mash, braised short rib, black garlic, peppercorn sauce 28.50
• Whole corn-fed chicken – (serves minimum 2 guests), Caesar salad, roast potatoes 45.00