to start HOMEMADE SOUP 4.95 CAESAR SALAD WITH CHICKEN AND CRISPY BACON 7.75 CREAMY GARLIC MUSHROOMS TOPPED WITH CHEESE AND BACON 6.95 FRESH SEAFOOD PANCAKE TOPPED WITH GRUYERE 7.75 BAKED GOATS CHEESE ON A PEAR AND FIG MIXED LEAF SALAD 7.50 KING PRAWNS COOKED IN GARLIC BUTTER 7.95 CLASSIC PRAWN COCKTAIL 7.50 WARM SALAD OF MATURE CHEDDAR AND CRISPY BACON 7.50 BLACK PUDDING STACK WITH BACON AND MELTED MATURE CHEDDAR 6.25 GREEK PLATTER, HALLOUMI, OLIVES HUMMUS AND PITTA 7.50 HALLOUMI FRIES WITH A SWEET CHILLI DIP 6.75 EVENING MENU mains ROASTED GUINEA FOWL STUFFED WITH BLACK PUDDING SAUSAGE MEAT WITH A PORT AND FRESH THYME SAUCE 15.95 KLEFTICO - SLOW ROAST LAMB SHOULDER WITH MINT AND REDCURRANT GRAVY 15.95 LAMBS LIVER AND BACON WITH MASHED POTATO 10.50 CRISPY DUCK SERVED WITH DAUPHINOISE POTATO AND HONEY AND ORANGE SAUCE 14.95 HOMEMADE LASAGNE SERVED WITH SALAD AND GARLIC BREAD 12.50 CHICKEN BREAST WITH TOMATO, BASIL LEAVES AND MELTED MOZARELLA SERVED WITH PESTO LINGUINE 14.95 HOMEMADE STEAK AND MUSHROOM PIE WITH A PUFF PASTRY LID 12.95 STRIPS OF BEEF IN A DIJON MUSTARD AND MUSHROOM SAUCE 14.95 PENNE PASTA WITH LEEKS AND BACON TOPPED WITH PARMESAN 11.50 PENNE PASTA WITH BUTTON MUSHROOMS COOKED IN A CREAMY GARLIC SAUCE WITH PARMESAN 11.50 SPINACH AND RICOTTA PANCAKES 10.95