Nibbles

Nocellara Olives 4.50

served on ice (v)

Iberico Ham Croquettes 6.50

Goats Cheese Croquettes 6.50

with a sweet chilli jam

Baked Focaccia 4.50

with olive oil, balsamic and a red pepper tapenade (v)

Wood fired pitta bread 6.00

with sesame seeds and harissa spiced hummus (v)

Wood Fired Chorizo 6.50

with a honey glaze

Slow cooked pulled lamb flatbread 14.00

with tzatziki, coriander, pomegranate and fresh chilies

Cured Meats 17.00

with Nocellara olives, red pepper tapenade, wild rocket and sourdough

Wood Fired Camembert 16.00

with a red onion confit, mixed leaves and sourdough

Roasted vegetables 15.00

with a harissa spiced hummus, sourdough, red pepper tapenade, Nocellara olives, balsamic and olive oil (v)

To Start

Today’s scallops 12.50

Wild mushrooms on toast 8.95

with garlic, cream, a free range poached egg and truffle oil (v)

Panko Coated Somerset Brie 8.50

with a sticky fig relish (v)

Fritto Misto 9.50

with prawns, whitebait and squid, garlic aioli and lemon

Lobster Bisque 9.50

with a Gruyere cheese crouton

Tempura Sole Fish Tacos 9.00

with an asian slaw, lime and chilli 9.00

Prawns with chilli & garlic 9.50

in a tomato sauce, with sourdough, watercress and lemon

Duck Bao Bun 9.00

with cucumber, spring onion and finished with hoisin sauce and sesame seeds

Main Course

Pan Roast Duck Breast 19.95

with a sweet potato puree, sautéed green beans and a red wine jus (gf)

Smoked Haddock Fishcakes 15.50

with mixed leaves, tartare and lemon

Goats Cheese Salad 14.50

Panko Rosary goats cheese, balsamic onion confit and market leaves (v)

Wild Mushroom Pie 16.00

with chestnuts and truffle oil with sautéed green beans and season’s new potatoes (v)

Chicken Caesar 15.00

with Parmesan, pancetta, crouton and anchovies

Fish & Chips 17.50

with tartare, crushed peas and lemon

Seafood Linguine 18.50

with Pomodoro, chilli and garlic

Free Range Chicken Supreme 17.50

wild mushrooms, cream, garlic and roasted rosemary new potatoes (gf)

Beetroot and Goats Cheese Tortelloni 15.50

with rocket, pine nuts and olive oil (v)

The Grill

Sirloin - 8oz (gf) 25.00

Cote de boeuf - for two (gf) 65.00

The Coast Cheeseburger 15.75

Grilled halloumi burger 14.75

with roasted peppers and spiced hummus

Wood Fired Pizza

Fior di Latte 12.50

Parma Ham 14.00

cherry tomatoes, rocket and balsamic

Pepperoni 13.50

basil and tomato

King Prawn 14.00

red onion, iow cherry tomatoes, wild rocket

Goats Cheese 13.50

caramelised red onion and wild rocket (v)

Crispy Duck 14.00

hoisin, cucumber and spring onion

Nduja 14.00

salami, red onion, chillies and tomato

Portobello Mushroom 13.50

garlic, dolcelatte, rocket and truffle oil (v)

Line Caught Tuna 13.50

spinach, red onion, black olives and capers

Vegan & Plant Based Starters

Nocellara olives served on ice 4.50

Wild mushrooms on toast 8.95

Sourdough with olive oil, balsamic and a red pepper tapenade 4.50

Vegetable gyozas 7.00

Vegan & Plant Based To Share

Roasted Vegetables 15.00

with a harissa spiced hummus, sourdough, red pepper tapenade, Nocellara olives, balsamic and olive oil (v)

Vegan & Plant Based Main Course

Pesto Linguine 14.00

with Isle of Wight cherry tomatoes and wild rocket

Plant Based Burger 14.00

with cherry tomatoes and wild rocket

Fior di Latte Wood Fired Pizza 12.00

with tomato and basil

Portobello Mushroom Wood Fired Pizza 13.50

with garlic, rocket and truffle oil

Vegetable Wood Fired Pizza 13.50

with basil pesto and tomato

Pudding

Tart au Citron 7.50

with vanilla ice-cream

Sticky Toffee Pudding 7.50

with salted caramel ice cream (vegan option available)

The Coast Tiramisu 7.50

Banoffee Waffle 7.50

Chocolate Brownie 7.50

with vanilla ice cream

Ice Cream & Sorbet 2.50 per scoop

Vanilla, Salted Caramel, Espresso, Amaretti & Cherry, Chocolate Salted Caramel & Blood Orange Sorbet

Local Cheese 8.00

artisan crackers, quince membrillo

Vegan & Plant Based Pudding

Sticky Toffee Pudding 6.50

Vanilla Bean Ice-cream 2.50 per scoop