Spring Menu
BAR SNACKS
Breadboard for 2 7
A selection of sourdough bread, served with olive oil and balsamic vinegar dipping pot.
Olives 4.5
A portion of pitted olives, both green and black.
Chicken Wings (G/M) 8
Served with your choice of sweet chilli or buffalo sauce.
Calamari (SF/E/G/M) 11.5
A lightly battered calamari, served with tartare sauce and a charred lemon wedge.
Mini IOW Crab Gratin (SF/GF) 14
A rich, creamy seafood dish featuring crab meat, garlic, chilli, white wine topped with cheese and breadcrumbs, served with a slice of sourdough bread.
LIGHTER DISHES
Caesar Salad (D/E/G/SF) 10
This classic salad includes romaine lettuce, croutons, grated Parmesan cheese, anchovies and a creamy Caesar dressing.
Add Chicken 5 | Add Prawns 6
House Salad (V/M/E) 10
A fresh and colourful salad including seasonal leaves, cucumbers, cherry tomatoes, onion, radish, sliced boiled egg and French dressing.
Add Chicken 5 | Add Prawns 6
Burrata & Tomato (V/D) 15
Creamy burrata on ripe tomatoes with fresh basil, olive oil and balsamic reduction.
Tempura Vegetables (Vg/DF/M) 10
Seasonal vegetables in light tempura batter, served with Korean BBQ sauce.
Add Fries 4.5
Fish Finger Sandwich (SF/G/E) 10.5
Served with tartare sauce, dressed leaves and crisps.
Add Fries 4.5
COCKLES & CADETS
Chicken Strips (G) 8
Four crispy chicken strips coated in breadcrumbs, served with fries and salad.
Fish Fingers (G) 8
Four fish fingers coated in breadcrumbs, served with fries and salad.
Butternut Squash Ravioli (V/D/G/N) 8
A childrens portion of ravioli, served with optional Parmesan.
BURGERS
Classic Beef Burger (D/E/G) 14.5
Classic beef patty with lettuce, tomato and tomato relish in a brioche bun. Served with fries and slaw.
Add Cheese 1.5 | Add Bacon 1.5
Southern Fried Chicken Burger (D/E/G) 17
Southern fried chicken burger with lettuce, tomato and garlic aioli in a brioche bun. Served with fries and slaw.
Add Cheese 1.5 | Add Bacon 1.5
Vegan Beyond Burger (Vg/GF/S) 15
Plant-based patty paired with guacamole, rocket leaves and fries.
MAINS
Grilled Ribeye Steak (GF/C/M/G) 35
A beautiful cut of IOW steak, cooked to your preference. Served with fries, onion rings and seasonal garnish. Perfect to share.
Salmon Fillet (SF/D/GF) 22
Pan roasted salmon, served with seasonal greens, pea purée and new potatoes.
Moules Marinière (SF/D/M/G) 10 / 20
Served in a white wine, cream, garlic and parsley sauce with sourdough.
Chicken Tikka Masala (D/G/N) 13
Served in a creamy tomato sauce with white rice and poppadom.
Butternut Squash Ravioli (V/D/G/N) 14.5
Butternut squash filled ravioli in tomato and pesto sauce, topped with grated Parmesan.
Fish & Chips (SF/E/G) 15.5
Atlantic cod battered in local IOW ale, served with chips and mushy peas.
Wholetail Breaded Scampi (SF/E/G) 15
Served with chips, side salad, tartare sauce and charred lemon wedge.
SIDES
Side Salad (Vg/V/M) 4
Fries (GF) 4.5
Sweet Potato Fries (Vg/GF) 5
Steamed Veg (Vg/GF/D) 4
Onion Rings (V/D) 4
ALLERGEN KEY
D = Dairy
E = Eggs
G = Gluten
GF = Gluten Free
DF = Dairy Free
SF = Seafood
N = Nuts
S = Soy
M = Mustard
V = Vegetarian
Vg = Vegan
Please inform a member of the team of any allergies or dietary requirements before ordering. While every care is taken, we cannot guarantee dishes are completely free from traces of allergens.
