Brunch Menu served from 12-3 Monday-Friday
Eggs Benedict: two poached eggs on a English muffin with hollandaise sauce and ham.
Eggs Royal: two poached eggs on a English muffin with hollandaise sauce and Salmon.
Eggs Florentine: two poached eggs on a English muffin with hollandaise sauce and spinach.
Granola with fruits and yoghurt:
Scrambled Eggs with smoked salmon and asparagus on an English muffin.
William Big breakfast: beans, bacon, Cumberland sausage, tomatoes, mushrooms, toast and eggs (either fried or poached).
Sides: beans, bacon, mushrooms, toast, eggs, Spinach.
Snacks, Light bites & Starters
Snacks & Light Bites
Calamari: w/ mango & chilli chutney.
Tempura Veg: w/ sweet & sour sauce.
Sandwich of the Day: (see board) served with fries.
Warm Duck Salad: w/ orange & walnut dressing.
Chicken Ceaser Salad: w/ creamy ceaser dressing & home-made croutons.
Roasted Beetroot Salad: w/ mixed pine nuts & goats cheese.
Mains & Desserts
Entrecôte Steak: w/ hand-cut chips, home-made onion rings, roasted cherry tomatoes and portobello mushrooms.
Add peppercorn Sauce:
Beer Battered Cod: w/ hand-cut chips and crushed mint peas.
Scallops: w/ a pea purée topped with parsnip crisps.
Pan fried Ricotta Gnocchi: w/ a pesto and rocket salad.
Home-made Beef Burger: w/ french fries & coleslaw, served in a brioche bun.
Lemon posset: w/ home-made shortbread.
Sunday Lunch Menu served from 1-8
All roasts come with the following : roast potatoes, yorkshire pudding, mixed veg, stuffing and gravy.
Vegetarian Wellington: w/ sautéed potatoes and mushroom sauce.
Beer battered fish and chips w/ minted peas and tartar sauce
Cheese Board (Soft cows Tallegio Cobocciono): w/ homemade pickles and crackers