Tuesday Steak Night

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Steak from £10 every Tuesday

STARTERS

CALAMARI FRITTI Paprika floured squid rings, deep fried & served with aioli & lemon

£5.45

GRILLED GOAT’S CHEESE (v) On toasted brioche with aged balsamic vinegar, caramelised red onions & beetroot chutney

£5.25

GAMBAS AL PIL PIL King prawns, pan fried with garlic & guindilla chillies, served with toasted sun-dried tomato bread

£6.25

CHICKEN LIVER & ROSEMARY PATE Topped with clarified butter & pink peppercorns, served with toasted bread & chilli tomato marmalade

£4.50

STEAKS

CHOOSE TO HAVE YOUR STEAK CHARGRILLED OR PAN FRIED

200g SIRLOIN Sirloin is cut off the short loin & has uniform strip of fat on one side which helps inject the meat with flavour when being cooked

£10

225g / 340g PRIME RUMP Rump is cut from the rear of the animal & is best enjoyed cooked medium

£10 / £16

225g RIBEYE Ribeye is from the rib section from between rib six through to twelve. A ribeye steak is full of 'marbling' - tiny strands of fat that give flavour and sweetness

£14

200g FILLET Fillet is cut from the tenderloin which is arguably the most desirable & tender cut of beef

£18

ALL SERVED WITH HAND CUT CHIPS, GRILLED TOMATO, ONION RINGS, SAUTEED FLAT MUSHROOM

ADD GARLIC BUTTER OR PEPPERCORN SAUCE £1.50

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