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specials
Each day in addition to our menu, we offer a selection of delicious dishes prepared using seasonal ingredients wherever possible. On Thursday, Friday and Saturday nights (the three nights that we are open) from 7pm the daytime specials will change to feature some more elaborate dishes to enhance leisurely and relaxed evening dining.
The Day Specials
Starters
| Pea, mint and spinach soup with crusty bread | 4.50 |
| Dips served with toasted Turkish flatbread such as: caramelised onion hummus; spicy guacamole; Greek yoghurt, herbs and cucumber | 5.80/7.80 |
| Plus more choices on our Main Menu | |
Mains
| Classic haddock and chips in our own special beer batter served with caper and dill sauce and side salad | 11.00 |
| Beef Mussaman curry cooked with potatoes, Thai basil and served with basmati rice | 12.00 |
| Roasted summer vegetable, feta cheese and cherry tomato savoury tart with house slaw | 7.80 |
| Crayfish, avocado and mango salad with a lemon and dill dressing | 11.00 |
| Chicken and pesto linguine with rocket and parmesan shavings | 10.00 |
Desserts
| Mango and coconut cheesecake | 4.50 |
| Chocolate truffle with brownie pieces topped with pecans and caramel drizzle | 4.50 |
| Deep filled double Dutch apple tart | 4.20 |
| Banoffee Pie | 4.50 |
|
Price includes cream, ice cream or creme fraiche
|
|
The Night Specials
Starters
|
Cous cous coated goat’s cheese, fried & served with chilli tomato
chutney |
5.50 |
| Sweet corn soup with red pepper puree | 4.50 |
| Creamy herb mushroom bruschetta with rocket and truffle oil | 5.50 |
|
Giant garlic tiger prawns with aioli and toasted Turkish flatbread
|
7.00 |
| Plus more choices on our Main Menu | |
Mains
| Pan fried succulent sirloin steak with slow roast tomatoes, grilled mushrooms with house fries served with a peppercorn and Dijon mustard sauce | 18.00 |
| Baked whole black sea bream on stir fried vegetables with rice noodles and oriental sauce | 15.00 |
| Herb marinated halloumi skewers on nutty brown rice with a tomato and sweet red pepper salsa | 13.00 |
| Crisp belly of pork on sage mash with wilted spinach and pork jus | 14.00 |
| Barbary duck confit on succulent braised red cabbage, parmentier potatoes and chervil jus | 14.00 |
Desserts
| Fig and almond tart with crème Chantilly | 5.00 |
| Chocolate fondant with luxury vanilla ice-cream and summer berries | 5.00 |
| Lemon and raspberry mascarpone cheesecake | 450 |
| The Grove house sorbet selection | 5.00 |
