Early bird.    Thursday 5pm – 9pm. Friday and Saturday 5pm – 6 pm.

PLEASE NOTE…….Early bird tables must be vacated by 8pm on Friday & Saturday evenings.

Starters.

Soup of the day.

Goats cheese mousse, pea pesto, pomegranate and rocket salad. 

Chicken liver pate, cherry glaze, apple puree, red onion marmalade, sourdough toast.

Fish croquettes, mixed fish, bacon & leeks in panko crumb, mixed salad and rum aoili.

Lightly curried chicken strips, Schezwan & coconut chutney, garlic & corriander nann bread.

Mains.

Cajun dusted Hake, wilted spinach, sun-dried tomato, chilli cream.

Ardglass cod, light and crisp batter, garden peas, side salad, house tartare.

Supreme of chicken, parma ham and ricotta cheese stuffing,  fine beans, morel sauce.

Meditteranean style wine braised lamb shank, mixed vegetables, rosemary jus.  

Aldo’s traditional lasagne, coleslaw, mixed leaf & balsamic salad.

Steak burger, porter cheese,bourbon and bacon jam, rocket, tomato, pickle, house relish.

28 day dry aged Sirloin steak, grilled tomato, mushrooms, chasseur or pepper sauce. (+£7)

Choose your potatoes – champ, skinny fries, garlic saute or thick cut chips.

Extra sides £3.  Onion rings, sautéed mushrooms, sweet potato fries.

Desserts.

Pavlova, Vanilla ice cream & chocolate sauce, Chocolate brownies or Sticky toffee pudding.

Main course £13.95               Two course £16.95          Three course £19.95

FOOD ALLERGIES AND INTOLERANCES. WHEN MAKING YOUR ORDER, PLEASE SPEAK TO OUR STAFF ABOUT THE INGREDIENTS IN YOUR MEAL. PLEASE BE ADVISED THAT FOOD ALLERGENS ARE HANDLED IN THE KITCHEN. IN SOME CASES, ALLERGENS MAY BE UNAVOIDABLY PRESENT DUE TO SHARED EQUIPMENT OR THE INGREDIENTS USED. THANK YOU.

We DO NOT add a service charge to your bill.
TIPS ARE SHARED AMONG THE STAFF.