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À la Carte Menu
Served from 11am
Brunch
Served from 11am to 5pm
Smashed Avocado
10
Chargrilled sourdough with smashed avocado, poached eggs, sumac, sea salt and cracked black pepper.
Add bacon 2 – Add sausage 2
French Toast
12
Lightly brûléed French toast with raspberries, strawberries, blueberries, sweetened whipped cream, crumble, maple syrup and edible flowers.
Make it a Banoffee French Toast for 2.5
Chicken & Waffles
16
Southern-fried chicken with Belgian waffles, bacon and maple & sriracha syrup.
Eggs Benedict
14
Toasted English muffins with honey & mustard roasted ham, poached eggs and hollandaise.
Haslem Fry
13
Sausage, bacon, soda bread, potato bread, beans, toast and your choice of poached or fried eggs.
Smoked Salmon Bagel
11
Whiskey-smoked salmon on a bagel with cream cheese and rocket.
Sandwiches
Add soup or fries for 4
Prawn Open
13
Atlantic prawns, Marie Rose, cucumber and homemade wheaten.
Caesar Open
13
Baby gem, Caesar sauce, parmesan, chicken, bacon and toasted focaccia.
Braised Beef Open
13
Braised beef, caramelised red onion and rocket.
While You Wait…
Ease into your meal with something for the table, made for sharing while you browse the menu. Enjoy 3 for 25.
Tapenade Selection
10
Tempura Tenderstem
10
Charcuterie
10
Cheeseboard
10
Breads & Oils
10
Starters
Soup of the Day
8
Chef’s soup of the day, served with warm wheaten bread.
Crispy Chicken / Cauliflower Wings
9
Chicken or cauliflower wings with honey mustard, blueberry BBQ or Buffalo sauce.
House Hummus
9
Served with warm homemade focaccia.
Whiskey Smoked Salmon
11
With segmented orange, feta, goats cheese and dill salad.
Seafood Chowder
11
Creamy chowder brimming with tender seafood and vegetables, served with a slice of rich Guinness wheaten bread.
Add prawns for 2 – Available as a main for 16
Mains
Chilli Chicken
17
Crispy chicken in chilli sauce with stir-fry vegetables and braised rice.
Golden Battered Fish & Chips
19.5
Ewing’s haddock in golden batter with basil & bacon mushy peas, homemade tartar sauce and triple-cooked chips.
Beef Feather Blade
29
Slow-cooked with mash, confit carrot, tenderstem broccoli and Bourguignon sauce.
Haslem Carbonara
18
Fresh tagliatelle with crispy pancetta, parmesan and cracked black pepper sauce, with smoked lardons.
Add chicken for 2
The Haslem Burger
18
6oz burger with House Sauce, American cheese, pickles, tomato, lettuce and red onion jam, served with skinny fries.
Make it a double pattie for 3
Lisdergan 9oz Ribeye Steak
32
Lisdergan ribeye with Portobello mushroom, confit tomato, onion rings, mixed leaves and peppered sauce, served with triple-cooked chips or creamy mash.
Add prawns for 2
Ewing’s Pan-fried Cod
24
Skin-on pan-fried cod with mash, samphire, tenderstem broccoli, kale and caper cream sauce.
Chicken Supreme
21.5
Chicken supreme with confit carrot, tenderstem broccoli, mashed potatoes, wild mushrooms and mushroom cream.
Risotto
20
Butternut squash, chorizo and feta.
Chicken Stack
20
Southern-style chicken with mashed potato and peppercorn sauce.
Sides
French Fries
5
Chunky Chips
5
Parmesan Garlic Fries
6
Mash
5
Seasonal Veg
5
Baby Boiled Potatoes
5
Desserts
Cheeseboard
10
Smoked cheese, cheddar cheese, blue cheese, crackers and relish.
Cheesecake
8
Ice cream, berry compote, strawberries, seasonal berries and edible flowers.
Warm Sticky Toffee Pudding
8
Served warm with toffee sauce and vanilla ice cream.
Berry Pavlova
8
Served with mixed fresh berries, fruit compote and a light sweetened cream.
Warm Chocolate Brownie
8
Served with vanilla ice cream and chocolate sauce.
