Along side our menus, we create specials each month using seasonal ingredients.
THE NEW YORKER
Peppered brisket pastrami, fresh spinach, hot mustard & pickled gherkins in a toasted ciabatta
Chicken breast, Spanish chorizo, red onion on an open flatbread topped with homemade perinaise & fresh chillies
MUSHROOMS ON TOAST
Sliced portobello mushrooms on toasted sourdough sprinkled with a blue cheese crumb