To book call 01243 771 444

Lunch Menu

Available 12 pm to 2.30 pm Monday – Friday

Available 12 pm to 3.00 pm Saturday

Book now

01243 771 444


Book Your Table

01243 771 444

Appetisers £
Homemade Bread Selection (v) 3
Marinated Olives (vegan)(gf) 4
Hummus and Tzatziki Dips (v) 4
Lightly Spiced Pork Crackling & Savoury Pulled Pork (gf) 4

Chilled Water, Galia & Cantaloupe Melon with Coconut Sorbet and Watermelon & Apple Sauce (vegan)(gf) 6
Chicken Liver Parfait with Rhubarb Chutney and Garlic & Rosemary Focaccia 6
Salmon & Sole Terrine with Beetroot and Lemon (gf) 7
Confit Duck Spring Roll with Chinese Salad and Orange & Hoisin Dressing 8

Light Meals & Salads
Scotch Egg with Kohlrabi Slaw 8
Caprese Salad (v)
Mozzarella, Tomato, Basil, Avocado and Polenta Croutons
Thai Crabcakes with Asian Salad and Fragrant Spiced Dressing 9
Amelie’s Club Sandwich with Crab or Chicken served with Bacon, Rocket and a Light Tabasco & Cherry Tomato Mayonnaise 9
Duck & Chorizo Salad with Prawn Crackers & Hoisin Sauce 10
Salad of English Asparagus with Poached Egg, Pecorino and Lemon Hollandaise (gf) 10
Smoked Haddock & Clam Chowder with Rouille, Chopped Scallions and Soda Bread 12

Amelie Burgers
Crispy Fried Halloumi with Red Pepper Ketchup (v) 10
Lamb Kofta with Hummus & Tzatziki 10
Pulled Pork with Amelie’s Secret Sauce 10

Simply Grilled
All served with Dressed Mesclun Salad and Skinny Fries or Buttered New Potatoes
Fillet of Scottish Salmon
With Chilli Butter or Lemon Hollandaise
Lamb Kofta Skewer
With Hummus & Tzatziki
Lemon & Herb Breast of Chicken
With Lemon Hollandaise
Onglet Steak 5oz. 15
Rib-Eye Steak 8oz. 20
Fillet Steak 7oz. 26
Our premium Aberdeen Angus steaks are served with Port Jus or Chilli Butter.

Feta, Courgette & Red Pepper Parcel on Tabouli Salad with Spiced Cherry Tomato & Apricot Coulis (v) 12.5
Ratatouille & Goats Cheese Gateau with Asparagus and a Smoked Red Pepper Dressing (v) 12.5
Daily Catch Fish & Chips with Crushed Peas and Homemade Tartare Sauce 12.5
Vegetarian ‘Halloumi Fish & Chips’ (v) 10.5
Roasted Hake with Shiitake Mushroom Broth and Spring Vegetables 13.5
Pork Belly with Bacon Jam, Chicory Mash, Buttered Cabbage, Crispy Crackling and Jus (gf) 14.5
Roasted Corn-Fed Chicken Breast with Dauphinoise Potatoes and Baby Onions, Baby Mushrooms and Lardons (gf) 14.5
Pan-Fried Calf’s Liver & Bacon with Lorette Potatoes, Garden Peas and Silverskin Onions 14.5
Barnsley Chop with Buttered New Potatoes, Green Vegetables and Mint Jus 17.5

Skinny Fries (v)(gf) 3
Green Salad (v)(gf) 3
Green Vegetables (v)(gf) 3
Buttered New Potatoes (v)(gf) 3.5
Amelie’s Garden Salad (v)(gf) 4

Homemade Ice Creams and Sorbets (v) 5
Exotic Fruit Salad with Star Anise & Vanilla Syrup (v)(gf) 5
Affogato – Vanilla Ice Cream, Espresso, & Honeycomb (v)(gf) 6
Lemon & Limoncello Posset (v) 6.5
Poached Apricots with Iced Lavender Parfait, Almond Sponge and White Chocolate 7
Moelleux au Chocolat (v) 7
Cherry Soufflé with Almond Biscotti and Crème de Framboise Cocktail (v) 7
Selection of Fine Cheeses with Walnut & Raisin Bread, Frozen Grapes and Accompaniments 8