We have pleasure in presenting to you a selection from our current menus. These are always changing as we manage to improve our understanding of our customers tastes and develop our links with local producers.
We hope to provide a "Menu Gastronomique" that we feel will more properly allow Mario to demonstrate his panache in the kitchen and allow you to enjoy some more complex and adventurous dishes.
A menu for children is also available, at the bar or in the restaurant. So please enjoy a lunchtime special or a candle lit supper in the comfortable atmosphere at The Gull.
English Specialities
Home baked steak and kidney pie
Steamed steak and kidney pudding
Steamed Chicken and Leek
Served with Roast Potatoe and three vegetables.
Sunday Roast (Sundays Only)
Entree
Garlic Mushrooms - Prawn Cocktail -Scampi TailsSunday Roast
Beef, Pork, Turkey, Lamb or chicken.Served with Yorkshire pudding, roast potatoes and three vegetables.
Dessert
Cake of the day - Cheesecake - Mixed Ice Cream
Vegetarian Specialities
Tagliatelle in a pesto and vegetable source
Vegetables Sicillian
Melanzane alla parmigiana
Potato Gnocchi with a 3 cheese sauce au gratin
Fish Dishes
Skate served in a butter, caper and garlic sauce or in batter
King Scallops in tomato and wine sauce, served with malanzana alla parmigiana
Fresh Battered Cod
Fresh Battered Plaice
Fresh Battered Haddock Fillet
Whole Scampi tails in breadcrumbs
Served with a choice of chips, new or roast potatoes, peas, mixed vegatables or salad.
Grills
Fillet Steak
T-Bone Steak
Sirloin Steak
Mixed Grill
Rump Steak
Steak and Salmon Combo
Ship and shore
Christmas Period Menu 1st to 24th Dec 2005
Capaccio of marinated salmon £4.95
Liver in balsamic vinegar £4.95
Pork chops with apricot and sage sauce
Smoked haddock toprf with sliced tomato and grated cheese
& vegetables or salad £7.95 (child £4.25)
Christmas pudding or Mince pies with brandy butter, cream or ice cream or custard.
Mixed ice cream or dessert of the day.
Christmas Day ~ 2005
Liver and cognac mousse server with a pear sauce and toast.
Homemade ravioli filled with fresh crab and ricotta cheese served in a beurre blanc and dill sauce.
Vegetable tartare and avocado salad garnished with shavings of parmesan.
Vegetable soup with cheese crostini
Roast turkey with all the festive trimmings
Fillet steak Wellington served with a Madeira sauce.
Salmon roulade and plaice fillet served with Saffron sauce and crispy green vegetables
Stuffed peppers with courgette and parmesan mousse served with tomato and fresh basil sauce.
Traditional Christmas pudding or mince pies.
A buffet of cheese, biscuits, seasonal fresh fruits, dates, figs and mixed nuts with Port.
Coffee or tea with an assortment of chocolates
Reservations are required with selection from menu at least one week in advance.
~ with a £10.00/head deposit required on reservation