TOASTED SENETRA SOURDOUGH (v)
2.8
Served with salted butter and a choice of: marmalade, strawberry jam, Marmite, Nutella or peanut butter. Gluten Free available

FREE-RANGE EGGS ON FARMHOUSE TOAST (v)
6.0
Scrambled or poached

SAUSAGE SANDWICH
6.5
Two grilled Cumberland sausages on a buttered ciabatta served with a side salad

BEANS ON FARMHOUSE TOAST
6.5
Topped with Parmesan cheese

APPLE PIE PORRIDGE (ve)
6.5
Made with coconut milk. Topped with apple compote, walnuts, pumpkin seeds, blueberries & agave

HOUSE-BAKED GRANOLA (v)
7.0
Topped with Greek yogurt, dark chocolate, pistachio crumb, raspberry coulis, almond flakes & raisins

VEGGIE SANDWICH (v)
7.0
Mushrooms, sliced avocado, pan-seared halloumi on a buttered ciabatta served with a side salad

BACON SANDWICH
7.0
Grilled streaky bacon, on a buttered ciabatta with bloody Mary ketchup and served with a side salad

‘NDUJA SCRAMBLED EGGS
9.5
Free-range scrambled eggs with ‘nduja (Calabrian spicy pork sausage). Topped with crumbled feta, spring onions, parsley & fresh chilies. Served on farmhouse toast

‘E&G’ OMELETTE (v, gf)
10.5
Open faced omelette. With red onions, garlic mushrooms, herbs & goat’s cheese. Topped with sriracha & pea shoots.

SMASHED AVOCADO ON FARMHOUSE TOAST (v)
11.5
Served with crumbled basil feta, red pepper drops, rocket, mixed seeds, a free range poached egg, a lime wedge & chilli oil

BRIOCHE FRENCH TOAST (v)
11.5
Coated with cinnamon sugar. Served with vanilla mascarpone, chocolate sauce, raspberries, almond flakes, desiccated coconut, icing sugar & maple syrup

CLASSIC ‘E&G’ BREAKFAST
12.5
Cumberland sausages, free-range scrambled eggs, roasted tomatoes, mushrooms, beans and farmhouse toast

VEGGIE ‘E&G’ BREAKFAST (v)
12.5
Free-range scrambled eggs, smashed avocado, wilted spinach, roasted tomatoes, mushrooms, beans & farmhouse toast

VEGAN ‘E&G’ BREAKFAST (ve)
12.5
Smashed avocado, mushrooms, roasted tomatoes, hummus, roasted garlic savoy cabbage, beans & farmhouse toast

SALMON ON FARMHOUSE TOAST
13.0
Smoked salmon, cream cheese, salad, a free-range poached egg, black sesame seeds with E&G dill & lemon vinaigrette

SWAP FARMHOUSE TOAST FOR SENETRA SOURDOUGH
1.0

ON TOASTED FARMHOUSE OR ITALIAN STYLE PIADINA FLATBREAD

BARBEQUE CHICKEN MELT
11.0
BBQ chicken, red onions & melted mature cheddar topped with fresh red chillies served on a bed of mixed leaves

HALLOUMI & ROASTED PEPPERS (v)
11.0
Pan-seared halloumi, roasted peppers, beetroots, sesame seeds & rocket with E&G sweet chilli sauce

BEETROOT HUMMUS & FALAFEL (ve,df)
11.0
Beetroot hummus, grilled falafel, cherry tomatoes, pickled cabbage, black olives, rocket & mixed seeds

FUSILLI AL PESTO
9.0
Fusilli with basil pesto, rocket, black olives, sun dried tomatoes

FUSILLI AL POMODORO (v)
9.0
Fusilli with tomato & basil sauce, fresh cherry tomatoes
Add Buffalo mozzarella for £1 (v)

RIGATONI AL GORGONZOLA (v)
10.5
Rigatoni with a creamy blue cheese sauce, baby spinach and walnuts.

KING PRAWN LINGUINE (df)
12.5
King prawns cooked in white wine with tomato sauce, fresh cherry tomatoes and fresh parsley

NOCELLARA OLIVES (ve)
3.0
Green Sicilian olives

SEA SALT FOCACCIA (ve)
3.5
Served with extra virgin olive oil & balsamic

MEAT SHARING BOARD
16.0
Grissini wrapped in Prosciutto, Salami Milano, Chorizo, Fennel Salami, Nocellara Olives, Balsamic baby onions, Focaccia, Buffalo Mozzarella, Sun dried Tomatoes, Artichokes, Black Olive Tapenade and Taralli

VEGGIE SHARING BOARD (v)
16.0
Mixed Olive Sourdough, Hummus, Stuffed Cherry Peppers, Baked Camembert, Artichokes, Marinated grilled Aubergines, Roquito Peppers, Basil pesto, Red Tapenade, Grapes & Taralli

Vegan option available – please ask

PERONI RED 4.7%
4.0

CIDRE BRETON 5.3%
5.5

MIMOSA 11%
8.0

BLOODY MARY 12%
8.0

PROSECCO BY THE GLASS – Italy 11%
7.0

PROSECCO BY THE BOTTLE – Italy 11%
28.0

Wines served by the bottle only

PINOT GRIGIO – Italy 12%
15.5

MALBEC – Argentina 13%
15.5

VINHO VERDE – Italy 11.5%
21.5

RIOJA – Spain 13%
21.5

‘VACAY’ COCKTAILS
All 5.0

TOM COLLINS 6.1%
MOSCOW MULE 6.5%
MARGARITA 6.0%
PALOMA 5.7%