Monday Steak Night‍ ‍
250g Porterhouse, fries, salad & your choice of sauce 25

Tuesday Chicken Night
Half rôtisserie, chermoula chicken, preserved lemon cous cous, labneh 25

Sunday Rôtisserie
Pork cutlet, leeks, vinaigrette, rosemary roast potatoes & apple sauce 42

MENU

SNACKS

Country sourdough, cultured butter 8

Rock oyster, classic mignonette 6

Crispy pig’s ear, horseradish mayonnaise 12

Giardiniera vegetables 10

Whipped cod roe, flat bread 18

SHARED PLATES

Heirloom tomatoes, buffalo mozzarella & basil 26

Roast chicken salad, English cream, cucumber, grapes & tarragon 23

Lettuce hearts, parmesan dressing, anchovy & pangrattato 24

½ kilo mussels, 'nduja, tomato sugo & lemon 36

MAIN COURSE

Twice baked cheese soufflé 28

Grilled swordfish, sauce grenobloise, pink fir potatoes, wild rocket 45

Fish pie – monkfish, hot smoked salmon, prawn, dill 42

Confit duck leg, merguez sausage, lentils du puy, parsley salad 39

GRILL

Builders Arms cheeseburger, fries - grass-fed beef or vegan patty 27

600g Pork Tomahawk, honey mustard glaze 70

Marinated lamb Rump skewer, salsa verde, cime di rapa 32

Eye Fillet ‘Paul Bert’ classic peppercorn sauce & fries 68

250g grain fed Rump Cap, wedge salad & fries 54

300g grass fed NY Strip, wedge salad & fries 62

SIDE DISHES

Chopped broccoli, mint, parsley, freekeh, almond 16

Mixed green leaves, pickled fennel, sherry dressing 12

Fries & aioli 12

DESSERT

Fig & honey pavlova 18

Vanilla Crème Brûlée 17

Chocolate & almond torte, marsala cream 18

Affogato with your choice of whisky, Frangelico or Baileys 18

St Andrews cheddar, baguette, fig relish 18