March 2026
Please ask a member of staff if you require information on the ingredients in the food we serve.
Gluten free dish (*).
Dairy free dish (**).
Appetisers
| Gruyere cheese straws with harrissa creme fraiche | 5 |
| Freshly baked bread with Racalia Sicilian olive oil & balsamic for two | 4 |
| Colchester oyster with shallot vinaigrette & lemon */** | 3 each |
| Olives, feta, freshly baked bread & sundried tomato tapenade | 7 |
Starters
| Meze of chickpea hummus, baba ganoush & taramasalata with pitta bread (for two)** | 12 |
| Crispy duck with bamboo shoots, water chestnuts, noodles & hoi sin dressing ** | 12 |
| Salt & pepper squid with roasted garlic mayonnaise* | 10 |
| Seasonal soup with freshly baked bread ** | 8 |
| Pan seared scallops with bacon lardons & mixed leaf salad* | 16/26 |
| Lighthouse fish soup with rouille & crouton | 10 |
| Pork, pistachio & bacon terrine with toast & apple chutney | 11 |
| Smoked haddock, spring onion & parsley fishcake with tartare sauce & mixed leaf | 12 |
Steak
Served with fries or hand cut chunky chips & leaf salad and your choice of accompaniment:
Green peppercorn, blue cheese, garlic and herb butter or shallot gravy
| Ribeye* | 30 |
Mains
| Beer battered fish & chunky chips with garden peas & tartare sauce** | 19 |
| Lighthouse fish pie with creamy mash top * | 19 |
| Gressingham duck leg confit with dauphinoise potatoes & spiced red cabbage* | 21 |
| Sea bass fillet with wild mushroom risotto, parmesan & rocket* | 23 |
| Braised venison & Adnams Bitter ragu with buttered tagliatelle, parmesan & crispy onions | 24 |
| Moroccan vegetable tagine with citrus couscous** | 18 |
| Pan fried calf’s liver & bacon on mash with shallot gravy & seasonal vegetables* | 22 |
Sides
| Fries**, chunky chips ** | 4 |
| Mangetout, Maldon salt & manchego* | 4 |