Salsa Rose

VEGETARIAN Jerusalem artichoke crisps, white bean hummus, piment d’Espelettes (vg) (gf) Pan con tomato (vg) Heritage radishes, almond aioli (vg) Artichoke heart and harissa bruschetta, micro coriander (vg) Quails eggs, brown butter brioche, micro cress (v) Cheese gougeres with parmesan cream (v) Asparagus spears, Caesar, parmesan (v) Welsh rarebit crispy potato skins (v) MEAT Fillet steak tartar croustades Jambon de Bayonne croquetas, herb aioli (hot) Almond crusted chicken bites, harissa, micro coriander (hot) Chicken liver choux bun, Sauternes jelly Iberico pata negra secreto moyo verde (hot) Lamb cannon skewers, salsa verde (hot) Roast beef Yorkshire pudding, horseradish (hot) Cockles, nduja, chervil (hot) FISH Rock oysters, pickled shallots, chilli, lime Sea bass ceviche, guacamole tostada Whipped cods roe, potato skin, borage flowers Smoked mackerel, horseradish, rye Spicy crab toasts, creme fresh, dill Hebridean peat smoked salmon, horseradish, rye tartlets Mackerel tartar and avocado croustades Muscles, fennel, parsley, lemon (hot) Monkfish tempura, seaweed mayo (hot) Smoked haddock bonbons, tartar (hot) Jerusalem artichoke crisps with white bean and almond hummus, piment d’Espelettes (vg) - Mushroom croquetas with crispy sage and vegan mayo (vg) - Artichoke heart and harissa bruschetta with micro coriander (vg) - Toasted rye bread with kale pesto and quail’s eggs (v) - Leek and Manchego croquettes with herb aioli (v) - Beetroot tartlets with gorgonzola cream (v) - Deep fried gnocchi with aioli, manchego, crispy sage (v) - Rock oysters with mignonette dressing, fresh lemon and sea salt - Whipped cod’s roe on fire toasted sourdough fingers, borage flowers - Spicy crab tartlets with crème fraiche and dill - Hebridean peat smoked salmon with horseradish creme fraiche and fennel fronds - Mackerel tartar and avocado tartlets - Monkfish tempura, lemon mayo - Scottish lobster on brioche croutons, lemon and soft herbs - Smoked haddock quails egg scotch eggs with lemon mayo and chervil -- Fillet steak tartar ciabatta croutons BOWL FOOD Salsa Rose kale Caesar salad with sweet potato, quails eggs, ciabatta croutons and crispy cavolo nero (V) - Roasted cauliflower with pomegranate harissa, toasted macadamias, labneh (V) - Roast delica squash with slow cooked chickpeas, crispy sage, crispy kale, spicy parmesan pesto (V) - Cacio e pepe orzo with pecorino romano, parmesan, rainbow chard and shaved black truffle (V) - Moules mariniere with homemade garlic bread, parsley and watercress - Clams, slow cooked chickpeas, chilli, garlic, sea herbs - Crab risotto bowls with crème fraiche and soft herbs - Mini fish and chips with mushy peas and herby tartar sauce - Korean fried chicken with sesame lime mayo, spicy siracha, coriander and spring onions - Steak frites with horseradish crème fraiche and chimichurri

WELCOME COCKTAILS PALOMA ROSA Tequila blanco, prink grapefruit, lime, agave, soda water HOPPED GRAPEFRUIT G&T Gin, hopped grapefruit bitter, mediterranean tonic water, thyme BERGAMOT MARGARITA Tequila blanco, cointreau, bergamot, lime PEACH & ORANGE BLOSSOM SPRITZ Ketel One botanical, soda, fresh mint, peach WHITE PORT & MINT TONIC Grahams white port, fresh mint tonic BLOOD ORANGE AMARO SPRITZ Campari, Cocchi rosa vermouth, blood orange soda, rosemary AFTER DINNER COCKTAILS PICANTE MARGARITA Tequila blanco, triple sec. lime, chilli, agave, salt SALSA ROSE NEGRONI Pink peppercorn gin, Campari, Cocchi Vermouth di Torino, cherry bitters, orange oils AMARETTO SOUR Disaronno, lemon juice angostura bitters, aquafaba HEMINGWAY DAIQUIRI Rum, pink grapefruit, Luxardo Maraschino, lime, sugar JUNGLE BIRD Rum, Campari, pineapple juice, lime, coconut water Moscow Mule Vodka, Fever-Tree ginger beer, lime NON-ALCOHOLIC COCKTAILS SEEDLIP GARDEN & ELDERFLOWER TONIC Seedlip garden, elderflower tonic, cucumber, mint SAN BITTER AMERICANO Clean Co G, San Sel bitter, orange DARK & STORMY Clean Co R, smoky ginger ale, orange PA-LOW-MA Clean Co T, bitter lemon, grapefruit MOZ-LOW-MULE Clean Co V, ginger beer, lime, mint MEXICAN LIME & YUZU SPRITZ Mexican lime and yuzu soda, salt, lime juice

VEGETARIAN Sweetheart cabbage, Caesar dressing, ciabatta croutons, quails eggs Natoora burratina, broad beans, sun gold tomatoes, green chilli oil Wye Valley asparagus, lemon hollandaise, crispy chervil Risotto primavera, pecorino, toasted hazelnuts Braised artichoke hearts, white beans, salsa verde Confit courgettes, pine nuts, creamy polenta, chilli Caserecce cacio e pepe, truffle Ricotta gnocchi, brown butter, spring peas, wild garlic pesto Welsh rarebit, chilli FISH Sea bass ceviche, avocado, lime, radish, charred corn, tostadas Crab and lobster rice, creme fraiche, soft herbs Cockle vongole, parsley, pangrattato Beer battered cod, tartar, much peas, salt and vinegar scraps Monkfish, nduja, sherry bruschetta, aioli Scottish salmon, la ratte potatoes, green goddess mayo, watercress MEAT Merguez sausages, harissa, pomme puree Seared baguette steak, horseradish creme fraiche, Jerusalem artichoke crisps Hot cubanos toasted sandwiches Organic pork sausage rolls, mustard seed mayo Pulled beef brisket, tagliatelle, aged parmesan Italian meatballs, pomodoro ragu, creamy polenta Croque Monsieur with gruyere and smoke ham Fried chicken brioche burgers, crunchy slaw, hot sauce