*Bar & Bistro *I have tried to produce an evening menu which is both stimulating for you,the diners, and also workable for me, the chef, with the kitchen facilitiesavailable. Whenever possible, I will take advantage of seasonal produce.All food is prepared “in house” except where clearly stated and my saucesare, generally, reductions using home-made stocks, wines and fresh herbs.The menu may be limited in choice but sometimes this can be a bonus. Wehave all, at some point, sat looking at a complicated menu, scratching ourheads, wracked with indecision.I will also make timely changes to the menu which will keep it fresh andallow my regular customers to choose something different every time. Anyfavourites you may have will make a reappearance at some point and anypersonal requests will be considered carefully.I, personally, regard Bistro dining as an informal occasion, where stuffyrestaurant rules don’t apply. I like my customers to feel relaxed and ableto enjoy the food without the worry of following etiquette. If you want topick it up with your hands or dip your bread in, please feel free to do so.