Among the lunch offerings at the self-proclaimed "gastropub":
Duck confit salad with Roquefort, garlic confit, pickled shallots, dried cranberries and frisee with a walnut oil, dijon vinaigrette; shepard's pie with stewed lamb and beef and autumn veggies; "house cured" corned beef hash; and Argyll (lamb and beef patty) or pub-burgers served regular or au poivre style.
And on the side? Thompson's suggesting an "adult milkshake" like the Murphy Stout float, made with vanilla ice Cream and Murphy's Irish Stout.
And with any luck, if the weather holds, you'll be able to enjoy it out on Argyll's patio.