Eggs benedict and beef and chorizo puff pie are among new dishes on the new winter menu at Slug and Lettuce bars.
Taking customers through from brunch to dinner, 16 new dishes have been added at the 70 bars around the UK by operator Stonegate Pub Company
Other new brunch options include smoked salmon and scrambled egg served on toasted muffin, eggs royale, and porridge served with honey.
Smoked salmon also features among the new lunch choices as a tostada and as a wrap with avocado.
Hot dishes include rib-eye steak, matured for at least 35 days and chargrilled to order, and lemon and garlic glazed grilled chicken.
Others include a smoked haddock, salmon and king prawn pie with a cream and leek sauce and topped with buttery mash and cheese, and a brie and broccoli pasta bake.
New on the dessert menu is the amaretti and Irish cream cheesecake and a sticky treacle tart served with hot custard or vanilla ice cream.
Nicola Stuart, brand development manager for Slug and Lettuce, said: “Those who dine at Slug and Lettuce regularly know that our menu is packed with fresh, tasty and great value dishes. With our menu change our priority has been deliver dishes that are full of flavour and served to perfection.”