New brunch options include: smoked salmon and scrambled egg, served on toasted muffin; eggs royale; and eggs Benedict and porridge served with honey.
Smoked salmon also features on the new lunch section as a tosada, and as a wrap with avocado.
Hot dishes include: rib-eye steak, matured for a minimum of 35 days and char-grilled to order; 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, which has just 498 calories.
Other highlights among the 16 new dishes are lemon and garlic-glazed grilled chicken, and beef and chorizo puff pie.
New to the dessert section is the amaretti and Irish cream cheesecake, and a sticky treacle tart served with hot custard or vanilla ice cream.
The menu launches this Thursday (23 October).
Nicola Stuart, brand development manager for Slug & Lettuce, said: “With our menu change our priority has been to deliver dishes that are full of flavour and served to perfection.
“We’re serious about food and we’d like customers who’ve not dined with us before to come and try some of our dishes. We’re confident they will love what they taste.”