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2 Courses

3 Courses

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Chicken Liver Paté

With red onion marmalade & melba toast

Camembert Croquettes (v)

Served with cranberry sauce

Salmon Gravadlax & Avocado

With a dill & mustard mayonnaise

Prawn & Crayfish Cocktail

Topped with a Marie-Rose sauce

Pan-Fried Mushrooms (vg)

Served with a coriander, red pepper, garlic & chilli mojo

Prime Sirloin Steak

Served with a cream, brandy & green peppercorn sauce

Strips of Chicken Breast

In a sweet sherry, mixed pepper & Mediterranean herb sauce

Baked Fillet of Salmon

With a honey, ginger, garlic & soy sauce glaze

Pork Tenderloin Medallions

Served with a Marsala wine & mushroom sauce

Grilled Fillet of Sea Bream

Topped with a lemon, mustard & thyme butter

Thai Vegetable Curry (vg)

Served with saffron rice

Goats Cheese & Aubergine Timbale (v)

Layers of goats cheese, beef tomato, red onion & aubergine, served with a basil dressing

All dishes are served with Sauté and Dauphinoise potatoes and a selection of fresh vegetables.

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Breaded Goats Cheese Wedges (v)

With a fruity chutney

Grilled Sardine Fillets

With olive oil, garlic & thyme

Avocado & Salmon Gravadlax

With a dill & mustard mayonaise

Chicken Liver Pate

With red onion marmalade & toast

Pan Fried Spicy Mushrooms (v)

Roast Sirloin of Beef

With Yorkshire pudding, horseradish & gravy

Vegetarian Paella (v)

Saffron rice with mushrooms, peppers, onions, halloumi cheese and avocado

Slow Cooked Belly of Pork

With crackling, apple sauce & gravy

Roast Rump of Lamb

With a mint & redcurrant sauce

Fillets of Sea Bass

With a dill & caper butter

Strips of Chicken Breast

In a white wine, cream & tarragon sauce

Large Prawn Tails

Served in a red Thai curry sauce

Pan-Fried Scallops

Topped with a lemon, garlic & parsley butter

Grilled Goats Cheese (v)

Served on fresh salad leaves with toasted walnuts & a citrus & honey dressing

Antipasti (v)

Mozzarella, tomatoes, avocado & marinated artichokes

Salmon Gravadlax Parcels

Filled with prawns & a dill, mustard & lemon sauce

Albondigas

Traditional Spanish meatballs served in a rich Mediterranean herb sauce

Fresh Cornish Mussels

Steamed with white wine, cream, shallots, garlic, lemon & parsley

Fillet Steak

Prime Fillet Steak served with a brandy, peppercorn & cream sauce

Vegetarian Paella (v)

Saffron rice with mushrooms, onions, peppers, tomatoes, halloumi cheese and avocado

Chicken Breast

Served in a white wine, cream, mushroom & tarragon sauce

Prime Fillet Steak Medallions

Served in a sherry sauce with sweet peppers, fine herbs & chilli

Fillet of Salmon with Mussels & Large Prawns

served in a lemon, garlic & parsley butter

Roast Rump of Lamb

Served with a port, rosemary & garlic sauce

Chateaubriand (for 2 people)

Whole roasted prime fillet steak (20oz) Served with a Madeira wine & mushroom sauce

Chicken Liver Paté

With red onion marmalade & warm toast

Salmon Gravadlax & Avocado

With a dill, lemon & mustard mayonnaise

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Camembert Croquettes (v)

Served with cranberry sauce

Prawn & Crayfish Cocktail

Topped with a Marie-Rose sauce

Pan-Fried Mushrooms (vg)

Served with a coriander, red pepper, garlic & chilli mojo

Pan-Fried Pork Fillet Medallions

Served in a mushroom & Marsala wine sauce

Prime Sirloin Steak

With a brandy & peppercorn sauce

Goats Cheese Timbale (v)

Baked layers of goats cheese, tomato, aubergine & red onion. With a basil dressing

Strips of Chicken Breast

In a sweet sherry, mixed pepper & Mediterranean herb sauce

Grilled Fillet of Sea Bream

Topped with a lemon, mustard & thyme butter

Thai Vegetable Curry (vg)

Served with saffron rice

Baked Fillet of Salmon

With a honey, ginger, garlic & soy sauce glaze

All served with fresh vegetables, Dauphinoise & Sauté Potatoes

Tiramisu

Sticky Toffee Pudding

Served with vanilla ice-cream

Coconut & Mango Semifreddo (gf)

Lemon Syllabub

Ice-creams & Sorbets

Classic Creme Bruleé

Selection of English & Continental Cheeses

1.50 extra

2 Courses

3 Courses

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Celeriac Remoulade

Served with slices of Parma Ham

Crispy Fried Calamari

With a spicy Marinara dip

Pan-Fried Mushrooms (v)

Served in a cream, garlic, tarragon & wholegrain mustard sauce

Pork & Smoked Bacon Terrine

With a spiced apple chutney & wholemeal toast

Roasted Tomato Soup (vg)

Topped with a basil oil

Grilled Goats Cheese (v)

With walnuts & cranberry dressing

Traditional Roast Breast of Turkey

With sage stuffing, chipolata in bacon, cranberry sauce & turkey stock gravy

Grilled Fillet of Salmon

With fresh Cornish mussels in a cream, garlic & Pernod sauce

Pan Fried Sirloin Steak (£7 extra)

Topped with a garlic, parsley & brandy butter

Roast Rump of Lamb

Served in a red wine, mint & redcurrant sauce

Pan-Fried Pork Fillet Medallions

With a port, prune & mushroom sauce

Courgette, Spinach, Goats Cheese & Red Pepper Roulade (v)

Topped with melted mozzarella & a basil dressing

Mixed Nut & Mushroom Roast (vg)

Served with a rich port sauce

Limencello & Raspberry Tiramisu

Brioche Whisky & Raisin Bread & Butter Pudding

Served with salted caramel ice-cream

Classic Creme Bruleé

Triple Chocolate Semifreddo

Traditional Christmas Pudding

Served with brandy butter

Ice-cream & Sorbet Selection

Cheese & Biscuits (£3 extra)

2 Courses

3 Courses

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Celeriac Remoulade

Served with slices of Parma Ham

Crispy Fried Calamari

With a spicy Marinara dip

Pan-Fried Mushrooms (v)

Served in a cream, garlic, tarragon & wholegrain mustard sauce

Pork & Smoked Bacon Terrine

With a spiced apple chutney & wholemeal toast

Roasted Tomato Soup (vg)

Topped with a basil oil

Grilled Goats Cheese (v)

With walnuts & cranberry dressing

Traditional Roast Breast of Turkey

With sage stuffing, chipolata in bacon, cranberry sauce & turkey stock gravy

Grilled Fillet of Salmon

With fresh Cornish mussels in a cream, garlic & Pernod sauce

Pan Fried Sirloin Steak (£4 extra)

Topped with a garlic, parsley & brandy butter

Roast Rump of Lamb

Served in a red wine, mint & redcurrant sauce

Pan-Fried Pork Fillet Medallions

With a port, prune & mushroom sauce

Courgette, Spinach, Goats Cheese & Red Pepper Roulade (v)

Topped with melted mozzarella & a basil dressing

Mixed Nut & Mushroom Roast (vg)

Served with a rich port sauce

Limencello & Raspberry Tiramisu

Brioche Whisky & Raisin Bread & Butter Pudding

Served with salted caramel ice-cream

Classic Creme Bruleé

Triple Chocolate Semifreddo

Traditional Christmas Pudding

Served with brandy butter

Ice-cream & Sorbet Selection

Cheese & Biscuits (£3 extra)