Menu

3 Courses

2 Courses

Chicken Liver, Brandy & Smoked Bacon Pate

With cranberry & orange chutney & warm toast

Pan-Fried Mushrooms (vg)

Served in a spicy saffron, red pepper & coriander salsa

Smoked Salmon & Prawns

With a lemon & chive crème fraiche

Salt Cod Croquettes

Served with Tartare Sauce

Moroccan Spiced Cauliflower Soup (vg)

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Vegetarian Wellington (vg)

Pastry filled with a nut stuffing, roasted peppers, beetroot & cavolo nero. Served with a shallot & pink peppercorn sauce

Grilled Fillet of Sea Trout

Served with a white wine, cream, watercress & chive sauce

Pan-Fried Pork Fillet Medallions

Served in a pink peppercorn, mushroom, sage & Marsala wine sauce

Baked Four Cheese Cannelloni (v)

Filled with spinach, ricotta & gorgonzola, Topped with a cheesy béchamel sauce & parmesan

Strips of Chicken Breast

Served with a mushroom, garlic & cream sauce

Roast Rump of Lamb

Served with a juniper berry, redcurrant & port sauce

Prime Sirloin Steak (£7 extra)

topped with a basil, parmesan & tomato butter.

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

2 Courses

3 Courses

Chicken Liver, Brandy & Smoked Bacon Pate

Served with a cranberry & orange chutney & warm toast

Pan-Fried Mushrooms (vg)

Served in a spicy saffron, red pepper & coriander salsa

Smoked Salmon & Prawns

With a lemon & crème fraiche

Salt Cod Croquettes

With tartare sauce

Moroccan Spiced Cauliflower Soup

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Strips of Chicken Breast

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

Prime Sirloin Steak

Served with a basil, parmesan & tomato butter

Grilled Fillet of Sea Trout

Served with a white wine, cream, chive & watercress sauce

Pan-Fried Medallions of Pork Tenderloin

Served in a pink peppercorn, mushroom, sage & marsala wine sauce

Four Cheese Cannelloni (v)

Filled with spinach, ricotta & gorgonzola. topped with a cheesy béchamel sauce & parmesan

Roast Rump of Lamb

Served with a juniper berry, redcurrant & port sauce

Vegetarian Wellington (vg)

Pastry filled with nut stuffing, roasted peppers, beetroot & cavolo nero. With a pink peppercorn & shallot sauce

All served with fresh vegetables, Dauphinoise & Sauté Potatoes

Crispy Fried Calamari

Served with a sweet chilli sauce

Parcels of Salmon Gravadlax

Filled with crayfish & a dill & lemon sauce

Chicken Strips

Marinated with honey, Dijon mustard, soy sauce with sesame seeds

Grilled Goats Cheese (v)

Served with bettroot & toasted walnuts with a honey & thyme dressing

Fresh Cornish Mussels

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

Avocado, Mozzarella & Sun-Dried Tomatoes (v)

With a basil dressing

Fillet of Hake with Mussels

served in a lemon, garlic & parsley butter

Chateaubriand (for 2 or 3 people)

Whole roasted prime fillet steak (20oz) Served with a fresh tarragon & Rioja wine sauce

Roasted Rack of Lamb

Served with a port, redcurrant jelly & mint sauce

Fillet Steak Medallions

In a sweet sherry sauce with shallots, fine herbs & chilli

Fillet Steak

Prime Fillet Steak served with a brandy and green peppercorn sauce

Vegetarian Paella (v)

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

Fresh Seasonal Vegetables or a Mixed Salad are served with Dauphinoise & Saut Potatoes

A Selection of Home made desserts

A Selection of Cheeses & Biscuits

Goats Cheese Salad (v)

With a honey vinaigrette

Chicken Liver Pate

With red onion marmalade & toast

Grilled Sardine Fillets

With olive oil, garlic & thyme

Pan Fried Spicy Mushrooms (v)

Avocado & Salmon Gravadlax

With a dill & mustard mayonaise

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Fillet of Hake

Served with a cream, white wine & dill sauce

Roast Rump of Lamb

With a mint & redcurrant sauce

Roast Sirloin of Beef

With Yorkshire pudding, horseradish & gravy

Slow Cooked Belly of Pork

With crackling, apple sauce & gravy

Fillets of Sea Bass

With a dill & caper butter

Vegetarian Paella (v)

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

Strips of Chicken Breast

In a white wine, cream & tarragon sauce