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Antipasti

Heritage tomatoes, avocado & marinated artichokes (v)

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Chicken Liver Pate

With fruity chutney & warm toast

Pan-Fried Mushrooms (vg)

With a spicy Piri-Piri dressing

Salmon Gravadlax & Avocado

With a dill & mustard mayonnaise

Fresh Cornish Mussels

Steamed with white wine, garlic, parsley, shallots & a touch of cream

Feta Cheese in Tempura Batter (v)

Served with a tomato chutney

Albondigas

Pork & beef meatballs cooked in a rich Mediterranean herb sauce

Manchego & Chorizo Croquettes

Served with a garlic & saffron aioli

Salmon with Fresh Mussels

With a lemon & garlic butter

Breast of Duck

Served with a brandy, cream & peppercorn sauce

Prime Sirloin Steak

Topped with a shallot & tarragon butter

Rigatoni (vg)

Butternut squash, white wine, rocket & Borlotti beans with rigatoni pasta

Grilled Fillets of Sea Bass

Served with a red Thai curry & basil sauce

Pan-Fried Pork Fillet Medallions

Served in a Marsala wine & mushroom sauce

Goats Cheese Timbale (v)

Baked layers of goats cheese, tomato, peppers & red onion. With a basil & rocket pesto

Strips of Chicken Breast

With Toulouse sausage, served in a red wine, tomato & Provencal herb sauce

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

2 Courses

3 Courses

Chicken Liver Pate

Served with a red onion marmalade & warm toast

Pan-Fried Mushrooms (vg)

with a spicy piri-piri dressing

Manchego & Chorizo Croquettes

Served with a garlic & saffron aioli

Feta Cheese in Tempura Batter (v)

With a tomato chutney

Salmon Gravadlax & Avovado

With a dill, honey & mustard dressing

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Prime Sirloin Steak

Topped with a shallot & tarragon butter

Strips of Chicken Breast

With Toulouse sausage, served in a red wine, tomato & Provencal herb sauce

Grilled Fillets of Sea Bass

Served with a red Thai curry sauce

Pan-Fried Medallions of Pork Tenderloin

Served in a Marsala wine & mushroom sauce

Rigatoni (v)

butternut squash, white wine, rocket & Borlotti beans with rigatoni pasta

Goats Cheese Timbale (v)

Baked layers of goats cheese, tomato, peppers & red onion. With a basil & rocket pesto

All served with fresh vegetables, Dauphinoise & Sauté Potatoes

Pan-Fried Scallops

Topped with a chilli & chorizo butter

Salmon Gravadlax Parcels

Filled with crayfish & a dill, mustard & lemon sauce

Grilled Goats Cheese (v)

With toasted walnuts, honey & fresh rocket leaves

Albondigas

Traditional Spanish meatballs served in a rich Mediterranean herb sauce

Fresh Cornish Mussels

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

Antipasti (v)

Heritage tomatoes, avocado & marinated artichokes

Roast Rack of Lamb

Served with a red wine, rosemary & garlic sauce

Fillet of Sea Bass with Mussels & Scallops

served in a lemon, garlic & parsley butter

Fillet Steak Rossini

Served on a crouton, topped with pate & a Madeira wine sauce

Chateaubriand (for 2 or 3 people)

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

Roast Breast of Duck

Served pink with a cream, brandy & 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

Rum & Raisin Bread & Butter Pudding

Served with ice-cream

Blood Orange Cheesecake

Chocolate Brownies (vg)

Served with ice-cream

Chocolate & Hazelnut Vacherin (gf)

Home ice-cream with layers of chocolate & hazelnut praline & crushed meringue

Limoncello & Raspberry Cheesecake

Salted Caramel Cheesecake

Classic Creme Brule

Vanilla & egg custard with a caramelised sugar topping

Ice-creams & Sorbets

Selection of English & Continental Cheeses

1.50 extra

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

Goujons of Hake in Tempura Batter

Served with tartare sauce

Roast Rump of Lamb

With a mint & redcurrant sauce

Slow Cooked Belly of Pork

With crackling, apple sauce & gravy

Fillets of Sea Bass

With a dill & caper butter

Strips of Chicken Breast

In a white wine, cream & tarragon sauce