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2 Courses

3 Courses

Watermelon & Mozzarella (vg)

With a fresh mint & olive oil dressing

Calamari & King Prawn Salad

Marinated in a chilli & lime vinaigrette

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Chicken Liver Paté

With red onion marmalade & melba toast

Pulled Pork Croquettes

Served with an alioli dip

Salmon Gravadlax & Avocado

With a dill & mustard mayonnaise

Pan-Fried Mushrooms (vg)

Cooked with olive oil, garlic, sherry & paprika

Prime Sirloin Steak

Served with a Café de Paris butter

Sticky Citrus Chicken Breast

Served mixed leaves & avocado

Grilled Fillet of Cod

Served with sauce vierge (tomato, parsley, basil, lemon, olive oil & capers)

Pork Tenderloin Medallions

Served with a Marsala wine & mushroom sauce

Hake Fritters in a Spiced Batter

Served with a lightly curried mayonnaise

Vegetarian Paella (v)

Saffron rice with mushrooms, onion, peppers, tomatoes, halloumi cheese & fresh avocado

Linguine (vg)

With roasted vegetables, artichokes, basil & toasted pine nuts

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

Large Prawn Tails

Served in a green Thai curry sauce

Grilled Goats Cheese (v)

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

Antipasti (v)

Mozzarella, tomatoes, avocado & marinated artichokes

Gilled Mackerel Fillets

Topped with a tomato, onion & caper salsa

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

Chicken Breast

Served in a tomato, spinach, onion & cream sauce

Pork Tenderloin Escalopes

With a lemon, parmesan & pine nut crust. Served with a saffron alioli dip

Fillet of Hake 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 or 3 people)

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

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

Pulled Pork Croquettes

Served with an alioli dip

Watermelon & Mozzarella (v)

With a fresh mint & olive oil dressing

Pan-Fried Mushrooms (vg)

Cooked with olive oil, garlic, sherry & paprika

Chicken Liver Paté

With red onion marmalade & warm toast

Salmon Gravadlax & Avocado

With a dill, lemon & mustard mayonnaise

Calamari & King Prawn Salad

With a lime & chilli vinaigrette

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Pan-Fried Pork Fillet Medallions

Served in a mushroom & Marsala wine sauce

Vegetarian Paella (v)

Saffron rice with mushrooms, onions, peppers, tomatoes, halloumi & avocado

Grilled Fillet of Cod

Served with sauce Vierge (tomato, parsley, basil, lemon, olive oil & capers)

Hake Fritters in a Spiced Batter

Served with lightly curried mayonnaise

Prime Sirloin Steak

Topped with a Café de Paris Butter

Linguine (vg)

With roasted vegetables, artichokes, basil & toasted pine nuts

Sticky Citrus Chicken Breast

Served with mixed leaves & fresh avocado

All served with fresh vegetables, Dauphinoise & Sauté Potatoes

Exotic Fruit Salad (vg,gf)

Limoncello & Raspberry Tiramisu

Chocolate & Frangelico Bread & Butter Pudding

Served with vanilla ice cream

Cherry, Dark Chocolate & Mint Vacherin (gf)

Coffee & Baileys Cheesecake

Ice-creams & Sorbets

Classic Creme Brule

Vanilla & egg custard with a caramelised sugar topping

Selection of English & Continental Cheeses

1.50 extra