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2 Courses

3 Courses

Potted Baked Camembert (v)

With a spiced apple chutney

Figs wrapped in Parma Ham

With Stilton & Honey

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Chicken Liver, Brandy & Smoked Bacon Paté

With cranberry & orange chutney & warm toast

Salmon & Spring Onion Croquettes

Served with a lemon & chive sour cream

Celeriac & Leek Soup (vg)

With a Harissa oil drizzle

Pan-Fried Mushrooms (vg)

With a red Thai curry sauce

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

Prime Sirloin Steak

Topped with a Brandy, peppercorn & herb butter

Vegetarian Paella (v)

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

Traditional Roast Breast of Turkey

Served with sage stuffing, chipolata wrapped in bacon, cranberry sauce & turkey gravy

Pan-Fried Pork Fillet Medallions

Served in a mushroom & calvados sauce

Roast Rump of Lamb

Served with a redcurrant & port sauce

Nut Roast (vg)

Made with chestnuts, butternut squash, apricots & fresh herbs

Grilled Fillet of Hake

With a parmesan crust, served with a white wine & cream velouté

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

Goujons of Hake in Tempura Batter

Served with tartare sauce

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

Pan-Fried Scallops

Topped with a chilli & chorizo butter

Antipasti (v)

Heritage tomatoes, avocado & marinated artichokes

Salmon Gravadlax Parcels

Filled with crayfish & 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

Grilled Goats Cheese (v)

With toasted walnuts, honey & fresh rocket leaves

Vegetarian Paella (v)

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

A Selection of Home made desserts

A Selection of Cheeses & Biscuits

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

Fillet Steak Rossini

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

Fillet of Sea Bass with Mussels & Scallops

served in a lemon, garlic & parsley butter

Roast Rack of Lamb

Served with a red wine, rosemary & garlic 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

2 Courses

3 Courses

Potted Baked Camembert (v)

With a spiced apple chutney

Salmon & Spring Onion Croquettes

Served with a lemon & chive sour cream

Celeriac & Leek Soup (vg)

With a Harissa oil drizzle

Pan-Fried Mushrooms (vg)

With a red Thai curry sauce

Chicken Liver, Brandy & Smoked Bacon Paté

With cranberry & orange chutney & warm toast

Figs wrapped in Parma Ham

With Stilton & Honey

Classic French Onion Soup

Served with garlic croutons & Emmenthal cheese

Pan-Fried Pork Fillet Medallions

Served in a mushroom & calvados sauce

Vegetarian Paella (v)

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

Grilled Fillet of Hake

With a parmesan crust, served with a white wine & cream velouté

Traditional Roast Breast of Turkey

Served with sage stuffing, chipolata wrapped in bacon, cranberry sauce & turkey gravy

Prime Sirloin Steak

Topped with a Brandy, peppercorn & herb butter

Nut Roast (vg)

Made with chestnuts, butternut squash, apricots & fresh herbs

Roast Rump of Lamb

Served with a redcurrant & port sauce

All served with fresh vegetables, Dauphinoise & Sauté Potatoes