Sample Menu
To Start
Chef’s freshly prepared leek and potato soup topped with a blue cheese croute
Gateaux of black pudding served with crushed potatoes and leeks, drizzled with a light grain mustard sauce
Smooth chicken liver pate served with a spicy fruit chutney and toasted ciabatta
Timbale of Atlantic prawns served with a cherry tomato and cucumber salad drizzled with a Marie rose dressing
Filo wrapped goat’s cheese parcel served with dressed salad leaves, enhanced with a balsamic vinaigrette and caramelised red onions
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Main Courses
Fillet steak served with hand cut chunky chips and a classic Diane sauce
(£3.00 supplement charge)
Supreme breast of chicken filled with a butternut squash mousse served with dauphinoise potatoes, coated with a Madeira jus
Thyme and sage crusted rack of lamb sat on colcannon crushed potatoes,
coated with a red wine jus
Herb crusted fillet of salmon sat on creamy mash potatoes,
coated with a watercress sauce
Three cheese and tomato tartlet served with a tempura of onion rings, rocket salad and rosemary and garlic infused hassleback potatoes
All of the above main courses are served with a selection of market fresh vegetables
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Desserts
Sticky toffee pudding served with a rich toffee sauce and creamy custard
Bailey’s Cream filled profiteroles drizzled with a rich chocolate sauce
Fresh fruit basket served with a mandarin sorbet
Strawberry tart
Spiced Mixed berry Pavlova
Freshly brewed filter coffee/ tea and chocolate mints £1.75
Lunchtime menu two courses £10.95, three courses £13.95
Evening Menu two courses £18.00, Three Courses £21.50
(£3.00 supplement charge on steak)
Friday night gourmet menu £18.95 for four courses
(£3.00 supplement charge on steak)
Sunday lunch menu two courses £10.95, three courses £14.95
