Dinner Menu

 

Freshly Sliced Fan of Galia Melon garnished with Seasonal Fruits,

presented with a Redcurrant and Port Wine Coulis.

Cocktail of Prawns and Fresh Pineapple set on a Cushion of Crisp Lettuce,

complemented by a Piquant Seafood Sauce.

Warm Winter Salad of Marinated Chicken, enhanced by a Hot Smoked Bacon

and Honey Mustard Dressing.

A Flaked Smoked Haddock and Leek Fish cake, deep fried and rested on a

Mild Curried Mayonnaise Sauce.

Chicken Liver Parfait accompanied by a Spicy Tomato and Apple Chutney,

served with Toasted French Bread.

 

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Chef’s  Home-made Sweet Potato and Smoked Bacon Soup finished with Cream

and accompanied by Crispy Croutons.

A Refreshing Fruit Sorbet.

 

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English Rib Eye Steak , pan-fried, rested on Sautéed Field Mushrooms and

finished with a Café de Paris Butter.

Baked Fillet of Scottish Salmon wrapped in Parma Ham, set on a

Rustic Apple and Cider Butter Sauce.

Sautéed Medallions of English Pork Loin rested on a Bubble and Squeak

Potato Cake, served with a Shallot and Red Wine Sauce.

Baked Breast of Chicken filled with Mature Cheddar Cheese, wrapped with

Smoked Bacon, presented in a Fresh Tomato and Pesto Sauce.

Half a Crispy Roast Duckling, served on an Orange and Grand Marnier Sauce

garnished with Freshly Sliced Orange Segments and Caramelised Zest.

Roasted Sweet Red Pepper filled with a Spicy Woodland Mushroom Stroganoff,

accompanied by Fresh Buttered Tagliatelle.

 

 

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A Selection of Home-made Sweets.

 

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Freshly Brewed Coffee and Chocolate Mints.

 

£28.95  Inclusive of V.A.T

 

 

PLEASE NOTE THIS IS A SAMPLE MENU AND NOT THE CURRENT MENU.