Sample Menu

Sample Menu April 2018 

Starters

Chefs Soup of the Day - Home Baked Bread (*)

Mediterranean Vegetable & Goat's Cheese Tartlet - Sun Dried Tomato - Basil Salad (V)(*)

Thai King Prawn Broth - Chilli - Corriander (*) 

Pan-fried Duck Breast - Asian Greens - Plum Sauce (*)

Seared Fillet of Beef Carpaccio - Rocket & Pickled Radish Salad - Parmesan - Balsamic & Olive Oil

Pan Fried Scallops - Crispy Pancetta - Soft Boiled Quail Egg - Balsamic Dressing

Main

Linguine Pasta - Sun Dried Tomato - Olives - Fresh Basil - Parmesan Shavings (*)

Pan-Fried Salmon - Champ Potato - Creamed Spinach (*)

Roasted Chicken Supreme - Crushed New Potato - Wild Mushroom & Chive Sauce (*)

Braised Pork Belly - Chorizo - Apple - Sweet Potato - Crackling Shards (*)

Pan-Fried Sea Bass Fillet - Mango - Chilli - Coriander Salsa - Avocado - Langoustines

Pan-Fried Cannon of Lamb - Dauphinoise Potato - Roasted Baby Carrots - Carrot Puree - Port Reduction

Grills

All served with Mushrooms, Cherry Tomatoes & Hand Cut Chunky Chips

8oz Sirloin

10oz Ribeye

6oz/12oz Rump Steak

8oz Fillet Steak

Desserts

Warm Sticky Toffee Pudding (V) - Salted Caramel Sauce - Clotted Cream - Caramelised Banana

Dark Chocolate Fondant (V) - Warm Cherries - Chocolate Paint - Chocolate Ice Cream

White Chocolate Creme Brulee (V) - Ginger Shortbread

Roast Apple Panna Cotta - Baby Toffee Apple - Granola - Vanilla Seed Ice Cream

Iced Pistachio Parfait (V) - Chocolate Crumb - Honeycomb Biscotti