STARTERS |
| | Leek & Potato Soup | A creamy smooth soup of fresh leeks and potatoes finished with crisp parmentier potatoes. |
| | Summer Fruit Tower | A tower of galia and canteloupe melon with pear and grapes, set in a light fruit syrup, garnished with summer berries and drizzled with raspberry coulis. |
| | Three Cheese & Bacon Potato Wedges | Golden brown potato wedges smothered in hot cheese sauce and topped with sautéed lardons of bacon and chopped chives. |
| | House Paté | Smooth chicken liver and garlic paté, served with tangy Cumberland sauce on a bed of green leaves and toasted wholemeal baguette. |
| | Salmon, Prawn & Seafood Basket | Fresh salmon, prawns and seafood bound in a light lemon and garlic cream sauce served in a roasted filo basket. |
MAIN COURSES |
| | Salmon & Spring Onion Fishcakes | A combination of fresh lemon-infused salmon, crisp spring onions and creamy mashed potato bound into a fishcake, pan-fried and served with a creamy watercress sauce. |
| | Roulade of Turkey | A roasted turkey escalope rolled around fresh herb sausage meat stuffing, wrapped in bacon and served on creamed potato with cranberry infused gravy. |
| | Beef Bourguignon | The classic combination of braised beef, bacon, red wine, onions, mushrooms and herbs accompanied with zingy horseradish dumplings. |
| | Gorgonzola & Mushroom Penne | Sautéed button mushrooms tossed through a creamy Gorgonzola and white wine sauce with baby spinach leaves and drizzled with sun dried tomato crush. |
| | Caramalised Onion & Goats Cheese Tart | A short crust pastry tart filled with tangy caramelised onions topped with goat’s cheese and baked in the oven until golden brown. Served on a bed of rustic ratatouille and drizzled with rocket pesto. |
All main courses are served with potatoes and seasonal vegetables |
DESSERTS
|
| | Mincemeat Tart | A freshly prepared short crust pastry tart with zesty mincemeat and served with Amaretto cream. |
| | Lemon Cheesecake | A light refreshing cheesecake made with whipped cream, low fat cream cheese and lemon zest on a buttery biscuit base and served with fruit coulis. |
| | Chocolate Profiteroles | Classic homemade choux pastry, piped with Chantilly cream and smothered with lashings of warm chocolate sauce. |
