Sample Menu

STARTERS

HOMEMADE CREAM OF MUSHROOM SOUP
(Garnished with freshly chopped parsley)
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OAK SMOKED CHICKEN BREAST
(With a creamed cucumber dressing)
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TOMATO, AVOCADO & MOZZARELLA SALAD
(With fresh basil vinaigrette)
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STILTON & GUINESS PATE
(With hot toast & Cumberland sauce)
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DEEP FRIED BUTTERFLY KING PRAWNS
(With chilli jam)
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BRICKWALL PRAWN COCKTAIL
(Royal Greenland prawns served on a chiffonade of lettuce topped with a Marie Rose sauce)
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SMOKED SALMON PLATTER
(£5.00 supplement)
(Scottish smoked salmon, served with a salad garnish)
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followed by
FRUIT SORBET

MAINS

ESCALOPE OF DUTCH VEAL SALTIMBOCCA
(Cooked in white wine with fresh sage and crispy pancetta)
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SUGAR BAKED DUCKLING
(Taken off the bone and served with an orange and black cherry sauce)
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BAKED TENDERLOIN OF PORK
(Stuffed with mature chedder, wrapped in bacon and served with a red wine sauce)
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GRILLED LOCAL SEA BASS CAFE DE PARIS
(With a rich butter based garnish including onions, garlic herbs, egg, anchovies and spices)
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ROAST LEG OF ROMNEY MARSH LAMB
(With mint sauce and redcurrant jelly)
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SCOTTISH SALMON DORIA
(Poached fillet of salmon served with cucumber)
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PAN FRIED SIRLOIN STEAK MAISON GARNI
(Garnished with sauteed onions, tomato and mushrooms)
(£3.00 supplement)
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All served with fresh seasonal vegetables
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SWEETS

PROFITEROLES WITH CHOCOLATE SAUCE
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FRESH FRUIT MERINGUE NESTS
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DARK CHOCOLATE & ALMOND TORTE
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STRAWBERRY SHORTCAKE
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PANNA COTTA
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VEGETARIAN MENU

STARTERS

Chilled Melon filled with Lychees
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Tomato, Avocado & Mozzarella Salad
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Artichoke Hearts with a Vinaigrette Dressing
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MAIN COURSES

Vegetable Lasagne
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Mushroom & Sweetcorn Stroganoff Served with Rice
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Three Cheese and Broccoli Bake
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