Sample Menu

STARTERS

HOMEMADE CREAM OF APPLE & PARSNIP SOUP
(Garnished with freshly chopped parsley)
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OAK SMOKED TROUT FILLETS
(With a creamed cucumber dressing)
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TOMATO, AVOCADO & MOZZARELLA SALAD
(With fresh basil vinaigrette)
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PORK & CRANBERRY PATE
(With hot toast & Cumberland sauce)
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HOT FRESH ASPARAGUS TIPS
(Served with Parma ham)
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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

MEDALLIONS OF DUTCH VEAL DIJON
(Served in a white wine and cream sauce with wholegrain mustard)
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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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CHAR-GRILLED FILLETS OF SEA BASS
(Served in a chilli, garlic & lime butter)
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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)
(£4.00 supplement)
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All served with fresh seasonal vegetables
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SWEETS

PROFITEROLES WITH CHOCOLATE SAUCE
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HOMEMADE BREAD & BUTTER PUDDING WITH VANILLA CUSTARD
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DARK CHOCOLATE & ALMOND TORTE
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FRESH PEAR FRANGIPANE TART
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PANNA COTTA WITH FRESH BERRIES
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VEGETARIAN MENU

STARTERS

CHILLED MELON
(Served with lychees)
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TOMATO, AVOCADO, MOZZARELLA SALAD
(Served with a fresh basil vinaigrette)
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DEEP FRIED BRIE WEDGES
(Served with cranberry sauce)
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MAIN COURSES

CHEESE & BROCCOLI BAKE
(With three varieties of cheese)
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CASHEW NUT PAELLA
(Finished with fresh spices)
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VEGETABLE LASAGNE
(Handmade individual portion)
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RED THAI VEGETABLE CURRY
(Served with rice)
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