Bread:

Selection of rustic dinner rolls with butter

To start with:


Roasted pimento and plum tomato soup with herb oil
Asparagus wrapped in Parma ham and chive hollandaise
Cherry tomato and basil bruschetta with balsamic reduction
Chicken liver and orange pate, melba toast and plum chutney
Pressed ham hock and sweet potato terrine with pickled shallots
Locally smoked trout and endive salad with lemon and dill dressing

To follow:

All of our main courses are served with steamed seasonal vegetables unless specified differently


Salmon fillet, new potatoes and spinach with white wine sauce
Paupiette of plaice and warm Nicosia salad and dill butter
Supreme of chicken with fondant potato and Portobello mushroom sauce
Trio of Boston sausages, mash potato and red onion gravy
Pork Tenderloin, sweet potato pure and red wine currant jus
Slow roasted lamb shank, celeriac mash potato and red currant jus
Medallions of beef fillet with rustic chips and porcini mushroom sauce

To finish:

Dark chocolate and orange mouse with berry compote
Caramelised lemon tartlet with raspberry coulis
Salted caramel and panna cotta pots with toffee popcorn
Sticky toffee and walunt pudding with butterscotch sauce
Merlot poached pears with vanilla and cinnamon
Summer fruits pavlova with cream Chantilly and raspberry syrup

 

 

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