| £24.95 | ||
|---|---|---|
| Home-made Broccoli, Stilton and Port Soup | ||
| Salmon and Prawn Mousse | ||
| A light mousse of salmon and prawns served with dill and tomato mayonnaise and Melba toast | ||
| Pork, Chicken Liver and Orange Pate | ||
| Our chef’s home-made pate, fine and smooth in texture made with lean pork, chicken livers, herbs and brandy. Served with red onion and orange marmalade and toasted ciabatta | ||
| Smoked Chicken and Rocket Salad | ||
| Warm oak smoked chicken resting on a rocket leaf salad, coated with a mild chilli dressing, served with creamy Arborio rice risotto | ||
| Crown of Melon with Exotic Fruits | ||
| Slices of galia and cantaloupe melon laced with peach schnapps and served with an array of exotic fruits on a raspberry coulis | ||
| **** | ||
| Fillet of Sea Bass with Linguine and Shellfish Bisque | ||
| A fillet of sea bass poached in white wine served with linguine and shellfish bisque | ||
| Supreme of Chicken with Wild Mushrooms en Croute | ||
| A supreme of chicken filled with chicken and wild mushroom mousse, encased in puff pastry and baked golden brown. Served with a Champagne and mushroom sauce | ||
| Braised Steak Chevalier | ||
| Lean slice of beef sealed in a hot pan and slowly cooked in red wine with bacon, thyme, button mushrooms and onions. Served with Lyonnaise potatoes drizzled with cream | ||
| Fillet of Pork with Green Peppercorn and Brandy Sauce | ||
| Slices of pork fillet sautéed with green peppercorns and finished with cream and brandy. Served with a timbale of wild rice | ||
| Roasted Mediterranean Vegetable Tart | ||
| A deep filo pastry case filled with a delectable combination of roasted Mediterranean vegetables with mascarpone and Greek feta cheese, cherry tomatoes, garlic, hand torn basil and cracked peppercorn. Served with a cream spinach and white wine sauce | ||
| All Main Courses Served with a Crescent of Vegetables | ||
| **** | ||
| Black Cherry and Ice Cream Roulade | ||
| A sponge roulade with black cherry ice cream and kirsch laced black cherries, served sliced on an apricot coulis | ||
| Dundee Pudding with Whisky Syrup | ||
| A light sponge pudding made with plump moist fruits, topped with almonds and served hot with whisky syrup and hot custard | ||
| Panna Cotta with Strawberries | ||
| A wonderfully light set cream dessert with sliced strawberries Genoese croutons and passion fruit coulis | ||
| Old Fashioned Apple Pie | ||
| A traditional deep-dish apple pie, with crisp light pastry, brimming with cooked fresh apples. Served hot with custard or ice cream | ||
| Freshly Brewed Coffee | ||
| Served with mint chocolates | ||
We do not automatically add a service charge like many restaurants, in the
hope and belief that if you have enjoyed your meal, you will show your appreciation
to our kitchen and waiting staff accordingly. A gratuity of 10% or
more of your total bill is customary