Hor d’oeuvres
Bread, Olives and stuffed peppers
Served with extra olive oil & balsamic reduction
Supplement £3.50 (per 2 people)
Starters
CHEF’S FRESHLY MADE SOUP OF THE DAY (v)
GARLIC MUSHROOMS: Chestnut & cup mushrooms in a creamy garlic sauce , served on toasted brioche topped with shoestring vegetables.
CHARCUTERIE BOARD: Salami, chorizo, pepperoni, marinated olives, feta stuffed peppers, served with olive oil & balsamic dressing,and crusty bread
POACHED SALMON TIAN: With avocado mousse,Atlantic prawns, & citrus dressing
SMOKED CHICKEN & PANCETTA CEASAR SALAD
Mains
CHARGRILLED SIRLOIN STEAK: Buttered Mushroom, Grilled Tomato,
Parsley Butter and Thrice Cooked Hand Cut Chips and choice of Sauce
Supplement £ 5.50
PORK STROGANOFF: with sour cream, gherkins,beetroot crisps, & buttered pilaff rice
SLOW ROAST SHOULDER OF LAMB; Red currant & port wine jus, confit potaoes,& ratatouille.
HERB CRUSTED CHICKEN FILLET: Filled with cream cheese & chives, served with parmentier potatoes, braised red cabbage, caramelised onion gravy.
PAUPIETTE OF PLAICE WITH SMOKED SALMON MOUSSE: White wine sauce, baby new potatoes, & asparagus
BEER BATTERED COD FILLET: Hand cut chips, mushy pea puree, & our own pickled onion & tartare sauce.
BAKED PORTOBELLO MUSHROOM : Topped with buttered spinach, & poached egg mornay.
Extras
– (charged as supplement)
Thrice cooked hand cut chips, baby new potatoes, or mash £2.95each
Seasonal greens £3.50
Mixed leaf salad £4.00
Tomato, red onion & basil salad £4.50
Please note this is a sample à la carte menu, we frequently make changes to our menu’s to ensure the freshest ingredients and produce.
For desserts see separate dessert menu
