Current Menu

Starters

Glass of Prosecco

Home made curried parsnip soup

served with herb croutons

(v)

Goat's cheese & red onion filo parcels

served with a vinaigrette dressed rocket leaves

(v)

Chicken livers

served in a creamy spinach sauce with ciabatta

Bread

Complimentary fresh bread (extra portions of bread £1.00)

Supplement

Mixed bowl of olives (£3.00 supplement)

Mains

Braised Sirloin Steak

served with onions, mushrooms & a red wine & thyme sauce

(gf)

Rainbow Trout

served with a lemon dill, caper, white wine dressing

(gf)

Pork Tenderloin

served with a Dijon mustard & honey sauce

(gf)

Pea & Asparagus Risotto

(v)

Desserts

Raspberry & chocolate brownie

served with a raspberry coulis

(v)

Mango Sorbet

served with apple crisps

(v) (gf)

Gin & Tonic Cheesecake

served with Chantilly cream

(v)

Fourth Course

A selection of cheese, biscuits, celery, grapes & apple