Plum Tomato and Pimento Soup with Basil dressing and bread roll
Caramelised Red Onion and Goats Cheese Filo Parcel
Chef's homemade Leek and Potato Soup served with a bread roll
Carrot, Coriander and Ginger soup, served with a bread roll
Trio of Melon, with Parma Ham and Orange Dressed Salad
Duck Liver Paté with Orange Salad and Brioche Toast
Warm Mushroom and Leek Tart with Spinach Salad and Bearnaise Sauce
Duck and Spring Onion Roll with Plum Sauce Dip
Chef's own Minestrone Soup with Parmesan shavings
Roasted Chicken Breast served with chicken gravy and roast potatoes
Honey-glazed Pork Belly served with Bubble and Squeak cake
Roasted Mediterranean Vegetable Filo Parcel, served with pesto dressing
Wild Mushroom and Leek served on a flaky pastry tart accompanied by Hollandaise sauce and new potatoes
Roasted Red Pepper filled with Sultana Couscous and Coriander Pesto
Loin of Pork with Caramelised Red Onion an Roast Potatoes
Slow cooked Duck Leg with Orange and Thyme Dressing with Creamed Potatoes
Herb crusted Cod with Tartare Sauce and Chunky Chips
Chicken Breast stuffed with Sausage Meat, served with Sage and Chicken Gravy and Roasted New Potatoes
Roasted Top Side of Beef drizzled with a Red Wine, Tarragon and Peppercorn sauce, served with Cream Leeks and Roasted New Potatoes
Baked Sea Bass with baby Vegetables and Chive Crème Fraiche, New Potatoes
Vanilla Ice cream with Fruit Coulis
Lemon and Lime Tart with Fresh Cream
Apple Tart with Fresh Cream
Lemon Sponge with Lemon Custard
Sticky Toffee Pudding with Custard
Brioche Bread and Butter Pudding
Pear and Almond Tart
Mango and Passion Fruit Mousse Cake
Lemon Cheesecake
Ginger and Syrup Sponge Pudding served with Chef's own Vanilla Custard
Lemon or
Raspberry or
Mango or
Passion Fruit