Entrées

Potted Mackerel Pate
Served with onion marmalade and warm toast
Seasonal Broth
hearty broth with herb dumplings
Garlic Mushrooms
Saute creamy mushrooms topped with melted goats cheese
Pan Fried Black Pudding
Thick cut black pudding served with soft poached egg and hollandaise
Main Courses

Ribeye Steak
Cooked to your taste with roasted vine tomatoes, Horseradish Yorkshire pudding & red wine gravy
Basa Fillets
Oven baked basa with a fine herb crust, with prawns & mussels in a lemon sauce
Chicken Breast
With creamy mustard and fresh tarrogon sauce
Sweet potato, Red Pepper & Red Lentil Curry
Served with rice and Bombay aloo

All the main courses are served with Dauphinoise potatoes, braised red cabbage and buttered carrots.

Desserts

Gin & Lemon Cheesecake
Warm Baileys Fudge Cake and Double Whipped cream
Vanilla Crème Brûlée with mixed fruit compte
Cheese Board, Grapes and Chutney