Starters
Mediterranean vegetable tart with dolcelatté on a bed of mixed leaves. (veg)
Grand Mere pâté de Campagne served with red onion and cherry tomato, toasted brioche.
Marinated King prawn skewers, with sweet chilli sauce and cucumber.
Smoked mackerel pâté with warm French bread and mixed leaves.
Broccoli + Stilton soup with mini baked rolls and butter. (veg)
Smoked chicken with avocado and crisped bacon on a bed of rocket leaves with house dressing.

Main Course
Steak and mushroom topped with a puff pastry lid served with creamed potato and broccoli and red wine gravy.
Forerib of British beef served with fondant potatoes, green beans and herb jus.
Pan fried sea bass with minted new potato and braised baby gem lettuce in a roasted red paper sauce.
Poached haddock Florentine in a rich west country cheese sauce. Served with minted new potatoes and carrots.
Braised chicken with a medley of seasonal vegetables served with braised rice and cabbage relish.
Lemon corn fed chicken with creamed potatoes and sautéed asparagus.
Slow roasted pork belly with red cheddar mash and pan fried seasonal vegetables
Mushroom tortellini formaggio with cheese sauce and mixed leaf salad. (veg)

Dessert
Irish cream liqueur panna cotte with homemade shortcake.
Lemon meringue ice cream cake with fresh cream + strawberries.
Apple and cranberry sponge pudding with brandy sauce.
Dutch chunky apple flan served with cream or custard.
White chocolate and raspberry cheesecake.