please follow the page downwards to see
our
starters and main courses...
Starters
 
spiced
butternut squash, coconut and coriander soup (v)
vine
tomato, fresh basil, avocado and mozzarella with extra virgin olive oil (v)
salad
of goats cheese with roasted red pepper and mint drizzled with fresh pesto (v)
chicken
and basil terrine with salsa verde (new!)
proscuitto,
goats cheese and fig salad (new!)
italian
style anti pasti trio (mozzarella and sun dried tomatoes; parma ham with rocket
and parmesan, roasted peppers and olives)
poached
salmon mousse with smoked salmon and king prawns to garnish
melon
and parma ham
salad
of fresh crab with samphire
fruits
de mer platter (the finest seafoods on a plate)
smoked
mackerel pate with horseradish and watercress
all
served with freshly baked breads and butter
Main courses
roast
belly of pork with sherry gravy and whipped rocket mash (new!)
lemon
and tarragon roast chicken with potatoes dauphinoise
pork
and leek sausages with cheesy mash, spring greens and gravy
beef
stew and dumplings
sage
and peppered scotch fillet of beef with a light cream and herb sauce, farmhouse
potatoes and baby veg (new!)
sunday
roast leg of lamb with all the trimmings
rack
of lamb with a garlic and herb crust, farmhouse potatoes and green beans (new!)
apricot
and herb stuffed leg of lamb with minty new potatoes and greens (new!)
baked
fillets of fish alla marinara (new!)
roast
fillet of salmon with lemon butter,
watercress salad and crushed new potatoes (new!)
char grilled breast of chicken topped with a medley of wild
mushrooms and parmesan served with a cream sauce, baby roast potatoes and
vegetables
pancetta
wrapped breast of chicken, light crème fraiche and tarragon sauce served with
asparagus and baby potatoes
braised
duck legs with borlotti beans and spinach (new!)
barbecue
chicken with wasabi mash and pak choi (new!)
cauliflower
and cheesy potato pie with dijon and herb crumble (v) (new!)
stuffed
aubergine with basil and tomato (v)(new!)
spicy
pumpkin and coconut pie (v) (new!)
goat’s
cheese and red pepper stacks with fresh pesto sauce (v) (new!)
desserts
| 