Starters
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Freshly
prepared soup of the day.
|
Thai
pork belly salad with red onion salsa and peanuts.
|
Smoked
salmon panacotta with dill vinaigrette and melba toast.
|
Smooth
Pate of Chicken Livers with tomato chutney and oatcakes.
|
Melon
and grenadine cocktail with blackcurrant sorbet.
|
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Main
Course
|
Roast
rib of Scotch beef with Yorkshire pudding and gravy.
|
Roast
haunch of venison with Stornaway black pudding,
parsnip puree and thyme jus.
|
Breast
of chicken in peppercorn sauce served with rice.
|
Grilled
fillets of red mullet with lemon and coriander cous cous,
chorizo sausage and sweet chilli dressing.
|
Puy
lentil polenta cakes on char grilled Mediterranean
vegetables.
|
(All
main courses served with seasonal vegetables and
potatoes)
|
Sweets
|
Iced
parfait of blackberry and vanilla with Chantilly cream.
|
Traditional
Eton mess.
|
Dark
chocolate mousse with walnut and chocolate cookies.
|
Sticky
toffee pudding with custard.
|
£17.00 per person
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