Trilogy
of Melon with Peaches and Citrus Fruits
Smoked Haddock
and Sweetcorn Fishcake set on a bed of Salad
Leaves with a Mild Chilli and Lime Tartar Sauce
Duck and
Chicken Liver Pate with Orange and Port
jelly served with toasted baguette
Casserole
of Mushroom with roasted Shallots and Tomatoes, served
with a topping of melted Goats Cheese
Stir-fried
shredded Chicken with Spring Onions wrapped in a
pancake and served in a mild cream curry sauce
Home-made
soup of the day
Chef's Roast
of the Day
Fillet of
Scottish Salmon on a bed of ribbon Courgette and served in a
White Wine and Lemon Cream Sauce
Grilled
Duck Breast served with poached Apples
on a Citrus and Cointreau Sauce
Boned Rack
of English Lamb Topped with a Pesto Crust, set on a bed of
Roasted Peppers and sun-dried Tomatoes, served in a light White
Wine and Tomato Jus
Grilled
Sirloin Steak served in a wild Mushroom and rich Red Wine sauce
Gateau
of Pork Fillet layered with Aubergine and Spinach, topped
with melted Mozzarella Cheese and served with a Peppery Ruby
Port Jus
Seafood
Casserole baked with Olives, Garlic and Tomatoes
in White Wine, served with Garlic Bread
All served
with Fresh Market Vegetables
