December Weekend Menu |
|
2 Courses: £22.50
3 Courses: £28.00 Friday & Saturday Evening |
|
Sweet Potato, Ginger and Lemongrass Soup | |
Smoked Salmon Roulade filled with Cream Cheese and Roast Salmon | |
Grilled Goats Cheese on Mixed Tossed Salad | |
King Prawns with Cocktail Dip and Avocado Salad | |
Farmhouse Style Duck and Chestnut Terrine with Fruit Chutney | |
Chicken Liver Pate with Apricot Chutney and Brioche Toast | |
Monkfish Scampi with Aioli | |
********************** | |
Roast Turkey Crown with Traditional Trimmings | |
Slow Baked Lamb Shoulder with Dauphnoise Potatoes | |
Roast Venison “Pave” with Wild Mushrooms and Champ | |
Flat Iron Steak with Peppercorn Sauce, Mushrooms and Hand Cut Chips | |
Braised Blade of Beef with Red Wine Sauce and Creamy Mash | |
Seasbass Filet on Creamy Leek and Prawn Sauce with Crushed Potatoes | |
Breast of Chicken with Butterbean and Chorizo Casserole | |
All Dishes are Served with Seasonal Vegetables | |
********************** | |
Chocolate and Orange Brownie with Chocolate Sauce and Vanilla Ice Cream | |
Christmas Pudding with Brandy Sauce | |
Vanilla Pannacotta with Fresh Berries and Raspberry Sorbet | |
Milk Chocolate and Raspberry Creme Brûlée with Lemon Curd Ice Cream | |
Pauls Pavlova with Creme Chantilly, Fresh Fruit and Honeycomb Ice Cream | |
Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice Cream | |
Selection of Cheese with Celery, Grapes and Biscuits |