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 | |