Starters
Squid tempura with mango chutney dip.
Butternut squash soup with fresh herb croutons.
Hot crisp atichokes with parma ham.
Aubergine and tahini pate.
Smoked salmon and feta mousse.
Smoked Salmon parcels filled with avocado prawns melon balls and coriander and sea-food sauce.
Spicy parsnip soup with croutons.
Chargrilled asparagus with olive tapanade.
Parma ham and melon with mint and raspberries.
Melanzana with ripe tomatoes, herbs, egg plant and buffalo mozzerella.
King prawns in filo pastry with dipping sauce.
Cream of leek and potato soup.
Salmon, and asparagus tartlets served with rocket salad.
Herb salad with scallops in chilli oil.
Roast pumpkin soup with melting cheese.
Bilinis with smoked salmon lemon creme fraiche and dill.
Asparagus with poached quails eggs and lime hollandaise.
Caramelised onion, rocket and blue cheese tarlets
Thai fish cakes with chilli dipping sauce.
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Mains
Trout with hazelnut butter served with cispy salad or warm spinach or courgettes.
Seared chicken breast with a tarragon and lime cream sauce served with crispy roast potatoes and seasonal vegetables.
Fennel and spinach lasagne with two cheeses served with green salad and new potatoes with chive butter (V).
Grilled tuna with nicoise salsa served with seasonal vegetables.
Apricot and pinenut rack of lamb with soft onions and creamy garlic and mint mash.
Fillet of sea trout on cauliflower cream with a fresh herb pea dressing.
Roast fillet of beef with shallots, mushrooms and red wine sauce served with spinach and creamy mash.
Thinly sliced melanzana (aubergine) served with ripe tomatoes, herbs, mozzarella and gated parmesan (V).
Grilled wild salmon fillets with watercress and yoghurt dressing served with new potatoes and seasonal vegetables.
Camelized breast of duck with honey, lime and ginger sauce served with cispy roast potatoes and seasonal vegetables.
Thai green curry with chicken and rice.
Chicken breast with wild mushroom and bacon stuffing and marsala sauce served with crispy roast potatoes and seasonal vegetables.
Roast duck with sour cherry sauce served with roasted new potatoes and seasonal vegetables.
Poached pheasant with celery cream sauce served with roasted new potatoes and seasonal vegetables.
Smoked haddock with spinach and chive butter sauce served with baby roast potatoes and seasonal vegetables.
Seared chicken breast with a tarragon and lime cream sauce served with pan fried new potatoes and seasonal vegetables.
Grilled fillet of monkfish wrapped in parma ham served on spinach mash with a creamy white wine and dill sauce.
Roast and poached beef fillets with guinness onions, crispy bacon and butter fried carrots and creamy mustard mash
Fennel and spinach lasagne with two cheeses served with green salad and new potatoes (V).
Grilled wild salmon fillets with watercress and yoghurt dressing served with new potatoes with butter and chives.
Roast sea bass with lemon sauce and glazed crab mashed potatoes and seasonal vegetables.
Thinly sliced melanzana (aubergine) served with ripe tomatoes, herbs, mozzarella and grated parmesan (V).
Roast fillet of beef with shallots, mushrooms and red wine sauce.
Roast loin of lamb with tomato and basil sauce.
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