| To Start: |
Home-made Carrot and Orange Soup topped with Coriander Croutons.
|
Tiger Prawns and Avocado tossed in a Sweet Chilli and Lime Dressing. |
Baked Goat’s Cheese accompanied with a Red Onion Marmalade and a Raspberry Coulis on a Mixed Leaf Plate. |
Chicken Liver and Cognac Pate served with Toasted Seed Bread and Home-made Apricot Chutney.
|
| To Continue: |
Pan-fried Tenderloin of Pork accompanied with a Creamy Calvados Sauce.
|
Succulent Thai Chicken presented on a bed of Rice Noodles finished with a mild Thai Green Sauce. |
Oven Baked Buttery Hake topped with a Sun-dried Tomato Tapenade.
Butternut Squash Risotto with Garlic, Thyme and Parsley finished with Toasted Pine nuts and Parmesan Shavings. |
All main dishes are accompanied with a selection of seasonal vegetables.
|
| To Finish: |
Raspberry, Almond and Amaretto Bread and Butter Pudding with a Home-made Vanilla Ice cream.
|
Baked Chocolate and Mascarpone Cheesecake
|
Individual fresh Strawberry Meringue.
|
|
A selection of Cheeses served with oatmeal crackers and Grapes.
local dishes...
|
