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for starters...
pan-fried king prawns £5
in a white wine & tomato sauce field mushrooms with garlic butter £4
served on toasted brioche whole box-baked camembert £7
with roast bulb of garlic, balsamic vinegar, olives, sun-dried tomatoes & rustic bread sliced
smoked salmon & prawns £5.75
served on a bed of salad
leaves, topped with marie rose sauce chef’s home-made pate £4.50
served with tomato chutney and hot toast terrine of smoked chicken £5
studded with pistachio nuts, served with salad leaves & a walnut vinaigrette |
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and for mains...
chargrilled sirloin of beef £15
cooked to your
liking, served with grilled tomato, mushrooms & onions oven roast breast of duck £13.50
set on a fresh ginger & plum sauce venison casserole £14
with button onions & mushrooms, in a port wine sauce pan-fried monkfish £16
flamed in pernod and finished in a cream sauce steak diane £16
entrecote steak, flamed in brandy & finished with a sauce of dijon mustard, mushrooms & cream pan-fried
fillet of pork £12.50
served with apples & a port wine
reduction filo basket, filled with stir-fried vegetables £9.50
flavoured with hoi sin sauce |
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and now desserts...
homemade baileys crème brulee £4 hot sweet of the day £4 warm
pancake £4
filled with fresh apples, sultanas
& cinnamon, served with a scoop of vanilla ice cream trio of ice creams £4
served with sugar curls deluxe cheeseboard £6.75
with grapes, celery and home-made chutney & biscuits |
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