Starters |
||
|---|---|---|
| Home Made Soup of the Day | Freshly made and served with bacon and herb croutons | |
| Fan of Galia Melon | With a berry compote and fruit coulis | |
| Pate de Cuisine | Served with a plum and apple chutney, toasted bread | |
| Grilled Goats Cheese | Sat upon a rocket salad with a spiced apple sauce | |
| Garlic Mushrooms | In a creamy cheddar sauce, served with pitta bread | |
Main Dishes |
||
|---|---|---|
| Braised Shank of Lamb | On a bed of creamed leeks with a redcurrant and rosemary jus | |
| Poached Supreme of Chicken | Stuffed with a salmon and dill mousse, served with a vermouth and sun-dried tomato sauce | |
| Pork Steak | On a bed of braised apples and cider sauce | |
| Oven Baked Supreme of Salmon | Sat upon sweet chilli peppers with a sage beurne blanc sauce | |
| Aubergine and Beef Tomato Gateaux | Served with a tomato and mint coulis | |
Puddings |
||
|---|---|---|
| Dessert of the Day | Please ask your server | |
| Cheese Board | With Celery, grapes and crackers | |
| Raspberry and White Chocolate Cheesecake | ||
| Ice Cream | Served in a tuillle basket | |