A la carte and Table d'hote menus - Starters

ASPARAGUS TIPS
Topped with a poached egg & hollandaise sauce

CRAB PRAWN & PINK GRAPEFRUIT SALAD                         

HOME-MADE CHICKEN LIVER PATE
Served with onion marmalade and toast

MUSHROOMS & LAMBS KIDNEYS             
Cooked with a whisky & sage cream sauce in a puff pastry case

SMOKED SALMON                                                          
With lemon & cracked black pepper

CHICKEN TORTE
A hot puff pastry case filled with chicken, placed On a white wine & chive sauce

SEAFOOD RISOTTO                                                                 
With scallops, prawns & mussels & a parmesan crisp

KING PRAWNS
Grilled in garlic butter garnished with stir fried vegetables
               

BLACK PUDDING BACON & MUSHROOM FILO PARCEL
served with apple & redcurrant sauce

CHEF’S HOME-MADE SOUP OF THE DAY