| Sample Menu |
|
|
| Cream of cauliflower soup |
2.00
|
| Red lentil and vegetables soup |
2.00
|
| Grilled vension sausage with Cumberland sauce |
3.50
|
Warm beef and cracked pepper salad
|
4.00
|
| Spinach crepe and salmon roulade with lemon and tarragon dressing |
4.50
|
| Stir fried beef in oyster sauce with mushrooms and steamed noodles |
7.50
|
| Supreme of chicken in a light mango, banana and curry cream served with saffron rice |
7.50
|
| Escalope of pork filled with smoked cheese and apple poached in a cider cream |
8.50
|
| Pan fried salmon fillet with dill and mushroom butter sauce |
8.00
|
| Grilled ribeye steak topped with melted stilton |
8.50
|
| Medallions of venison with haggis in a drambuie cream |
9.00
|
|
|
| Italian tiramisu with sauce anglaise |
3.00
|
| Fresh fruit salad and cream |
3.00
|
| Sticky toffee pudding with ice cream |
3.00
|
| Banoffee pie with cream |
3.00
|
| Warm crepe with mulled berries and ice-cream |
3.00
|
