Saute of Lambs kidneys in Madeira topped with black pudding
Sliced smoked chicken breast and smoked trout in filo basket with hollandaise sauce.
Mushrooms in garlic with dried tomato and basil baked and showered with croutons.
Melon balls in Drambuie with sliced fruit.
Warm mixed salad with prawns and crab with a light curried mayonnaise.
Winter cream thick vegetable soup with croutons
Duo of pasta with spinich tortellini ricotta and cheese sauce and tagliatelle with ham, tomato and basil sauce.
MAIN COURSES. VENISON CASEROLE. PORK DIJON. CAJUN CHICKEN SUPREME. NUT ROAST. SIRLOIN STILTON. SOLE AND SALMON. SUPREME OF DUCK CRANBURY. TROUT CLEO. RACK OF LAMB APRICOT. DOVER SOLE. BUTTERFLY FILLET STEAK. ALL DISHES SERVED WITH FRESH POTATOES AND VEGETABLES. DESSERTS. Individual syrup tart with ice cream or custard. Duo of pancakes filled with black jubilee cherries and served with blackcherry ice cream. Apple suet dumplings and custard. Pavlova filled with raspberries floating on a pool of sauce with a ball of strawberry ice cream. Individual Ark baked Alaska sailing on strawberry sauce. Chocolate cheesecake with chocolate sauce and whipped cream. Assorted ice cream - three scoops of one of the following:- chocolate chip, caramel crunch, rum and raisin or blackcherry all served with whipped cream and wafers. Cheese platter of cheddar or stilton served with biscuits, grapes and celery Freshly made filter coffee served with cream. Cappucino and assorted Teas, THERE ARE SPECIAL MENUS FOR ALL OCCASIONS :- 'PARTY MENU.' 'GOURMET PARTY MENU.' 'CONFERENCE AND MEETING PACKAGES.' and our speciality, "THE WEDDING PACKAGES." TELEPHONE US NOW TEL: 01865 391911.
Diced venison cooked in red win with dried tomato and tarragon served with sage dumplings.
Loin of pork strips brushed with dijon mustard, coated with brown sugar grilled and served with apple puree.
Supreme of chicken in Cajun spice, grilled and served on a bed of rice.
Blend of assorted nuts, marmite, fresh vegetables and tomato juice baked and served with tomato sauce.
Grilled 8oz. sirloin steak cooked to your liking seved with stilton and mushroom sauce.
Pan fried fillet of sole and wedge of salmon with basil butter and peeled lemon.
Roast supreme of duck sliced onto chestnut seasoning with cranbury and port sauce.
Fillet of trout grilled and covered with capers, prawns and flaked almonds.
Roast rack of lamb with apricot and redcurrent sauce.
all served with a mint.
FAX: 01865 391965