Starters

Wild Mushroom Soup finished with Truffle Oil

Steamed West Coast Mussels with White Wine, Shallots, Cream and Bacon

Chicken Liver Parfait with Cider & Apple Chutney served with warm Brioche

Smoked Duck Breast with Red Chard Salad, Fresh Raspberries & Balsamic Syrup

Smoked Salmon & Prawn Roulade with Marie Rose Sauce & Brown Bread

Red Onion & Goats Cheese Tartlet with Rocket Salad (v)


Main Courses

Braised Lamb Shank, Red Wine & Rosemary Jus

Loin of Pork Stuffed with Black Pudding with a Wholegrain Mustard Sauce

8oz Fillet Steak with Sauteed Chestnut Mushrooms & Redcurrant Jus

Supreme of Chicken Stuffed with Celery & Spinach Mousse served with Herb Cream
 

Baked Fillet of Cod with Asparagus Mousse, Mussel Broth & Saffron Potato

Grilled Fillet of Salmon with Tomato & Tarragon Sauce, finished with Herb Pesto

Pan Fried Monkfish Tail with a Pernod & Spring Onion Cream

Seafood Platter: Hot Smoked Salmon, Oak Smoked Salmon, Mussels, Clams, Langoustines, Herring Roll Mops
 

Sweet Pepper, Mushroom & Chestnut Stroganoff with Basmatti Rice (v)

Tagliatelle Pasta with Roast Garlic & Wild Mushroom Cream (v)

Sunblushed Tomato & Brie Quiche with Dressed Seasonal Salad (v)


Desserts

Sticky Toffee Pudding with Butterscotch Sauce

Panna Cotta Blueberry Compote

Baileys Cheesecake with Chantilly Cream

Fresh Strawberries with Vanilla & Mint Ice Cream

A Selection of Fine Cheeses with Apricot Chutney, Oatckes & A glass of Port