| Starters |
|---|
| Chefs Homemade Soup of the Day |
| Fanned Honeydew Melon served with Forest Fruit Compote |
| Sautéed Mushrooms finished in a Brandy and White Wine Cream and glazed with Cheddar |
| Sauteed Chicken Livers and Bacon finished with cream and presented on a Crisp Crouton |
| Main Courses |
| Choice of Roast Sirloin of Beef, Roast Loin of Pork or Roasted Breast of Chicken coated in a Rich Roasting Jus and accompanied by Homemade Yorkshire pudding |
| Pan Roasted Fillet of Cajun Spiced Salmon Resting on a Pool of Provencal Sauce |
| Served with a Medley of Fresh Vegetables, Roast and New Potatoes |
| Mushroom Stroganoff with Basmati Rice and Mixed Leaf Salad |
| Desserts |
| Banoffee Pie |
| Apricot filled Crepes with Vanilla Ice Cream |
| Baileys Crème Brulee |