| Starters |
|---|
| Chicken Liver Parfait with Toast and Real Ale Chutney |
| Chefs Homemade Cream of Mushroom Soup |
| Baked Field Mushroom filled with Goats Cheese Drizzled with a Pesto Dressing and served on a bed of Seasonal Leaves |
| Smoked Salmon Pillow filled with Prawn Marie Rose set on a bed of Leaves |
| Fanned Sweet Melon Garnished with Raspberry and Kiwi Fruits |
| Main Courses |
| Medallions of Pork Fillet filled with Apricots and coated in a Brandy Cream Sauce |
| Chicken Supreme Filled with Mozzarella wrapped in Parma Ham and coated in a Mushroom Cream |
| Sirloin Steak coated in a Rich Port, Roasted Shallot and Bacon Lardons Jus |
| Whole Roasted Pepper filled with Spicy Vegetable Ratatouille |
| All of the above dishes are served with Chefs Potatoes and Seasonal Vegatbles |
| Tiger Prawns flamed in Sambucca finished in a Tomato Sauce with Wild Rice and Side Salad |
| Desserts |
| Banoffee Pie |
| Baileys Crème Brulee |
| Profiteroles with Warm Chocolate Sauce |