DINNER MENU

Starters

• French Onion Soup

• Roasted Cauliflower Soup

• Homemade Chicken Liver Pâté

• Greenland Prawn and Avocado Salad

• Goat’s Cheese Salad with Walnuts and Red Onion Chutney

• Fresh Salmon Mousse

• Trio of Fish

• Fish Pots – Smoked Haddock & Prawns with Cheese and Breadcrumb Topping

• Sea Bass with a Moilee Sauce

• Chilli and Butter Crab

• Confit Duck and Goat’s Cheese Croquettes

• Italian Burrata Sharing Board

Mains

• Roast Loin of Pork with Apple Sauce

• Roast Leg of Lamb with Mint Sauce

• Roast Sirloin of Beef and Yorkshire Pudding

• Roast Gammon Glazed with Brown Sugar and Mustard

• Homemade Steak and Ale Pie

• Salmon Fillet with Lemon and Cream Sauce

• Confit Duck Leg

• Rack of Lamb Served with a Shrewsbury Sauce

• Lamb Rump

• Lamb Shank in Red Wine Sauce with Garlic Mash

• Chicken and Chorizo in a Tomato and White Wine Sauce

• Guinea Fowl or Chicken with a Cream, White Wine, Mushroom, and Pancetta Sauce

• Braised Beef Cheeks

• Braised Pig’s Cheeks, Sweet Potato Mash & Parsnip Crisp

• Chicken with Champagne and Cream Sauce

All served with seasonal vegetables and potatoes.