Dates Available –
Saturday 17th, 24th, 31st March
Saturday 7th, 14th, 28th April
Saturday 26th May
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FENNEL CAPPUCCINO
Fennel Soup with Flaked Haddock, topped with Drambuie Cream
OGEN & WATER MELON NEST
Served with Passion Fruit Sorbet and Mango Coulis
ARRABIATA MUSHROOMS
Sautéed with crushed peppers, garlic, red wine and spices,
served with ciabatta and balsamic
QUINELLS OF CHICKEN PATE
Served with Juniper and Red Wine reduction
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OPEN BOEUF WELLINGTON
(All cooked Medium)
Entrecote Steak served with smooth Pate,
Mushroom Duxelle and Puff Pastry
topped with Red Wine and Thyme sauce
SEARED DARNE OF SALMON
Served with Horseradish Mash and Pernod cream sauce
CHICKEN PANCETTA
Chicken topped with Pancetta served with a cream herbed sauce
GOATS CHEESE AND SPINACH TART
Served with red pepper and Basil sauce
Served with a selection of fresh vegetable & potatoes of the season
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A SELECTION OF HOME MADE SWEETS
OR
A SELECTION OF CONTINENTAL CHEESE
SERVED WITH BISCUITS
£3.50
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