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STARTERS
- Leek & Potato Soup, served with herb croutons
- Prawn Platter, served with a marie rose sauce
- Honeydew Melon, served with champagne sorbet
- Chef's Pate, served with toast & Cumberland sauce
- Tempura Tiger Prawns, served with a chilli & lime jam
- Thai Salmon Fish cakes served with a sweet chilli jam
- Goats Cheese & Rocket Salad, with cherry tomatoes and a balsamic dressing
- Smoked Mackerel, served with horseradish sauce
- Wild Mushroom Risotto, served with a parmesan wafer
MAIN COURSE
- Pot Roasted Lamb Shank, served on a bed of parsnip mash with a rosemary & mint gravy
- Chicken Westwood, breast of chicken stuffed with asparagus & ham in a white wine sauce
- Steak Frites, grilled sirloin steak & crispy thin chips served with Diane or pepper sauce
- Oven Baked Salmon, with lime & caper buerre blanc sauce
- Roast Duck, served with a choice of plum & hoisin or orange & lemon sauce
- Fillet of Halibut, on a bed of wilted greens with a muscat grape & white wine sauce
- Baked Haddock Mornay, served with a cheese sauce
- Fillet of Beef Dijon, two fillet steaks coated in Dijon mustard with a brandy & mushroom cream sauce
- Pork Calvados pork fillets with apple & walnut stuffing and an apple brandy sauce
- Sesame Crusted Lamb with Noodles, cooked in a sesame and soy sauce with Asian noodles
- Tournedos Rossini, fillet steak wrapped in bacon served on a crouton with pate & a Madeira sauce
- Roast Rack of Lamb, served with colcannon and a red currant jus
VEGETARIAN
- Leek & Ricotta Filo Parcels
- Wild Mushroom Risotto
SIDE ORDERS
- Asparagus Hollandaise Parmesan Crusted Parsnips
- Pomme Frites Mixed Green Salad
CHOICE OF DESSERTS
COFFEE
Filter or Decaf and Assorted Teas, Cappuccino, Latte, Hot Chocolate
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