Starters

Home made Duck Liver Pate,

Enhanced with orange and coated in pistachio nuts, served with hot cinnamon toast and Cumberland sauce.

£3.50

Fresh Mussels Meuniere,

Lightly steamed in a traditional white wine and cream sauce.

£4.50

Dovetail of Ripe Galia Melon,

Served with a filo pastry basket filled with fresh tropical fruit in an apricot sauce.

£3.95

Medley of Fresh Mushrooms,

Sautéed and bound with mascarpone cheese topped with crispy bacon and glazed.

£3.95

Meat

Pork Tender Loin Medallions,  

Breaded and pan fried on a maple julie garnished with crashed apple.

£7.95

Traditional Steak Diane,

A thin prime fillet of beef sautéed in butter and finished in a ravishing Mushroom, onion, mustard, Worcestershire, brandy and cream sauce.

£8.95

Honey Roast Duckling,

served crisp and boneless in a sumptuous orange and grand marnier sauce.

£8.95

Lamb Korma,

Slow cooked tender lamb in a rich curry and yogurt sauce.

£8.95

Supreme of Fresh Chicken,

Layered with mango and prawns served with a scrumptious lemon and cheese fondue glaze.

£7.50

Fish

Smoked Haddock,

Lightly poached, placed on a bed of spinach, topped with cheese fondue and a poached egg.

£7.50

Fresh Skate Wing,

This unique fish in both flavour and texture is best appreciated grilled, simply served with a traditional “beurre noir”  

£8.95

Almond Breaded Fresh Cod Fillet

Served in a smooth tomatoes and basil sauce.

£7.50

Fresh Sea Bass Fillets,

Served with vine tomatoes, spring onion and avocado salad, bound with olive oil, lemon and basil. 

£7.95