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MenusSample Menu
Sample menu March 2013
These dishes can be starters or light meals
Homemade soup of the day served with crusty bread 3.50
Shell off King prawns linguine 5.50
Warm smoked duck salad, mango & pea shoots 5.75
Coarse pork terrine, apple & walnut chutney 4.95
Seared scallops with spicy chorizo sausage 7.75
Goat’s cheese & fig salad 5.50
Homemade fishcake with tartar sauce 4.95
Antipasta, salami, parma ham, olives 5.95
A skillet of black pudding, apple and red wine 5.25
Garlic mushrooms, cream and white wine 4.95
Spicy sausage and white bean cassoulet 5.75
Welsh cockles with bacon & cream 5.25
Smooth chicken liver pate, toast and chutney 4.95
Crispy chicken, noodles and sweet chilli sauce 5.95
Chicken livers flamed in brandy 5.25
Moules mariniere 5.25
Olives 2.00 Olives & Ciabatta 3.50
Main Courses
Fillet steak with wild mushrooms, port sauce 18.95
Guinea fowl breast, creamy leeks and bacon 12.50
Duck breast, fresh plum and ginger compote 11.95
Bread veal escalope spaghetti and tomato sauce 11.75
Loin of venison, damson gin sauce 14.50
Chicken breast, mild curry sauce, crispy banana 10.50
Swordfish steak, fresh pineapple salsa 10.75
Sea bass fillets, mussel sauce and saffron mash 10.95
Pan fried salmon with prawn sauce 10.25
Pear and blue cheese tart, with mixed leaves and basil oil 8.75
Wild mushroom risotto, parmesan shavings 7.95
Confit lamb shoulder, savoury cabbage 11.50
Rib eye steak with big chips and peppercorn sauce 14.95
Fillet of pork wrapped in sage and puff pastry, red wine sauce 11.50
Pollock steak topped with a herb crust, butter sauce
Home made puddings 4.25
Bread and butter pudding
Creme brulee, cranberry biscuits
Warm chocolate tart
Mincemeat frangipane tart
Walnut and goldern syrup cheese cake
Sticky toffee pudding, caramel sauce
Lemon posset, chocolate and vanilli shortbread
Ice Cream/sorbet 3.25
Cheese platter with biscuits 5.25
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