| STARTERS | |
| Traditional Prawn cocktail | £4.50 |
| Roma tomato soup with crème fraîche and pesto | £4.25 |
| Crab & prawn parfait wrapped in smoked salmon | £5.50 |
| Green lips mussels with Mediterranean salsa | £5.15 |
| Rémoulade of celeriac with side salad and beetroot dressing | £4.10 |
| Asparagus and garlic mayonnaise served with a side salad | £4.25 |
| FISH | |
Dover sole fillet
Topped with a lemon and dill butter complimented by peas and carrot vol au vent. | £14.95 |
Supreme of barramundi
On a bed of truffle mash served with creamy garlic and white wine sauce | £13.00 |
Monkfish & scallop (skinless)
In a mild paprika sauce | £14.50 |
Spring Sea bass
Baked with carrot, fennel and rosemary | £14.95 |
| VEGETARIAN | |
Spinach & ricotta tortellini
Served with a light smoked cheese sauce | £10.95 |
Filo strudel with port wine sauce
Fresh Italian cheese and spring vegetable fricassee folded in light filo pastry on a bed of red onion and port wine sauce | £13.95 |
Pineapple & sweet potato sandwich
A sandwich that does not contain bread!! sweet potatoes and red pepper sandwiched between a slice of pineapple, complimented with light curry sauce | £10.95 |
Crunchy-tatouille
Home-made and home-baked traditional Ratatouille adventurously topped with a cheese & cornflakes gratin mix | £10.95 |
| MAIN COURSE | |
Prime beef fillet
Topped with a green pepper crust served with spaghetti carrot and red wine syrup | £16.00 |
Duck breast
Griddled and served on a bed of cider potatoes with cabbage, peas and light cider sauce | £14.50 |
Californian chicken
Whole supreme; honey-lemon glazed and served in its own jus on bed of tender pepper | £13.50 |
Neck fillet of lamb
Served with a minted lime salsa and roasted vegetable | £14.95 |
Prime rump steak
Cooked to your liking, served with traditional trimming and hand cut chips | £13.95 |
Loin of venison
Griddled and served with slice of fondant potatoes and the chefs special tarragon sauce | £14.95 |
Pan grilled veal escalope
Glazed with maple syrup and pistachio sauce served with thin slice of star fruit | £16.50 |
Whole quail
Braised and complimented with a red onion, fresh prunes, raisins and red wine sauce | £14.00 |
| All main courses, are served with a selection of freshly cooked seasonal vegetables | |
| SIDE ORDERS | |
| Freshly baked garlic bread | £2.20 |
| Freshly baked cheesy garlic bread | £2.50 |
| Hand cut chips | £2.50 |
| Supplement sauce from the menu | £1.50 |
| DESSERTS | |
| Raspberry Blanc mange with vanilla syrup | £4.50 |
| Decadent baileys & chocolat tort | £4.50 |
| Décadent chocolat and cointreau tort | £4.50 |
| Rum and raisin mousse | £4.50 |
| Summer fruit soup | £4.50 |
| White chocolat and Malibu cheese-cake | £4.50 |
| International cheese board | £4.50 |
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