Menu 1 |
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 We welcome the new Mr & Mrs with a banner! |
Starter Chef’s House speciality Soups - spring, summer, autumn and winter Garlic Mushrooms (V) – Local mushrooms in a garlic cream sauce, on a toasted croute Melon Frappe (V) – Ripe, seasonal melon drizzled with seasonal fruit coulis Ham Hock Terrine (V)- with melba toast and a sweet onion marmalade Trio of Potato Skins Filled – with creamed leek and smoked bacon, and served with both tomato salsa and soured cream (Vegetarian option available) House made Fish Cakes – with a tomato and onion salsa |
| Mains Roast Topside of Beef with Jumbo Yorkshire Pudding Thick slices of a medium roast Scottish topside, with a rich jus lie and fresh horseradish sauce Slow Roasted Shoulder of Lamb - served with a garlic and rosemary gravy Honey and Thyme Roast Chicken - Roast chicken with a crisp thyme scented skin, served with a homemade apple & sausage meat stuffing Honey Baked ham – On a bubble & squeak cake with a parsley sauce Supreme of Salmon - with a chive butter sauce |
Dessert Seasonal Fruit Crumble Рwith a cream of custard sauce Sticky Toffee Pudding - served with a sticky toffee sauce and pouring cream Banoffee Pudding Рbiscuit base, bananas & caramel topped with cream presented in a stemmed glass Individual Sherry Trifle Рa traditional dish of sherry soaked sponge , fruit & custard sauce Cr̬me Caramel Cafe |