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Introduction |
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A La Carte Menu |
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Starters |
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Main Courses |
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Desserts |
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Sunday Lunch Menu |
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Afternoon Tea |
Main Courses
Ballontine of Chicken Stuffed with Sundried Tomatoes and Basil, Served with Saffron Couscous£9.95
Bangers and Mash. Served with Onion Rings and Caramelised Carrots
£9.50
Fillet of Beef with Shallot Confit, Asparagus Spears, Roasted Chestnut and Pepper Sauce. Pomme Neuf
£14.50
Curried Monk Fish with Lemon and Coriander Noodles
£11.00
Braised Shank of Lamb with Redcurrant and Rosemary Jus, Mashed Potato and French Beans
£12.00
Herb Crusted Cod with Tomato Fondant and Poached New Potatoes
£9.50
Root Vegetable Hot Pot
£8.50
Lobster with Fried Noodles, Ribbons of Vegetables. Finished with Champagne and Vanilla Sauce (To Share)
£22.00
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