STARTERS
Roasted Red Pepper and Fresh Tomato Soup
with a Warm Bread Roll (G/F)(V)
Beetroot, Red Onion and Goat’s Cheese Tart
with a Dressed Rocket Salad (V)
Hot Smoked Fillet of Mackerel
with Pickled Vegetable and Creamed Horseradish Sauce (G/F)
Duck and Orange Pâté
with House Chutney and Toasted Crostini
FROM THE CARVERY
Roast Topside of Beef
Roast Leg of English Lamb
Roast Turkey Crown
Loin of Pork
Served with Roasted Potatoes, Yorkshire Pudding & Fresh Vegetables from the Carvery
FROM THE KITCHEN
Grilled Salmon with Creamy Prawn Sauce,
New Potatoes, and Vegetables from the Carvery
Mediterranean Vegetable and Tomato Pie
with Sauté Potatoes, and Vegetables from the Carvery (V)
Pan Fried leek, Mushroom and Broccoli Penne Pasta (V)
with a Dressed Salad and Garlic bread
DESSERTS
Baked Pear and Ginger Sponge Pudding with Custard
Chef’s Cheesecake of the Day
Fresh Strawberry & Cream Pavlova with Vanilla Ice Cream (G/F)
Home Made Sticky Toffee Pudding with Caramel Sauce
Warm Chocolate Fondant with Black Cherries and Vanilla Ice Cream (G/F)(V)
Trio of Ice Creams and Sorbets