SAMPLE MENU

  • STARTERS
  • MAIN COURSE
  • DESSERTS

CHILLED MELON PEARLS
with Raspberries and Fresh Mint

CHICKEN LIVER & PORK PATE
with Cumberland Sauce and Melba Toast

SPICY PARSNIP AND APPLE SOUP
finished with Cream and Fried Croutons

GRILLED SALMON DARNE
on a Julienne of Vegetables and served with Lemon & Hollandaise Sauce

PAN FRIED BREADED ESCALOPE OF VEAL
topped with Ham, Tomato and Cheese

ROAST DUCKLING
on Creamed Potato and served with a Rich Plum Sauce

STUFFED AUBERGINE AU GRATIN
with Tomato Coulee (v)

All served with a Selection of Fresh Vegetables and Potatoes

WARM PEACH CRUMBLE TART
with Strusel Topping and served with Clotted Cream

RICH LEMON CHIFFON
drizzled with Raspberry Coulee

DARK CHOCOLATE MOUSSE
with White Chocolate Sauce

FRESH FRUIT SALAD
served with Cream

BUTTERSCOTCH ICE CREAM
with Fan Wafer

WEST COUNTRY CHEESEBOARD SELECTION

COFFEE WITH BISCUITS & CHOCOLATE MINTS

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