SAMPLE MENU

STARTERS

• Roasted red pepper and tomato soup
• Smoked salmon with quail eggs
• Warm peppered smoked mackerel, rocket and pesto dressing
• Merguez on sour dough, sweet and sour dipping sauce
• Homemade hummus with flat bread
• Black pudding topped with a soft poached egg
• Melted mozzarella and roasted vine cherry tomatoes, balsamic dressing

MAINS

• Braised oxtail in red wine, chive mash
• Corn fed chicken and prawn jambalaya
• Rabbit and bacon pie with mash
• Pan roasted salmon in black bean sauce, asparagus and noodles
• Roasted pork belly, apple sauce, mash and pak choy
• Slow roasted lamb shank in a chickpea and onion gravy
• Poached smoked haddock topped with a free range poached egg and hollandaise
• 28 day aged sirloin steak, Portobello mushroom and hand cut chips
• Bulgarian stew with sour dough bread
• Beer braised sausages and onions with champ
• Shoulder of lamb with parsnip puree

DESSERTS

• Rhubarb and apple crumble, vanilla ice cream
• Peanut butter and chocolate cheesecake
• Pannetone bread and butter pudding with custard
• Rice pudding with pears poached in red wine

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