To Start
Chef’s Freshly Prepared Cream of Celeriac Soup with Fresh Chives
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Pressed Ham Hock & Spring Onion Terrine with Homemade Piccalilli & Crisp Salad Leaves
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Cinnamon Poached Pear & Creamy Brie salad topped with a Sparkling Wine Dressing
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Tian of Fresh Prawns, Crayfish Tails & Avocado Mixed with a Pesto Mayonnaise & Crispy Deep Fried Rocket
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Warm Fillet of Mackerel Glazed with Honey & Cracked Black Pepper served with a Lemon Crème Fraiche
Main Courses
Roast Rib of Herefordshire Beef with Yorkshire Puddings & Pan Gravy
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Roast Leg of Lamb with Minted Mash Potatoes & Pan Gravy
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Pan Fried Guinea Fowl Supreme served with Buttered Cabbage & Bacon with Red Wine Jus
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Seared Fillet of Salmon on Creamed Potato & a Prawn & Mushroom Sauce
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Warm Goats Cheese & Blushed Tomato Tart with a Fresh Herb Oil & Balsamic Reduction
Desserts
Refreshing Lemon Posset Topped with a Chantilly Cream
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Fresh Raspberry & Blueberry Trifle with a Vanilla Custard & Whipped Cream
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Warm Chocolate Brownie served with Chocolate Chip Ice-cream & a Chocolate Sauce
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English Rhubarb & Almond Tart with a Vanilla Seeded Ice-cream
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Sticky Toffee Pudding with Butterscotch Sauce & Clotted Cream
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Selection of British and European Cheeses with Biscuits and Grapes
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£23.00 incl. VAT @ 17.5% Cafetiere coffee £2.50
