September Menu 2010 

2 courses - £24     3 courses - £29

To Start

Coriander seed, chilli and roast Butternut squash soup.

Pan-fried Wood Pigeon in a garlic and truffle butter with mixed leaf salad.

Deep-fried Camembert with fig chutney and mixed leaf salad.

Pan-fried King Scallops with chorizo, mixed leaves and parsley vinaigrette.

For Mains

Pan-fried fillet of Beef with shallots, mushrooms and red wine sauce. (£2 surcharge)

Pan-roast medallions of Pork tenderloin with a sage, mustard and cider sauce.

          Pan-roast supreme of Chicken breast stuffed with black pudding and wrapped in Parma ham with

 a Yorkshire blue sauce.

Roast fillets of Sea Bass with steamed mussels, chervil and vermouth cream sauce.

Marinated garlic and lemon Tiger Prawns on a lemon and herb risotto.

Sautéed parmesan polenta wedges with a summer pepper stew and crumbled Goat’s cheese.

 (all main courses are served with an array of fresh seasonal vegetables and potatoes)

For Dessert

Sablé Breton with fresh raspberries, raspberry coulis and clotted cream ice cream.

Vanilla pod cheesecake with plum compote.

Chocolate and Cointreau crème brûlée with orange shortbread.

A selection of fine cheeses with crackers and chutney.

Coffee and biscuit £1.75.

Please note that we do also offer a one course option, prices of which can be obtained from your waiter/waitress.