Supper Menu

• Chefs own soup of the day
• Fan of chilled melon, laid on a blackcurrant and Cassis coulis and topped with a fruit sorbet
• Fresh mussels cooked in a light bacon and blue cheese sauce
• Salad of beef tomato, buffalo mozzarella and basil drizzled with an olive oil dressing
• Hot Vol-au-vent filled with a smoked haddock, tomato and dill cream sauce
• 

• Pan fried sea bream fillets laid on a mussel broth flavoured with
  sweet chilli and coconut
• Grilled sirloin steak topped with king prawns sauted in garlic and
  herb butter (£l.50 supplement)
• Supreme of chicken wrapped in Parma ham on a leek and cheddar
  cream sauce
• Pan roasted lamb rump, laid on a creamy mash and served with a
  garlic and rosemary jus
• Tart of goats cheese, tomato and lemon thyme, pesto dressing
• - All served with a panache of seasonal vegetables and new potatoes
• 

• Selection of Desserts & Ice Creams
• 

• 3 courses £12.95

Please Note – This menu is a sample menu only as it changes every month.