Thursday 5th April

Menu

To Start

Antipasti,

Milano & Napoli salami, parma ham, olives, warm baguette & salad garnish.

Crispy breaded Scottish whitebait,

Served with mixed leaves and garlic aioli.

Garlic & rosemary crusted brie,

Served with mixed salad & cranberry.

Chicken liver pate,

Classic chicken liver pate laced with whisky, with red onion chutney, toast & mixed leaves.

Mains

Prime cut beef wellington,

With saute potatoes & seasonal vegetables.

Lamb shank,

Served with seasonal vegetables & mashed potato.

Chicken Cordon Bleu,

Served with fries & seasonal vegetables.

Vegetable wellington,

With potato wedges & seasonal vegetables.

Pan fried fillet of sea bass,

Served with vegetables & new potatoes.

Desserts

Strawberries & cream.

Creme brulee.

Jam sponge & custard.

Sticky toffee pudding & custard.

£37.00 per person.