Table d’hôte
E X A M P L E M E N U – S U B J E C T T O C H A N G E
Three courses £20 per person – Two courses £18 per person – available Tuesday to Saturday for lunch and Tuesday to Thursday for dinner.
Starter
Smoked bacon, Stilton and crouton Salad
with a Balsamic Dressing
Tomato and Basil Soup
fresh bread
Deep Fried Brie
Redcurrant Jelly
Chicken Liver Parfait
with raspberry sauce and toast
Main
Grilled Fillet of Salmon
Dill cream sauce
Paprika Roast Leg of Chicken
with a tomato and chorizo stew
Calves Liver and Bacon, pan fried medium
with a balsamic gravy
Pan Fried Medallions of Pork
served with a Dijon Mustard sauce
Grilled Fillet of Sea Bass
roasted red pepper, garlic and almond sauce
Desserts
Sticky Toffee Pudding
with toffee sauce and crème anglaise
Coffee Cheesecake
with crème anglaise and chantilly cream
Iced Lemon Mousse
Glazed Italian Meringue