Sunday 20th April, 2014


Spring Vegetable Soup

Fantail of Melon

seasonal fruits and a quenelle of sorbet

Farmhouse Pate

Victorian chutney and warm toast

Grilled Goats Cheese

beetroot and orange salad

Fillet of Smoked Mackerel

set on mixed leaves with horseradish cream


Roast Silverside of Beef

Yorkshire pudding and horseradish sauce

Baked Supreme of Chicken

wild mushroom sauce

Roast Loin of Pork

apple sauce

Poached Fillet of Salmon

lemon and dill sauce

Spinach and Ricotta Canelloni

Served with a selection of Vegetables and Potatoes


Steamed Syrup Sponge

vanilla custard

Crème Brulee

amaretti biscuits

Fresh Fruit Meringue

whipped cream

Whole Pear Poached in Red Wine

served chilled with vanilla ice cream

Cheese Platter

selection of cheese served with biscuits, crisp celery and grapes

Coffee with Chocolate Wafers



Gratuities are entirely at your own discretion