Sunday 27th March, 2016


Spring Vegetable Soup

Fantail of Melon

seasonal fruits and a quenelle of sorbet

Course Country Pate

Victorian chutney and warm toast

Pear and Stilton Salad

drizzled with a creamy dressing

Prawn and Orange Cocktail

smothered in a rich marie rose sauce


Roast Silverside of Beef

Yorkshire pudding and horseradish sauce

Roast Loin of Pork

apple sauce

Baked Supreme of Chicken

wild mushroom sauce

Poached Fillet of Salmon

lemon and dill sauce

Aubergine Canelloni

served with garlic bread

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