Evening Menu

 

 

Chef’s Homemade Soup of The Day

 

Homemade Salmon and Prawn Terrine wrapped in Smoked Salmon

 

Pan Fried Black Tiger Prawns marinated in Chilli and Ginger on Sundried Tomato Linguine

 

Pearls of Seasonal Melon bound in Cointreau Crème Fraiche with Local Berries

 

Cured Italian Meat Platter with Anti Pasto

 

 

-o0o-

 

 

Roasted Pheasant Breast filled with Pork and Leeks with a Red Currant, Port and Basil Sauce

 

Char Grilled Sirloin of Beef with Bordelaise Sauce

 

Roundels of Pork Fillet with Caramelised Pear and a Per Las Blue Cheese and Sage Sauce

 

Pan Fried Scottish Salmon with Caper and Buerre Noisette

 

Fillet of Seabass and Scampi in a Spicy Marinade served on a bed of Stir Fry Vegetables

 

Saute of chicken and Chorizo with Olives finished with Red Wine

 

Wild Mushroom Risotto

 

 

-o0o-

 

 

Chefs Potatoes ~ Selection of Vegetables

 

 

-o0o-

 

 

Date and Walnut Sticky Toffee Pudding with Caramel sauce

 

Vanilla Crème Caramel with Local Whiskey and Orange Marmalade Ice-Cream

 

Vanilla Crème Brulee with Langue du Chat Biscuit

 

Baked Vanilla Cheesecake topped with Baileys Caramel

 

Local Strawberries and Raspberries with Pouring Cream

 

Selection of  Local Cheeses with Quince Puree and Assorted Biscuits