GLASS OF MOET CHAMPAGNE ON ARRIVAL

TO START

CREAM OF TOMATO & FRESH BASIL SOUP (V)
served with warm ciabatta

PEPPERED MACKERAL SALAD
with watercress & rocket leaves walnut olive oil salad

CREAMY GARLIC MUSHROOMS (V)
served on sundried tomato brushettas

TO FOLLOW

CHICKEN SUPREME
stuffed with stilton, wrapped in smoked bacon
& served with fondant potatoes & shredded mange tout

DUO OF HADDOCK
fillet of haddock & smoked haddock
served with a chive pea mash & a caper tomato sauce

LOCALLY SOURCED 8oz RUMP STEAK
with a tower of hand cut chips, grilled tomato,
field mushroom & homemade coleslaw

CHEF’S OWN VEGETABLE LASAGNE (v)
served with garlic ciabatta & fresh salad

TO FINISH

TRADITIONAL ETON MESS
whipped cream, summer fruits & meringue

LEMON TART
with a passion fruit mango coulis

CHOCOLATE BROWNIE
served with vanilla ice cream