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STARTERS
Roasted Vegetable Soup
Roasted chunks of parsnip, carrot, turnip, red onion and potato, pureed with vegetable stock until smooth and garnished with herb infused beetroot and carrot crisps.
Fruit Tower
A set tower of juicy melon, pineapple and grapes garnished with summer berries and fruit coulis.
Butternut Squash & Wild Mushroom Risotto
Creamy arborio rice simmered gently in a white wine and mushroom infused stock. Served with chunks of roasted butternut squash pieces and sauteed wild mushrooms. Garnished with a light herb oil and parmesan crisp. Sesame Chicken
Succulent chicken goujons coated in toasted sesame seeds served with a stir-fried Oriental style salad and a sweet chilli drizzle. Smoked Mackerel & Horseradish Fishcake
A combination of smoked mackerel flakes, freshly grated horseradish and creamy mashed potato bound into fishcakes, pan-fried and served with a light dill dressing.
MAIN COURSES
The Fish Dish!
A blend of poached Salmon, smoked haddock and juicy prawns in a creamy bechamel sauce and topped with gratinated mashed potato. Spicy Cajun Chicken Breast
A plump Cajun spiced chicken breast coated in breadcrumbs and baked until golden brown. Accompanied with crisp seasoned potato wedges and a Louisiana style tomato, sweetcorn and green bean salsa. Beef Stew and Dumpling
Tender chunks of braised beef brisket and succulent root vegetables, cooked gently with herbs in a homemade red wine stock. Served on a crispy leek, gammon and red onion dumpling and pan-seared green beans.
Roast Pork Tenderloin
Oven roasted pork tenderloin laid on a black pudding Colcannon mash and served with a cider cream reduction. Garnished with freshly made crackling.
Spinach & Ricotta Cannelloni Spinach and ricotta filled cannelloni topped with a Mediterranean style tomato ragou, oven baked and served with young baby leaves and lemon and rocket oil. Caramelised Red Onion & Brie Tart
A short crust pastry tart filled with tangy caramelised red onion and creamy brie. Oven baked until golden brown and placed on a bed of wilted greens. Served with a white wine and herb sauce.
 All main courses are served with seasonal vegetables and potatoes
DESSERTS
Lemon Cheesecake
A light refreshing cheesecake made with whipped cream, low fat cream cheese and lemon zest on a buttery biscuit base and served with fruit coulis.
Chocolate Profiteroles
Classic choux pastry buns filled with Chantilly cream and smothered with lashings of warm chocolate sauce.
Sticky Toffee Pudding
A moist individual sponge laced with pureed dates smothered with a Classic sticky toffee sauce.
 Please note that some dishes may contain nuts or nut traces
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