STARTERS
Winter Vegetable Soup 
A rustic blend of vegetables including carrots, broccoli, swede and onions made into a delicious chunky soup.

Summer Fruit Tower 
A tower of melon with pineapple and grapes, set in light fruit syrup, garnished with summer berries and drizzled with raspberry coulis.

Cheesy Potato Cakes
A combination of finely chopped spring onions, creamed potato and tangy Red Leicester cheese, bound together in lightly herbed breadcrumbs, baked until golden brown and drizzled with sweet chilli sauce.

Bistro LIVE Sticky Pork 
Crisp fried strips of pork smothered in Chinese sweet chilli plum sauce and served with crispy fried noodles.

Seafood Risotto 
Fresh salmon, prawns and mixed seafood sautéed with garlic and onions and simmered in homemade stock with creamy Arborio rice.

MAIN COURSES
Salmon & Spring Onion Fishcakes 
A combination of fresh lemon-infused salmon, crisp spring onions and creamy mashed potato bound into a fishcake, pan-fried and served with a classic creamy parsley sauce.

Chicken Forestière 
A plump bone-in chicken breast slowly roasted and served on a bed of steamed French beans and smothered with a classic sauce of red wine, tomatoes, crispy pan-fried potato pieces and bacon.

Szechuan Stir-Fried Beef
Slices of marinated beef, stir fried with egg noodles, julienne vegetables and oriental spices and topped with prawn crackers.

Tomato & Mascarpone Penne 
Tender tubes of penne pasta tossed through a Mascarpone cheese, cherry tomato and basil sauce with fresh baby spinach.

Broccoli & Brie Tart 
A short crust pastry tart filled with tangy caramelised onions topped with broccoli and brie and baked in the oven until golden brown. Served on a bed of rustic ratatouille and drizzled with rocket pesto.

All main courses are served with potatoes and seasonal vegetables

DESSERTS
Apple & Forest Fruit Crumble
An individual fruit tower served with a light crumble topping and smothered with creamy custard.

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 homemade choux pastry, piped with Chantilly cream and smothered with lashings of warm chocolate sauce.