Sample Menu Only - Changes Daily
Cream of Butternut Squash Soup
Topped with toasted sesame seeds
Home Made Chicken Liver Pate
Presented on French toast with a Redcurrent and Port dressing
Hot Asparagus Spears, Sauteed with Balsamic Vinegar and Basil Oil
Set on a Roquette salad with shavings of Parmesan Cheese
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Roast Leg of Pork
Carved onto a rich pan gravy infused with fresh home grown Thyme and apple puree
Breast of Chicken, filled with a Tomato & Tarragon Mousse
Sliced onto a Red Onion Confit, finished with a white wine & herb cream
Fillet of Smoked Haddock
With a Dill and Fennel Risotto, soft poached egg and Lime butter
A Fricassee of Leeks and Walnuts
Set in a Filo Crown with a Goats Cheese Croute
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Home Made Sticky Toffee pudding
With a rich toffee sauce
A Meadly of Strawberries, Raspberries and Blueberries
Flamed in cherry brandy and set in a brandy snap basket with cornish clotted cream
Chilled Lemon Souffle
Topped with toasted nibbed almonds, accompanied by fresh pastry cream
Chocolate Rum Truffle
Set on a dark chocolate sauce
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Freshly Brewed Coffeee and Mints