9th MARCH 2018

Sautéed Chicken Liver and Bacon Salad Topped with a Warm Poached Egg


Mustard Cured Salmon Served with Red Cabbage and Orange Slaw


Warm Spicy Calamari & Prawn on Garlic Bruschetta


Beer Battered Cod Fillet Served with Triple Cooked Chips, Garden Peas and Homemade Tartar Sauce


Chicken & Bacon Pie, Herby Pastry Top with Thyme Creamed Potatoes and Sautéed Vegetables


Seared Sirloin of Beef with Stilton Oil, Sat on a Vegetable Risotto with Roasted Vine Cherry Tomatoes



Mixed Fresh Berry Pavlova

Lemon Curd Tart with Raspberries and Crème Fraiche

Chef’s Warm Apple Pie and Pouring Cream


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