Supper served 18:30 – 20:30


Cream of Mushroom and Sage Soup


Deep Fried Breaded Brie with Cumberland Sauce


Twice Baked Stilton and Broccoli Soufflé with Winter Salad



Fillet of Plaice Meuniere with Duchesse Potatoes and Fine Beans


Chicken, Mushroom and Ham Pie with Creamy Mashed Potato and Roasted Swede


Spinach, Salsa and Cream Cheese Roulade with Jewelled Couscous



Raspberry Panna Cotta with Toasted Sweet Almonds


Mulled Wine Poached Pear with Crème Anglaise


Apple and Blackberry Strudel with Vanilla Ice Cream






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