FRIDAY 1st NOVEMBER
Supper served 18:30 – 20:30 Lunch served 12:30-14:30
Cream of Celery and Stilton Soup
served with crusty bread
£5.50
Crispy Floured Calamari and Salad
£7.50
Chef’s Rustic Chicken Liver Parfait
with melba toast
£6.75
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Creamy BSC Fish Pie
contains smoked haddock, salmon coley and prawns, served with buttered kale
£10.50
Rich Beef Ragu
with blue cheese dumpling
£9.95
Roast Vegetable and Goats Cheese Tarte Tatin
Buttered new potaotes and butternut puree
£10.25
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Toffee Pecan and Apple Pudding
with toffee sauce
£6.00
White Chocolate and Raspberry Brulée
£6.00
Chef’s Selection of Cheese, Crackers and Green Tomato Chutney
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SUNDAY CARVERY 3rd NOVEMBER
Roast Pork with Apple Sauce or Roast Turkey with Cranberry
Served with Roast Potatoes and Fresh Vegetables
Homemade Desserts
Please ask for dietary information