Dining Lunch Menu


Table d’Hôte Menu

17th October 2017  

Cream of Pea, Broad Bean, Smoked Bacon Soup

Mixed Hors d'oeuvres

Smoked Salmon Tartare, Serrano Ham, Duck Liver Parfait, Olives, Tempura Prawns

Breaded Scampi with Tartare Sauce and Lemon

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Butter Roasted Lamb Rump, Rosemary Pomme Puree and Red Wine Gravy

Pan Fried Curried Sea Bass Fillets with Samphire and Garlic Beurre Blanc

Breaded Veal Escalope, Chorizo, Shallots, Sage Veloute

Grilled Fillet of Plaice, Lemon, Parsley and Butter 

* * *

New Potatoes and French Fries

Selection of Seasonal Vegetables

* * *

Vanilla Crème Brulèe with a Mixed Berry Compote

Rich Chocolate Tart with a Cointreau and Praline Ice Cream

Sticky Toffee Pudding with Butterscotch Sauce and Vanilla Ice Cream

Mixed Ice Cream

    Welsh Rarebit    


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