MENUS WILL NOT BE AVAILABLE ON SATURDAY 4TH MAY AND MONDAY 6TH MAY LUNCH TIME ONLY.
THERE WILL BE A SPECIAL SWEEPS MENU AVAILABLE – FOR DETAILS PLEASE GO TO ‘EVENTS AND OCCASIONS’)
2 Courses £14.95
3 Courses £19.95
GREEK SALAD (D)(V)
A mixed leaf salad
Feta cheese, tomato, cucumber, red onion & oregano dressing
JERK SPICED KING PRAWN SKEWERS (N)
Served on a salad of capsicum peppers, mango & coconut.
LEMON & PEPPER CHICKEN SALAD
Marinated chicken breast served with a warm potato salad.
GOATS CHEESE & SPINACH CROQUETTES (D)(V)(N)(G)
Sundried tomatoes & pine nut salad.
BUTTERNUT & SWEET POTATO SOUP (V)
PAN FRIED FILLET OF SEABASS
Served with lemon potatoes & Mediterranean balsamic roasted vegetables.
PAN FRIED CALVES LIVER (D)
Served with creamed potatoes, crispy bacon & rich onion jus.
BRIE AND BROCCOLI PARCEL (G)(V)(D)
Served with roasted shallots and a white wine cream sauce.
RIBEYE STEAK (£4 SUB CHARGE) (D)
Char-grilled 8oz ribeye steak
Served with flat mushroom, vine tomatoes, chips & peppercorn sauce
BRIE & BACON STUFFED CHICKEN BREAST (D)
Served with parmesan crisp potato & asparagus spears.
SIDES: (SUB CHARGE £3.50)
SEASONAL VEGETABLES/SIDE SALAD/CHIPS/GARLIC BREAD
WARM HOMEMADE BAKEWELL TART(D)(G)
Served with vanilla ice cream.
STRAWBERRY CRÈME BRÛLÉE (D)(G)
Served with shortbread finger biscuits.
HOT CHOCOLATE FUDGE CAKE (G) (D)
Served with clotted cream.
LEMON MERINGUE PIE (G)(D)
With raspberry coulis.
VANILLA CHEESECAKE (G)(D)
Topped with caramelised banana & caramel sauce.
Locally sourced cheeses with crackers, grapes and red onion chutney
(N) Contains Nuts ≈ (V) Vegetarian ≈ (D) Contains Dairy ≈ (G) Contains Gluten ≈ (S) Contains Seeds
Please note that all dishes are prepared in a kitchen handling a variety of allergens. Allergy information advisory only.
All dishes are subject to availability.
A Service Charge of 10% for tables 8 and over will be added to your bill at your discretion.