2/3 COURSE MENU- sample menu


Creamy mushrooms w/ stilton, chives & garlic served on hot brushetta

Prawn Tian tower, dressed w/ lemon mayonnaise.

Caesar salad; Cos lettuce, homemade dressing & croutons

Soup of the day

Pan fried chicken liver & bacon finished with cream



Pork medallion & caramelised apple tower on a bed of spinach  w/ a champagne sauce

Roasted pepper stuffed w/ garlic & herb cous-cous on a balsamic reduction

Braised rib of beef in a red wine reduction on creamy mash

Pan fried sea bass fillet on stir fried Savoy cabbage, roasted peppers w/ a lime butter

Corn fed chicken supreme stuffed w/ brie & wild mushrooms, Dauphinoise potatoes

Fresh baked beef tomato & basil tart w/ house salad & new potatoes

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