Starters

Dovetail of fresh melon

Served with a wild berry compote, dressed with passion fruit and ginger coulis

Homemade leek and potato soup

Served with crispy croutons

Duck liver pate

With a hint of orange, served on a crisp salad and wholemeal toast

Sautéed mushroom and bacon fricassee

Served in a creamy sauce with a hint of masala

Main course

Fillet of sea bass cooked roman style,

Placed on a sweet potato mash served with a prawn and crab bisque

Traditional prime roast beef,

Served with a light Yorkshire pudding and horseradish sauce

Fresh chicken supreme

Served in a red wine and wild mushroom jus li

Tender slow roasted lamb shank

Served in its own juices enhanced with whole grain mustard, mint and Madeira sauce

Selection of fresh seasonal vegetables and potatoes with main courses