Two Courses £12.95
(Starter & Main or Main & Dessert)

Three Courses £15.95

Starters

King Prawns
Baked in the oven with garlic, tomato, white wine, a little chilli and parsley.

Oriental Duck Salad
Shredded duck, finely chopped leek and cucumber on a bed of salad served with a plum sauce.

Soup Of The Day
A bowl of the chef’s fresh hot homemade soup served with French bread.

Garlic Mushrooms
Large field mushrooms baked with garlic butter and bacon, finished with a cream and white wine.

Pork Liver Pate
A medium coarse pate served with toasted bread, salad garnish and a tomato, onion and cranberry chutney.

Smoked Salmon Timbale
A smoked salmon parcel stuffed with prawns, cucumber and soft cheese on a balsamic and lemon oil dressed salad.

Mushroom Risotto
Cooked with stock, onions, mushrooms, garlic, red peppers, herbs and cream.
Also available as a main course.

Main courses

Tarragon Chicken
Chicken breast, pan fried with bacon, mushrooms, white wine, cream and tarragon sauce.

Pork Loin
Stuffed with a sage, onion and apple stuffing, pan-fried with a light rosemary gravy.

Honey Glazed Duck
Roasted Gressingham duck leg glazed with honey on a pool of red cherry and port sauce.

Fillet of Plaice
Roulade of plaice poached with lemon and black pepper butter served on a pea puree.

Pork Medallions
Pan fried with onions, mushrooms, bacon and capers in a white wine tomato and herb butter sauce.

Salmon Steak
Poached in a cream, peppercorn and wine sauce finished with prawns, chopped tomato and watercress.

Chilli Chicken
Pan-fried chicken strips with a tomato, onion, red pepper and sweet chilli sauce.

Sirloin Steak 227 gram £3.00 Supplement

Fillet Steak 170 gram £3.70 supplement

Steaks cooked to your liking and served with one of the following

Peppercorn sauce, chasseur sauce or onion rings, fried mushrooms and tomato.

Choice of desserts followed by coffee and mints.