STARTERS

Chef's home made soup of the day

Fan of honeydew melon with compote of seasonal fruits

Strips of chicken marinated in chilli and lemon grass on a bed of sweet and sour vegetables

Crab beignets with coriander and lime dressing (£2.00)

Smoked salmon surrounded by lemon crème fresh

Thai fish cakes with sweet and sour vegetables (£2.00)

Goats cheese wrapped in parma ham, sat on croute with fresh basil pesto

(Price supplements are shown in brackets)

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MAIN COURSES

Fillet steak served on fondant potato with pancette and wild mushrooms (£5.00)

Seared breast of duck with caramiilsed shallots and plum sauce

Rump of lamb, dauphinoise potato, creamed leeks and red currant jus (£3.00)

Pan fried gilt head bream with butternut squash and field mushrooms

Poached supreme of salmon with baby vegetables and lemon dressing

Medallions of pork with savoy cabbage, lyonnaise potatoes and creamy mustard sauce

Red snapper fillet with balsamic onions and crushed new potatoes

A wild mushroom and butternut squash risotto

In order to preserve texture and flavour, all red meat will be cooked pink unless stated otherwise

All main courses are served with vegetables and potatoes

(Price supplements are shown in brackets)

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SWEETS

Gaelic coffee and chocolate cake with chocolate sauce and clotted cream

Steamed date and toffee pudding with toffee sauce

White chocolate crème brulee served with almond biscuits

Strawberries flamed in brandy and served with lemon sorbet

Selection of British and European cheese and biscuits served with celery & grapes (£2.50)

Classic lemon tart with blackcurrant sorbet

Bailey's parfait with compote of raspberry and vanilla tuille

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Coffee and petit fours

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£26 inc VAT

(Price supplements are shown in brackets)