TIGER PRAWNS

Shell on head off, in white wine , fresh chilli, garlic butter sauce. Served with toasted bread.

SCALLOPS

Pan seared on bed of pea puree, white wine garlic butter sauce and crispy bacons.

GOAT CHEESE

Oven baked on bed brioche bread spreaded with cranberry sauce, topped with walnuts and pumpkin seeds.

BRUSCHETTA

Cherry tomatoes, olives, sping onions marinated in olive oil, garlic , oregano and basil on toasted bread with crumbled feta cheese.

SMOKED SALMON PATE

With crunchy bread and cucumbers slices.

CAMEMBERT (to share for 2)

Oven baked, warm baguette and cranberry sauce.

SEABREAM VERONIQUE

Pan seared on bed of mashed potatoes with a vermouth cream and grapes sauce.

BEEF FILLET ROSSINI

Grilled, crunchy bread, truffle pate and chicken liver pate, red wine jus. Served with chips.

BLUE CHEESE CHICKEN

Grilled in blue cheese and spinach creamy sauce. Served with dauphinois potatoes.

BEEF FILLET STROGANOFF

Beef fillet strips , mushrooms, onions in stroganoff sauce. Served with rice.

SEAFOOD LINGUINE or RISOTTO

Tiger prawns, mussels and squid rings in white wine, garlic, butter and cherry tomatoes sauce.

LAMB CHOPS

Grilled, mashed potatoes,green beans, mustard and thyme creamy sauce.

BAKED AUBERGINE

Oven baked filled with courgettes, aubergines, peppers, topped with cheddar cheese. Served with saute potatoes and mix salad leaves. Drizzled with balsamic glaze.

SPICED RED WINE POACHED PEAR

With whipped cream.

TIRAMISU

Classic Italian dessert.

ETON MESS

Traditional dessert with summer fruits, meringue and whipped cream.

CHEESE CAKE

Biscoff flavour.

BROWNIE

Served warm with vanilla ice cream.

CHEESE BOARD

Cheddar, brie,goat cheese and stilton, biscuits and cranberry sauce.

SELECTION OF ICE CREAMS AND SORBETS