RED PEPPERS, TOMATO AND BASIL SOUP (V)

SWEET CURED HERRING ON RYE BREAD

PRAWN SALAD

AVOCADO MOUSSE WITH SMOKED SALMON

HOME CURED GRAVLAX WITH MUSTARD AND DILL DRESSING

HOME MADE PATE WITH ROWAN BERRY JELLY

SMOKED SALMON, SPINACH, CREAM CHEESE AND ALMOND ROULADE

GARLIC MUSHROOMS IN CREAM SAUCE (V)

MELON PLATTER WITH PORT (V)

DEEP FRIED PEPPER BRIE WITH BLUEBERRY CONSERVE (V)

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SIRLOIN STEAK BLACK AND WHITE

SIRLOIN STEAK WITH ONIONS MUSHROOMS AND CHERRY TOMATOES

DUCK BREAST WITH ORANGE JUNIPER AND BRANDY SAUCE

CHICKEN BREAST STUFFED WITH STILTON WRAPPED IN BACON

PORK TENDER LOIN WITH APRICOT AND SAGE SAUCE

NORTH SHIELDS HADDOCK WITH TARTARE SAUCE

MEDALLIONS OF MONKFISH IN LIME AND CORIANDER SAUCE

OVEN BAKED HADDOCK WITH WHITE WINE AND PRAWN SAUCE

SALMON STEAK WITH SAUCE BÉARNAISE

SEAFOOD COLLATION (+£2.00)

DEEP FRIED PEPPER BRIE WITH BLUEBERRY CONSERVE (V)

SPINACH & RICOTTA AND PARMESAN CHEESE PLAIT (V)

DEEP FRIED MUSHROOMS STUFFED WITH STILTON SERVED WITH A GARLIC DIP (V)

*****

SPICY APPLE PIE WITH ICE CREAM

LEMON CHEESE CAKE

NORWEGIAN GATEAU

WAFFLE WITH BLACK FOREST ICE CREAM

LUXURY ICE CREAM SELECTION

REAL CHEESE WITH BISCUITS

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Coffee/Tea with after dinner mints £1.50

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