Dinner Menu from 4th April 2012

Grilled 5 Spice Peaches

Dressed Rocket and Creme Fraiche

£4.50

Duck Terrine

Orange & Walnut salad, toasted Sun Dried Tomato Bread

£4.95

King Prawn &

Marinated Mediterranean Vegetables Skewers

Fried Rice and Curried Peanut Dip

£5.25

Spiced Cajun Caesar Salad

with Fresh Parmesan

£4.95

Starters

Herb Scented Chicken Fillet

Stuffed with Brie and Sun Dried Tomatoes

Spinach Cream Sauce

£13.25

Slow Braised Lamb Shank

Crushed minted potatoes

Garlic & Rosemary Gravy

£14.50

Pan Fried Red Snapper

Niçoise Salad with a Lemon and Dill Mayonnaise

£14.25

Half Roast Duckling

Rum & Raison Stuffing with an Orange sauce

£14.50

Main

Slow Braised Beef

Parsley Creamed Potatoes

Red Wine and Cranberry Sauce

£13.95

Pan Fried Sirloin Steak

Mushrooms, French Fried Onions, Grilled Tomatoes & Pepper Sauce

£18.95

Escalope of Pork

Asparagus and Prawns

Mornay Cream Sauce

£13.50

Portavogie Scampi

Lemon & Tartar Sauce

£9.50

Potatoes

Boiled, Sauté, Mashed

French Fries

Side Dishes

Green Vegetables

Peas, French Beans

Locally Caught Dressed Crab

Potato Salad

£4.95

Soup of the Day

Buttery Croutons

£3.50

Home Made Mixed Game and Vegetable Pie

£9.50

Confit of Duck

Champ & Pepper Sauce

£9.50

Remember to take the trouble to book the dining room as this avoids waste and assists the Caterers in planning staffing levels.