| MEAT |
|---|
| Beef fillet steak with balsamic tomato and black pepper sauce | £22.95 |
| Breast of chicken stuffed with olives, caramalised shallots and thyme; floating on a white wine cream and oyster mushroom sauces | £10.95 |
| Roasted pork loin with apricot, thyme and walnut stuffing with rich pan jus | £9.95 |
Steak and kidney pie, with vegetables |
£8.95 |
| Roasted rack of lamb rubbed with garlic and fresh rosemary with a black pepper sauce | £15.95 |
| Braised beefsteak cooked in ale and mushrooms | £10.25 |
| Slow roasted belly of pork on pak choi and spinach with a hoi sin sauce | £11.75 |
| Escalope of veal in a shallot and tomato and basil sauce | £14.95 |
| FISH |
|---|
| Lobster thermidor with Parmesan | Half £19.85 | Whole £36.00 |
| Salmon darne scented with ginger and soy sauce with stir fry vegetables | £11.50 |
| Fillet of John Dory filled with tiger prawn, dill and tomato with bearnaise sauce | £12.90 |
| Baked cod pave topped with crayfish tail and spinach salad resting on a sweat pea puree | £14.95 |
| Plaice fillet filled with wild mushroom and sun dried tomato, gently baked, floating on a crab and saffron sauce | £14.45 |
| VEGETARIAN |
|---|
| Courgette, potato and tomato frittata served with a green salad | £8.95 |
| Wild mushroom, aubergine, tomato and spinach lasagne | £9.95 |
| Spinach and ricotta lumaconi with watercress sauce | £8.95 |
| Chantrelle mushroom and walnut filo parcel, glazed with smoked applewood cheese and served with char grilled vegetables | £14.95 |