Starters

Cream of Mushroom Soup
with Sherry

Minestrone Soup
with Parmesan Cheese

Medley of fresh Mushrooms
served in a Pastry Case

Iced Melon
with seasonal Fruits

Prawn Salad
with Cucumber, Chilli, Garlic, Mushrooms and Lemongrass
with Oriental Sauce

Chef's Home-made Liver Pate
served with a granary roll

Main courses

Roast Spring Chicken
served with Grilled Bacon and Bread Sauce

Roast Herb Crust Rack of Lamb
served with Redcurrant Sauce

Medallions of Pork Dijon
Escalopes of Pork fried in butter, finished in mild Mustard and White Wine Sauce

Chicken Neptune
Breast of Chicken in White Wine, Cream and Prawn Sauce

Poached Fillet of Plaice Bonne Femme
Plaice poached in White Wine and finished with Mushrooms, Shallots, chopped Parsley and Fresh Cream

Poached Darne of fresh Salmon

*All of the above will be served with the appropriate selection of fresh vegetables.

Desserts

Hot Apple Pie
with Clotted Cream

Individual Chocolate and Orange Mousse

Citrus Tart
with a Fruit Coulis

Fresh Fruit Shortcake
served with Strawberry Sauce and Cream

Coffe with Cream and Mints

Please note: The price above is merely a guideline. All prices must be confirmed with the hotel direct in writing. All prices apply to the year 2007 - inclusive of VAT at the current rate.