| entree |
|
|
| Cream of asparagus soup w home baked bread (V) | ||
| Traditional Thai fish cakes w seasonal leaves and sweet chilli sauce (DF/GF) | ||
| Confit duck salad w rice noodles and Asian dressing (DF) |
|
|
| main course | ||
| Berkshire pork sausages w mash and onion gravy | ||
| Roasted monkfish wrapped in Parma ham w butternut, spinach, mushrooms and bisque sauce | ||
| Spaghetti w Mediterranean vegetables and roasted vine tomato sauce (V) | ||
| dessert | ||
| Classic lemon tart | ||
| Rhubarb panna cotta w stem ginger and shortbread biscuit | ||
| Sticky toffee pudding w pecan toffee sauce and Chantilly cream (N) |
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| These are sample menus, for current menus please call us | ||||