STARTERS

Locally caught mussels in a coconut, lemongrass thai broth.

Home pickled mackeral with toasted brioth, smoked garlic relish, dill creme fresh.

Basil infused chicken strips, warm salad of caramelised onion and wensleydale, tomato vinergarette.

Garlic and thyme baked field mushroom, blue cheese and pear mousse, red pesto dresing.

Pancakes filled with smoked ham, bechamel and glazed with herb breacrumbs.

MAIN COURSES

Peppered gressingham Duck breast, sweet potato and red onion confit, tomato and orange juice.

Pan fried fillets of rainbow trout, beetroot, potato dauphin, seafood bisque.

Slow braised Lamb shank, cooked in a morrocan spiced bean stew.

Citrus baked Seabass, east coast scallops, lyonasse potatos.

Spanish omelette of meditterainian vegatables and potatos, herb oil.

Pot roasted pheasant, rissoto of pearl barley, root vegtables.

Honey roast pork fillet, wok fried spinach, shallotan sage puree, cider gravy.

Filet steak(8oz) topped with homemade pate, fresh asparagus with a medeira sauce.

DESSERTS

Hot peacan brownie, brandy cherries, praline ice cream.

Glazed lemon mascarpone tart, rasberry compote.

Toffee apple creme brulee,orange scented shortbread.

Warm treacle tart, vanilla ice cream.

Baked rasberry and choclate ripped cheesecake, berry coulis.