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Let's Eat...

Pressed Terrine of Slow Braised Ham Hocks and Parsley

Served with a homemade piccalilli, leaf salad and Melba toast

 

 Atlantic Prawns and Crayfish in Marie Rose Sauce

With a chilled Gazpacho, Roquette salad lemon and ciabatta croutes

Garlic Ciabatta Bread Topped with Melted Cheddar Cheese (v)

Served with salad and tomato salsa

Starters

Roast Topside of English Beef and Yorkshire Pudding

Served with horseradish mash and a red wine and rosemary jus

 

 Goan Vegetable Curry with Braised Turmeric Rice (v)

Served with a crispy poppadum, mango chutney and garnished with fresh coriander

Pan Fried Breast of Chicken on Buttered Asparagus

With fondant potato, pea shoots and madeira jus

Mains

Glazed Orange and Passion Fruit Tart (v)

Homemade sweet pastry with orange and passion fruit filling, finished with fresh raspberries, candied orange zest and clotted cream

 

 Warm Double Chocolate Brownie (v) 

Homemade dark and white chocolate chip brownie served with rich chocolate sauce, vanilla ice cream and fresh berries

Desserts

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