Lunch Menu

Starters

• Potted chicken liver parfait with toasted french bread
• Pan fried black pudding with a poached hen’s egg and dijon dressing
• Smoked mackerel and orange salad with poppy seed and garlic croutons
• Salad of cold water prawns and pumpkin seeds with a citrus dressing
• Spinach and goats cheese risotto finished with herb oil and parmesan
• Cream of white onion and potato soup

Main Courses

• Grilled bacon chop with creamed savoy cabbage and red wine jus
• Char grilled 4oz rump steak with confit tomato and thyme dressing
• Grilled fillet of trout with an almond beurre noisette
• Grilled fillet of plaice with a white wine and dill cream sauce
• Linguini with a goats cheese and olive sauce
• Seasonal vegetable strogonoff with steamed rice
• Beef stroganoff – tender pieces of beef cooked in paprika with mushrooms and gherkins, served with wild rice

Side Orders

• Extra Vegetables
• Mixed Olives
• Garlic Bread with Cheese
• Garlic Bread