Garlic Button Mushrooms (V)
Served on toasted sourdough and finished with a little truffle oil
Prawn & Smashed Avocado Cocktail
Tiger prawns and avocado served in a Marie Rose sauce on mixed leaves, with granary bread and butter
Caramelised Walnut & Roasted Beetroot Salad (VG)
Served on dressed mixed leaves with cherry tomatoes and pea shoots
Duck & Orange Pâté
Served with spiced onion chutney and Melba toasts
Served with a choice of potatoes and seasonal vegetables
Chargrilled Sirloin Steak
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Grilled Seabass Fillets
Two fillets, grilled with lemon and butter, served on samphire and fine green beans
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Homemade Halloumi, Squash & Samphire Wellington (V)
Wrapped in filo sheets and served on a tomato compote.
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Homemade Asparagus & Samphire Risotto (VG)
Grilled and seasoned with lemon juice on a white wine flavoured risotto
Homemade Amaretto Cheesecake (V)
Soft creamy cheese, laced with Disaronno and toffee pieces on a ginger biscuit base
Chocolate & Raspberry Torte (VG)
Rich chocolate with raspberry pieces on a biscuit base, finished with strawberries
