STARTERS

Chef’s homemade soup of the day served with fresh cut bread.

Deep fried goat’s cheese with beetroot and balsamic dressing served on a bed of leaves (V).

Sautéed king prawns with garlic, chilli and coriander butter served in a papadum.

Wild Mushrooms in a garlic cream sauce.

Home made Chicken Liver Pate with Brandy served with warm toast.

Menai mussels Marinere served with French bread.

Chef’s homemade soup of the day served with fresh cut bread.

Deep fried goat’s cheese with beetroot and balsamic dressing served on a bed of leaves (V).

Sautéed king prawns with garlic, chilli and coriander butter served in a papadum.

Wild Mushrooms in a garlic cream sauce.

Home made Chicken Liver Pate with Brandy served with warm toast.

Menai mussels Marinere served with French bread.

Main Courses

Locally sourced Char-grilled, extra mature sirloin steak with au poivre sauce served with home made chips.

Locally sourced Char-grilled, sirloin steak with diane sauce served with home made chips.

Roast crispy Thai duck breast, served with spicy noodles and char su sauce.

Penloyn Farm rack of lamb with minted mash and a redcurrant and rosemary sauce served with seasonal vegetables.

Slow roasted belly of pork with mushy peas and pork reduction served with seasonal vegetables.

Sautéed breast of free range chicken with prawns and lime cream sauce served with seasonal vegetables.

Fresh salmon and smoked salmon with a basil and vermouth cream sauce served with new potatoes and seasonal vegetables.

Fusilli pasta served with spring onion, asparagus and Chef’s homemade basil pesto (V).

Mushroom Stroganoff served with rice (V).

Desserts

Homemade, flamed caramelised Crème brulee with Baileys.

Lemon possett.

Home made cheesecake.

Home made apple pie served with a choice of custard or vanilla ice cream.

Home made bread & butter pudding served with custard.

Selection of ice creams.

Mango/Lemon sorbet.

Selection of cheese and biscuits.