Page 10 - Brochure

Menu B

Starters

Ham Hock Terrine
with Toasted Focaccia and Carrot and Orange Relish

Caramelised Onion and Goats Cheese Tart
Served with Chive Crème Fraiche and Dressed Leaves

Smoked Mackerel Pate
Served with Warm Bruschetta, Roasted Cherry Tomatoes, Lemon and Caper Berry Dressing

Selection of Baked Breads

Main Courses

Sticky Beef
24hr braised Daube of Beef, Champ Potato, Seasonal Vegetables
and a Rich Rioja and Redcurrant Jus

Chicken with Dauphinoise
Oven roasted supreme of Chicken, served with a stack of
creamy Dauphinoise Potato and Thyme infused Jus and seasonal Vegetables

Roast Beef, Roast Pork
With Crushed Root Vegetables, Roast and New Potatoes, Yorkshire Pudding, and Green Beans

Roast Sea Trout
Fillet of Sea Trout with Smoked Salmon Arancini, Warm Pesto Crushed Potato Salad,
Blush Tomatoes, and Creamy Crème Fraiche

Desserts

Sticky Toffee Pudding
Our own recipe of moist Date Sponge served with a rich Toffee Sauce,
Vanilla Ice Cream and Honeycomb

Chocolate and Sea Salted Caramel Tart
All Butter Chocolate Tart with Belgian Chocolate Mousse, Sea Salted Caramel,
Peanut Brittle, Honeycomb and Vanilla Ice Cream
Grown Up Brownie
Belgian Chocolate Brownie and Baileys Chocolate sauce served with smooth Vanilla Ice Cream

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