Thursday14th February 2019










French Onion Soup with Gruyère Croûte


      Chicken and Pork Terrine

Served with Celeriac Rémoulade and Toasted Brioche 


     Smoked Mackerel and Horseradish Cream 

Garnished with Candied Beets and Watercress  


            Smoke Salmon and Cured Gravalax

Served with Dill and Mustard Dressing and  Garnished with Leaves


Goats Cheese and Red Onion Tart

Garnished with Honeyed Figs, Toasted Walnut, Wild Rocket and Balsamic Glaze


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 Pan Fried Fillet of Sea Bass

Served with Fresh Asparagus and Hollandaise sauce

Roasted Duck Breast

Served with Sage and Onion Purée and Fresh Plum Sauce

Breast of Chicken

Stuffed with Wild Mushroom Wrapped in Pancetta, Served with Marsala Wine and Wild Mushroom Sauce

Prime Scottish Rib Eye Steak

Served with a Black Peppercorn Sauce

Beetroot Risotto

Topped with Goats Cheese, Rocket and Balsamic Glaze

Served with a Medley of Vegetables or Salad and a Choice of Potatoes


All Desserts and Cheese Board are to Share Between Two....

Hot Chocolate Fondue

Served with a Selection of Fruits, Cakes and Marshmallows

Assiette à Desserts

Chocolate Brownie, Coconut, Mango & Passion Fruit Cheesecake, Lime Sorbet &               Raspberry and Strawberry Meringue


Cheese Board

Mature Cheddar, Brie, Port Salut, Goats Cheese & Stilton served with

Grapes, Celery and Red Onion Chutney

Coffee and Mints

N.B Loyalty Card not Applicable Here.