Parma Ham & Melon

Crayfish Cocktail served with Marie Rose

Button Mushrooms saute in Olive Oil, Rosemary, Garlic & Chilli

Tiger Prawns coated in Breadcrumbs & Deep Fried, served with Tartare

Lobster Bisque with Croutons 

Chicken Breast pan fried with Cream, Mushrooms & Asparagus Tips

Veal Escalope in a Lemon Butter Sauce

Leg of Duck Roasted with Cherries in a Cherry Brandy Sauce

Calves Liver pan fried with Butter & Sage

Thin Cut Sirloin Steak in a Wine Sauce with Mushrooms, Black Pepper & Cream

Selection of Fresh Vegetables & Potatoes served with all Main Courses

  *Service Charge 12.5% added to all accounts