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Main Courses |
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| Baked Red
Pepper, embedded with Plum Tomato then dressed with Garlic, Balsamic Vinegar and fresh Basil. Topped with a sheet of melted Buffalo Mozzarella
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£12.45 |
| Slow Cooked Shank of
Lamb, plonked aside Mustard tainted Mash then the dressed with a Jus enfused by Juniper Berries & Cranberries.
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£12.95 |
| Escallops of Chicken
Breast, dusted with Tarragon then seared, towered alternately with Capsicums and baked. Served with a caramelised Garlic Oil
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£13.45 |
| Duck Breast studded with
Rosemary, cooked until pink then offset by two fruit purees, one White Peach the other Apricot
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£14.95 |
| Tuna Loin
simply grilled and served relaxing across braised Celery, decorated with Asparagus spears.
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£13.95 |
| Prime Fillet of
Beef. Pan fried and sat amidst sautéed Fancy Woodland Mushrooms, the coated by a glace of Madeira Wine enriched with Basil.
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£16.95 |
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Above Main Course dishes are served with a bowl of Vegetables & New Potatoes |
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