Starters

Chefs soup of the day, served with crusty bread

Smoked salmon, dressed leaves and lemon oil

Parma ham and melon salad dressed with balsamic

Chicken liver pate, apple and walnut chutney and crusty bread

Grilled goats cheese, pesto dressing

Main courses

Roast beef with Yorkshire pudding and pan gravy

Roast loin of pork, crackling, gravy and apple sauce

Breast of chicken with tarragon sauce

Pan fried supreme of salmon, spinach mash and herb cream sauce

Fresh egg pasta, roasted vegetables and tomato coulis

Desserts

Fruit crumble, vanilla ice cream

Chocolate and nut cheesecake

Raspberry pannacotta, pear sorbet

Selection of ice cream

Selection of cheese, traditional garnish