Mother's Day 2019

---

Starters

Chefs Homemade Tomato and Roasted Red Pepper Soup topped with Garlic Croutons

Mixed Sea Food Cocktail consisting of Prawns in Marie Rose, Crayfish, Smoked Salmon, White Devonshire Crab, King Prawns and a Crevette

Smooth Ardennes Pate served with Baby Leaf Salad, Apple and Ale Chutney and Toasted Ciabatta Bread

Pan Seared Smoked Chicken, Bacon and Chorizo Salad served on a bed of Wild Rocket and finished with a Honey Mustard Dressing

Portobella Mushroom Stuffed with Cream Cheese, Roasted Pepper, Sun Blushed Tomato, Spring Onion and Garlic topped with Melted Smoked Cheddar Cheese and Finished with a Balsamic Dressing

---

Mains

Traditional Roast Topside of Beef served with Homemade Yorkshire Pudding and Rich Gravy

Yorkshire Lamb Rump served with Spring Onion Mash, Yorkshire Pudding and Minted Gravy

Hake Loin served on a Bed of Sauteed Vegetables finished with a Garlic and Herb Butter

Guinea Fowl Breast wrapped in Streaky Bacon served with Roast Baby Parsnips and Red Wine Sauce

Gressingham Duck Breast served with Wilted Cabbage and Redcurrant Sauce

Mediterranean Vegetable and Halloumi Stack finished with a Tomato and Basil Sauce

---

Desserts

Homemade Apple and Blackberry Crumble Served with Custard

Strawberry and Champagne Cheesecake accompanied by Vanilla Ice Cream

Key Lime Pie served with Whipped Cream and Fresh Raspberries

Homemade Treacle Sponge and Custard

Salted Caramel and Chocolate Torte served with Caramel Honeycomb Ice Cream

---

To Finish

---

Download PDF Menu