LUNCH MENU
Garden pea and mint soup
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Free-range Chicken leg filled with Sage and onion farce served with caramelized onion gravy
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Supreme of blackened Salmon with soured cream and lime wedge
May contain traces of nuts
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Sun dried tomato and cedar topped pizza with jalapeno
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Apple and blackberry pie served with pouring cream.
HOTPLATE SPECIAL
Braised sausages with sautéed red onion and mushrooms
DINNER MENU
Traditional toad in the hole with red wine jus
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Tempura battered fillet of sustainable hake with lemon and Remoulade sauce
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Broccoli and Pasta bake topped with cheese and herb crumb
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Creamy oven baked rice pudding with syrup
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