Menu for April 2018

Dinner for 14  7.30pm

Starters

Double baked goats cheese soufflés with roast apple and leek

Warm salad of roast fennel, asparagus and aubergine with cashew cream and  lime and sweet chilli dressing (vegan)

Pate of locally smoked trout

home-made breads and toasts

Main Course

Fillet of locally reared beef with red wine gravy

Breast of organic chicken with lemon, pancetta and sage stuffing, cider gravy

Poached Wild Salmon with champagne and basil sauce

Chickpea, sweet potato and coconut pancakes with wild garlic and sorrel sauce(gf/df)

all with seasonal vegetables

Puddings

Rhubarb and ginger polenta cake with lemon and saffron ice cream

Hot vegan chocolate fudge cake with vanilla ice cream or soya ice-cream

The cost – £28.000 per head for adults

£18 per head for children under 14 having 3 courses or £12 for 2 courses. Under 5s £5.00 per head for 2 mini courses.         Please read following page for more information…….