Soup of the Day
Chef’s soup with freshly baked bread and butter

Glazed Goat Cheese with Caramelized Onions
Served on a herbed crouton with balsamic vinegar and mixed leaves

Raspberry and Melon Sorbet
Served with a duo of melon and mixed berries

Chicken Liver Plate
Served with oatcakes, salad, and redcurrant jelly

Leek and Potato Tartlet
Served with kale and balsamic glaze


Seafood Pie with Puff Pastry
Served with buttered mashed potatoes and steamed green beans

Slow Cooked Beef and Coconut
Served with braised rice

Pan Seared Pork Fillet
Served with mashed potatoes, steamed kale, cabbage and bacon in mustard cream sauce

Roast Lamb with Rosemary Gravy
Served on crushed mint peas, sautéed potatoes, and asparagus


Mac n Cheese
Served with garlic bread

Fish Fillet Fingers
Served with French fries, and tomato sauce

Crispy Chicken Strips
Served with baked beans, au gratin potatoes, and tomato soup

Salmon and Asparagus Rosette
Served with herbed potatoes with prawn butter sauce

Wild Mushroom and Blue Cheese Risotto
Served with dressed salad and balsamic vinegar


Ice Cream
Choice of flavor with chocolate wafers

Rose Chocolate Mousse Tarte
Served with fresh strawberries and cream

Crème Brule
Served with homemade shortbread

Peach and Raspberry Sherry Trifle
Served with vanilla cream and meringue