St Valentine's Menu
Starters
Chef’s Tomato & Fennel soup with crouton hearts, served with a warm granary roll
Prawn cocktail with our own Marie Rose sauce and bread & butter
Chef’s chicken liver pâté with Cumberland sauce & crusty toast
Fan of melon served with fruits of the forest & drizzled in fruit coulis
Goat’s cheese on a bed of salad leaves with toasted walnuts & balsamic glaze
Mains
Grilled fillet of plaice served with Salsa Verde, new potatoes & vegetables of the day
Slow braised lamb shank, on a bed of mash with rosemary & thyme sauce finished with red wine jus
Mediterranean vegetable gateaux served with pesto cream, sauté potatoes & vegetables of the day
10oz Matured Welsh Beef rib eye served with hand cut chips, onion rings, tomato & peas
Chicken Caesar salad served with croutons hearts & parmesan cheese
Seared Pork Loin served with a pink peppercorn sauce, new potatoes & vegetables of the day
Desserts
Warm Chocolate fudge cake with vanilla ice cream
Chef’s Baileys Cheesecake with pouring cream
Warm crepes with vanilla ice cream & butterscotch sauce
Eton Mess with mixed berries
