
SUPPER
MENU
August 2008
(Please note that some dishes change daily)
STARTERS
Pan seared sea scallops, watermelon gazpacho
~
Roast fillet of free range chicken, chicken & thyme veloute, wild
mushrooms
MAIN COURSES
Fillet of Scottish wild salmon, pea risotto, slow roasted tomato &
basil oil
~
Honey
roast Gressing duck supreme, smoked red pepper sausage, fondant potatoes
& red wine sauce
PUDDINGS
A trio of chocolate pots
~
Passion fruit cream possett
~
A selection of fine cheese's served with biscuits & fruit
(£3.00 supp)
~
Fresh
coffee/tea's with 'Corner shop goodies' £3.00 p.p
TWO COURSES £29.95 THREE COURSES £34.95
Please note dishes are subject to change
VAT included @ 17.5%
Nuts and pulses may be present within dishes.
Richard works at maximum mph but good food does take time to prepare.