SAMPLE SUPPER MENU
February 2010
(Please note that some dishes change daily)

Appetiser

STARTERS

Spaghetti of crab with chilli, coriander & shellfish sauce
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Winter salad of slow roast aged beef sirloin with dolcelatte cheese, brioche croutons & truffle cream dressing

MAIN COURSES

Fillet of wild brill, herb crushed potatoes, wilted spinach, basil & tomato oil & Avruga caviar
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Roast Goosenargh duck supreme, wild mushroom & truffle risotto & red wine sauce

PUDDINGS

Belgian white chocolate & cointreau pot with lemon curd yogurt ice cream
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Citrus possit with raspberry & melon sorbet
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A selection of fine cheese's served with biscuits & fruit (£3.00 supp)
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Cheese as 4th course £7.00 supp
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Fresh coffee/tea's with a selection of chocolates £3.50 p.p

THREE COURSES - £40.00
WEDNESDAY & THURSDAY - £32.00
Six course gourmet menu for the whole table £50.00 pp

Service not included

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.