SUPPER MENU
August 2008
(Please note that some dishes change daily)


STARTERS

Pan seared sea scallops, watermelon gazpacho
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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
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Honey roast Gressing duck supreme, smoked red pepper sausage, fondant potatoes & red wine sauce

PUDDINGS

A trio of chocolate pots
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Passion fruit cream possett
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A selection of fine cheese's served with biscuits & fruit (£3.00 supp)

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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.