Specials

Homemade Chicken Liver Pate studded with Pistacio nuts and Port soaked Raisins served with Arreton valley Tomato and Black Olive Chutney and Melba Toast

French Onion Soup with a hot Cheese Crouton

Deep Fried Brie with a Redcurrant and Port Jelly

Pan Fried King Prawns cooked with Thai Spices, Lemon and Brandy

Baked Salmon Fillet stuffed with Spinach and Red Peppers with a Herbed Butter sauce

Medalions of Turkey cooked with Sage and Parma Ham finished with White Wine and Cream

Grilled Scotch Sirloin Steak Au Poivre with a soft Green Peppercorn and Brandy Cream sauce

Spinach and Riccotta Tortelini tossed in Pesto, Rocket and Parmesan sauce

Selection of Desserts or Cheese and Biscuits