As well as the Bar Menu we also have an extensive A La Carte Menu available in our restaurant. The Menu changes on a regular basis but a sample menu will appear here shortly. For the festive season we also have the following set menus available:

Christmas Fayre Menu - Available 28th Nov to 31st Dec 2006
£17.50 Per Person - Dinner + Lunch

Starters
Home Made Soup of the Day
Chilled Honeydew Melon Laid on a Blackberry Coulis Accompanied by Lemon Sorbet
A Timbale of Prawns, Smoked Salmon & Cucumber Bound in a Lemon Dill Mayonnaise
House Paté with Cumberland Sauce & Toast

Main Courses
Traditional Roast Beef Dinner with Yorkshire Puddings
Roast Turkey Served with Traditional Accompaniments
Grilled Salmon Steak Laid on a Herb Butter Sauce
Homemade Mushroom Strogonof

Desserts
Christmas Pudding and Rum Sauce
Fresh Cream Profiteroles with Hot Chocolate Sauce
Fruit Cheesecake
Coffee & Mints

Christmas Day Menu - £52.95 Per Person
12.15pm arrival for Bucks Fizz reception, luncheon served at 12.45pm prompt

Starters
Terrine of Chicken Studded with Sweet Peppers Drizzled with a Tarragon Vinaigrette
A Nest of Cantaloupe Melon Filled with Fresh Berryfruits with a Cordon of Raspberry Coulis
A Warm Gateau of Salmon and King Prawns Drizzled with Hollandaise Sauce
A Rich Cream of Tomato & Herb Soup

Main Courses
Roast Norfolk Turkey with Traditional Trimmings
Pan Fried Tournedos Steak Laid on a Forestiere Sauce
Darn of Salmon Accompanied by Gateau of Prawn Crab Drizzled with a Dill Butter Sauce
A Ratatouille of Grilled Mediterranean Vegetables Served on a Duo of Sauces

Desserts
Christmas Pudding with Rum Sauce
Fresh Cream Profiteroles with Hot Chocolate Sauce
A Platter of English and Continental Cheeses
Coffee & Mints

New Years Eve Menu - £35.00 Per Person
31st December 2006

Starters
Carrot, Ginger and Honey Soup drizzled with Whisky Cream

Peppered Goats Cheese laid on a Tomato Gateau, with a cordon of Coriander and Shallot dressing

Hot Smoked Salmon served with an Avocado and Mango salad finished with Syrup of Balsamic Vinegar

Sautéed Oyster Mushrooms bound in Oregano Cream Sauce layered with Proscuttio and Parmesan Biscuits

Fanned Cantaloupe Melon laid on a Bramble Coulis accompanied by a panache of exotic fruits and a champagne sorbet

Main Courses
Roast Breast of Duck laid on a game sauce, garnished with roast Vegetables and a confit of Duck

Oven baked loin of Lamb laid on a chiffonade of Savoy Cabbage and Bacon accompanied by Pommes Puree and a rich roast jus

Fillet of Beef, pan fried with caramelised Onion and Haggis, drizzled with a rich Stout sauce

Braised pheasant in a smoked Bacon and Whiskey cream sauce

A tress of Cod gratinated with Rarebit, laid on a roast Plum Tomato trivet finished with a Chive cream sauce

A gateau of roast Mediterranean Vegetables accompanied by grilled Polenta and a sweet pepper sauce

Desserts
Lemon Soufflé served with a compot of berry fruits and home made shortbread biscuits

Brandy snap baskets filled with a Honeycomb and Caramel ice-cream drizzled with a Coffee and vanilla cream

White and dark Chocolate cheese cake served with whipped Chantilly cream

A rich sticky Toffee Pudding topped with Toffee Sauce and Creme Fraiche

A platter of Yorkshire Cheese and accompaniments.