Mexican Theme Evening - Wednesday 19th May
- Mexican chicken soup flavoured with chilli and lime (g)
- Mexican bean salad (v)(g)
- Cheese nachos with guacamole, sour cream and salsa dip (v)
- Mexican fish wraps
- Spicy bean burger (v)
- Chilli con carne braised rice (g)
- Chicken enchiladas
- Apple fritters with orange and lime (v)
- Peach and pear enchiladas vanilla ice cream (v)
- Churros with a rich chocolate sauce (v)
£9.95
(v) = suitable for vegetarians (g) = gluten-free
Seafood Evening - Wednesday 26th May
- Moules mariniere (g)
- scallops with steamed leeks with chilli butter dressing (g)
- pan-fried trout on a ciabatta croute tomato salsa
- Grilled lemon sole with lemon
- Spaghetti with prawns and rocket
- Grilled tuna steak with crushed potatoes and pesto dressing (g)
- Roasted mushroom and parsley risotto (v)(g)
served with fondant potato and seasonal vegetables
- Roasted rhubarb pavlova (v)(g)
- Chocolate fondant vanilla ice cream (v)
- Refreshing Lime mousse (v)(g)
£9.95
(v) = suitable for vegetarians (g) = gluten-free
Level 3 Menu - Wednesday 9th June
- Thai beef salad (g)
- Cream of tomato soup (v)
- Red onion and goat’s cheese tart (v)
- Beef wellington Madeira sauce
- Egg plant gratin
(v)
- Pan fried salmon watercress sauce (g)
Seasonal vegetables and potatoes
- Summer pudding (v)
- Tiramisu(v)
- Profiteroles with chocolate sauce (v)
£9.95
(v) = suitable for vegetarians (g) = gluten-free
Level 3 Menu - Thursday 10th June
gazpacho shot
- Poached smoked haddock served on wilted spinach and with poached egg and saffron hollandaise (g)
- Grilled herb goats cheese, radicchio and chicory salad with beetroot and walnut dressing (v)(g)
- Warm Duck breast with orange dressing (g)
- Herb crust cod supreme served on a chorizo and beans stew
- Seasonal vegetable open ravioli with tomato and basil sauce
Garnish with parmesan and rocket salad
(v)
- Minted marinated grilled chump chop lamb served with pomme dauphinoise, fresh peas and caramelized shallots (g)
- Slow braised rolled and stuff pork belly served with black pudding hash ,apple crisp, crackling and rosemary jus (g)
- Lemon parfait with basil sorbet and baked shortbread (v)
- Chocolate Delice (v)
- Fruit terrine served with homemade raspberries ice cream (v)(g)
£9.95
(v) = suitable for vegetarians (g) = gluten-free
Level 3 Menu - Wednesday 16th June
- Broccoli &stilton soup stilton beignets and tempura of broccoli (v)
- Twice baked mushroom soufflé (v)
- Smoked and poached salmon rillettes, peppered crème fraiche and herb salad (g)
- Pressed ham hock terrine, pea mousse and an English mustard foam
- 12 hour braised beef shin, pan roasted fillet potato and horseradish .green beans and red wine jus
- Free range chicken pie ,oven roasted garlic ,baby carrots and fondant potato
- Roast butternut squash risotto, sage butter and parmesan shavings (v)
- Pan seared cod butterbean and chorizo cassoulet (g)
- Warm chocolate brownie pistachio ice cream (v)
- Glazed lemon tart raspberry sorbet (v)
- Iced banana and walnut nougat parfait chocolate sauce (v, g)
£9.95
(v) = suitable for vegetarians (g) = gluten-free