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Starters
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Home Made Soup of the Day |
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Pate of Chicken Liver or Smoked Salmon |
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Half Pint of Atlantic Prawns |
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Warm Goats Cheese and Beef Tomatoes |
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Bayonne Ham and Melon |
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Avocado with Prawn or Crab Meat |
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Mushroom Cup |
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Mozzarella, Avocado, Tomato, Basil and Garlic Oil |
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Smoked Hadock Crumble |
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Mediterranian Prawns with Herb and Garlic Butter |
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Avocado and Olice Salad, Vinigarette |
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Dill Pickled Scottish Herring |
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Rocket and Parmesan |
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Plate of Saucisson |
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Smoked Chicken Brest with Avocado Salad |
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Fresh Anchovy, Tomato, Basil and Garlic Oil |
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Iranian Caviar 50 Grms (1-2 CVTS) |
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Smoked Scottish Salmon |
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Main Courses
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Homemade Steak and Kidney Pudding
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Rack of English Lamb
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Dutch Calves Liver with Fresh Herbs or Bacon and Onions
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Fresh Fish or Game (see daily board)
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Breast of Chicken, Poached in Wine and Mushrooms.
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Scottish Fillet Steak
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Grilled Chicken Breast and Salad
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Cumberland Sausages, Mash and Onion Gravy
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Fresh Duckling Roast with Apple or Orange
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Chateaubriand (2 CVTS)
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Slow Roasted Half Shoulder of Lamb with Rosemary and Garlic
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Fillet Steak Braised in Red Wine, Shallots and Mushrooms
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All entrees served with fresh vegetables
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Seasonal Salads as Starter or Accompaniment
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