A SAMPLE FROM OUR EVENING MENU
STARTERS
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Malaysian Chicken with Pineapple, Passion Fruit & Spices served in Half a Baby Pineapple with Cashew Nuts & Tahini Dressing
Fricassee of Mushrooms with Port & Stilton Sauce served in a Filo Pastry Basket
Avocado stuffed with Crab & Korma Spices Baked & Served with Mixed Leaves & Lemon Dressing
Scallops & Tiger Prawn Tails Pan Fried with Garlic Butter & Gratinated with Polonaise Herb Crumb

MAIN COURSES
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Roasted Pheasant on Yellow Split Pea Polenta Finished with Blueberry & Ammoretto Sauce
Lamb Noisettes Topped with Spinach Tapenade Finished with Roasted Garlic & Thyme Reduction Jus
Paupiette of Beef Fillet Layered with Wild Mushroom Farce Served on Confit Potato with Brandy Sauce
Pan Seared Calves Liver with Merchant Du Vin Red Wine Sauce Pancetta & Chive Mash
Saute of Wild Duck Breasts on Sweet Potato Glazed with Black Cherry Sauce
Corn Fed Chicken Breast stuffed with Green Pesto on Fresh Linguine Finished with White Wine Cream



FINEST STEAKS FROM THE GRILL
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Choose from Fillet, Rib Eye, Sirloin or T-Bone, All Served with Fries Tomato & Mushroom

DAILY FISH SPECIALS AVAILABLE

VEGETARIAN MENU AVAILABLE