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Starters: Cream of tomato and Basil soup with a home made bannock Smoked salmon with seasonal leaves & lemon and pepper crème fraiche Pork and Asparagus terrine encased in bacon, served with red onion and port wine compote Mixed woodland mushrooms in a chive and garlic cream sauce set on a herb croute Main Course Roast loin of pork with stir fried Savoy cabbage & cider cream sauce Steamed fillet of hake with tomato, garlic and white wine sauce Slow braised Shetland lamb shank with root vegetables and a redcurrant and mint infused sauce Pan fried rump steak with onion rings, mushroom & tomato Roasted bell pepper stuffed with a red onion and tomato salsa finished with mozzarella cheese Desserts Warm chocolate, caramel & hazelnut tart Sticky toffee pudding Vanilla and raspberry ripple cheesecake Cream horns filled with cinnamon stewed apples
Tea/Coffee ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 3 Courses @ £23.50, 2 Course @ £17.50 Service charge is at your discretion -------------------------------------------------------------------------------------------------- Contact Keith Massey on 01950 460409 to make your reservation and discuss choices and any special requirements |
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