Easter Menu

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Sunnday 1st April 2018

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Starters

Chef’s soup of the day with crusty bread

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Farmhouse pate with onion marmalade & toast

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Field mushrooms in garlic & parsley cream sauce with crusty bread

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Beetroot carpaccio with toasted walnuts, goat’s cheese mixed green leaf salad & balsamic dressing

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Squid rings in a salt & pepper breaded coating with homemade chilli, pineapple & coriander dipping sauce
 

Mains

Locally sourced topside of beef with Yorkshire pudding

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Roasted breast of turkey with apricot & sausage meat stuffing

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Roast leg of pork

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Slow roasted leg of lamb

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Glamorgan sausages

 

(All served with local seasonal vegetables & roast potatoes)

 

Beer battered fish with fat cut chips, garden peas & tartare sauce

 

Desserts

Rich chocolate brownie with cream

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Raspberry & white chocolate ice cream cake

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Rich chocolate fudge cake with cream

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Almond, peanut & caramel tart (GF)

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Selection of cheese served with onion chutney and biscuits

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Selection of ice creams and sorbets

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1 Course £12              2 Course £18        3 Course £24

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