Easter Menu
Sunnday 1st April 2018
Starters
Chef’s soup of the day with crusty bread
Farmhouse pate with onion marmalade & toast
Field mushrooms in garlic & parsley cream sauce with crusty bread
Beetroot carpaccio with toasted walnuts, goat’s cheese mixed green leaf salad & balsamic dressing
Squid rings in a salt & pepper breaded coating with homemade chilli, pineapple & coriander dipping sauce
Mains
Locally sourced topside of beef with Yorkshire pudding
Roasted breast of turkey with apricot & sausage meat stuffing
Roast leg of pork
Slow roasted leg of lamb
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
Raspberry & white chocolate ice cream cake
Rich chocolate fudge cake with cream
Almond, peanut & caramel tart (GF)
Selection of cheese served with onion chutney and biscuits
Selection of ice creams and sorbets
1 Course £12 2 Course £18 3 Course £24