The main menu - March 2009

Starters

A trio of fresh grilled sardines, finished with a sweet chilli, garlic and tomato concasse

Whole king prawns, oven baked in a fiery chilli and garlic oil with dipping bread

Slow poached Scotch salmon delice, served chilled over seasonal salad leaves
with olive oil infused with fennel

Sliced Portobello mushrooms shallow fried and bound in a classic tomato
and herb sauce, presented in a savoury pastry tartlet

Homemade chicken liver pate with warm toast and a homemade red onion and
plum marmalade

Chilled Indian spiced chicken fillets, served over crisp mixed leaves finished
with a minted yoghurt dressing

Warm breads, served with olive oil, balsamic vinegar and butter

Homemade soup of the day with fresh bread and butter

Whole monkfish tail, lightly sautéed with bacon lardons, sun blush tomatoes and garlic, finished in the oven with a tarragon cream

Salmon and king prawn en croute, oven baked until golden brown and finished with an oyster drizzle

Oven baked whole black sea bream, infused with Chinese spices, ginger, garlic and spring onions, served in its own paper case

Slow roasted British lamb shoulder kleftico, served with a rustic courgette, garlic and tomato sauce

Fresh male breast of Barbary duck, marinated in full bodied claret, garden herbs and glazed with a honey and date jus

Sautéed slices of chicken breast and Hungarian sausage, finished with a red onion, mushroom and creamy smoked paprika sauce, served in a light puff pastry barquette

Scottish beef fillet, filled with a homemade pate, pan fried, then braised in a rich wild mushroom and port wine gravy

Vegetable Wellington, puff pastry parcel filled with seasonal vegetables and fresh parmesan, coated in sesame seeds and baked until golden brown

All of our dishes are served with either minted new potatoes or chef’s potato dish of the day

Mediterranean roasted vegetables

Seasonal side salad