Best Western star rating

Lunch Table d'Hôte Menu

         Sample menu           

To Begin

Chicken liver pate with orange and cranberry chutney                                                                                                               

 Fan of galia melon with a selection of fresh fruits and a wild berry coulis                                              

 Chef’s freshly made Soup of the  day                                                                                                                                                 

 Filo basket filled with sautéed mushrooms, garlic and parmesan shavings  

Prawns bound in a Marie Rose sauce topped with salmon and lemon dressing

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The Main Event

Chef’s daily roast of the day served with the traditional accompaniments                                                               

 Poached fillet of salmon with a cucumber and prawn cream flecked with tarragon                                                                     

 Medallions of pork layered with black pudding wrapped in streaky,

smoked bacon and served with a rich Madeira sauce                      

Char grilled breast of chicken served on Caesar dressed salad leaves, croutons

and fresh parmesan shavings         

   

To Finish

Dessert of the day or the Cheese Board