Easter Menu 2012
Cream of vegetables soup
Confit of ham & rabbit terrine,
Rocquette cider, herbs, blackberry and apple chutney
Roast field mushrooms
Filled with goats cheese, smoked pimento dressing
Salmon, crab and halibut cocktail
Lemon mayonnaise
……….
Roast prime sirloin of beef
Yorkshire pudding, roast potatoes and buttered vegetables
Grilled filet of salmon
Creamed leeks and roasted vine tomatoes and new potatoes
Baked filet of cod
Mixed beans, tomato casserole and grilled chorizzo
Chicken Saltimbocca
Filled with Fort Grey blue cheese, roast root vegetables and rosemary sauce
Gnocchi, sun-blushed tomatoes and basil
Melted Mozzarella and dressed mixed leaves
……….
