VALENTINES EVENING MENU ( Friday and Saturday)

Butternut Squash and Red Pepper Soup
or
Haddock and Smoked Salmon Terrine served with a crème fraiche and herb dressing
or
Stuffed Portobello Mushroom topped with melted
Goat's Cheese
or
Melon with a Berry Fruit Coulis
* * * * * * *
Slow cooked Confit of Duck Leg with a Plum Sauce
and noodles
or
Beef Casserole cooked in Real Ale
or
Grilled Fillet of Salmon and Prawns with a Black Bean Sauce
or
Twice baked Parmesan and Gruyere cheese Soufflé with a Roasted Red Pepper sauce
* * * * * * *
Choice of Dessert
Coffee or Tea and Chocolates

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VALENTINES SUNDAY LUNCH
14th February 12 Noon - 2.30 pm

STARTERS
Butternut Squash and Red Pepper Soup

Smoked Salmon and Asparagus Flan with Salad

Stuffed Portobello Mushroom topped with melted
Goat's Cheese

Melon with a Berry Fruit Coulis

MAIN COURSES

Beef Casserole cooked in Real Ale

Roast Lamb with Mint Sauce

Breast of Chicken wrapped in crispy Proscuitto Ham and served with a Tarragon and Mustard Sauce

Fillet of Salmon on wilted Spinach with a Chardonnay Sauce

Cashew and Lemon Roast with an Orange Sesame Sauce