All mains served with vegetables.
V Warm parmesan potato cake stuffed with mushrooms & accompanied with a sweet chilli sauce 8.50
V Stuffed filo parcels filled with feta cheese pickled onion and red peppers sat on a pool of asparagus sauce 9.75
Fillet steak pan fried with stilton cheese finished with a creamy red wine sauce 15.95
Fillet Surf & Turf served with green peppercorn sauce topped with black tiger prawns 16.95
Fillet steak sat on a potato Rosti served with a bacon, ginger lime and chilli sauce 15.95
Fillet Diane served with mushroom, French mustard and brandy 15.95
Chicken kebab served on a bed of rice and garden peas and fruit curry sauce 12.50
Chicken roulade with black forest ham, smoked cheddar sat on a bed of cream stilton and sage potatoes drizzled with a chicken and white wine juice 11.95
Chicken with crayfish dill and white creamy sauce 11.75
Chicken served in a corse grain mustard sauce and asparagus 11.50
Pan fried blue Tuna marinated in capers, dill and lemongrass with French bean, red onion and red pepper salad 13.50
Seafood platter, monkfish, tiger prawns, mussels, tuna, salmon and a garlic tomato coulis 14.75
Monkfish and prawns served with risotto and a pernod and cream sauce 15.25
Salmon accompanied with Norwegian prawns a parsley finish and creamy white wine sauce 13.25
Sea bass fillet pan fried with tiger prawns, red onion, cherry tomatoes and finished with a lemon & White wine sauce 15.95
Roasted cod wrapped in parma ham stuffed with rosemary and Manchester caviar (mushy peas) and a mango and red pepper dressing 13.25
Lamb knuckle braised with rosemary, new potatoes drenched with a red wine just 11.95