Valentine's Night
- Champagne and canapès
- Roasted butternut squash spiked with saffron and cream
- Duck liver pate, served with a Cumberland sauce and warm toast
- Green lip mussels, coated in bread crumbs served with pan-fried bacon and garlic butter
- Asparagus spears wrapped in parma ham on a bed of mixed leafs served with a lemon butter cream sauce
- Breast of chicken stuffed with wilted spinach mozzarella, served with asparagus spears surrounded by a white wine cream sauce
- Braised lamb shank served on a bed of wild mushroom risotto surrounded by a red wine and thyme jus
- Welsh fillet of beef encased in puff pastry stuffed with home made mushroom pate surrounded by a tarragon jus
- Pan-fried monkfish and king prawns marinated in lemon oil, cracked black pepper served with cherry tomatoes, fennel and a saffron coriander cream sauce
- Mushroom risotto with rocket and truffle oil topped with parmesan shavings
- Strawberrys dipped in chocolate served with chantilly cream
- Belgian waffles surrounded by toffee and butterscotch sauce and served with honeycomb ice cream
- Raspberry crème brulee served with almond short bread
- Fine selection of regional cheeses and crisp biscuits with chef's chutney, celery and grapes
- Coffee and homemade short bread biscuits
- £45 per head