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