Dinner and Jazz Menu



♦ Salmon and sole terrine, with gravadlax, and served with a lemon and herb salsa

♦ Oriental-style smoked duck salad with a ginger and sesame dressing

♦ Spiced Red Lentil and sweet potato soup ‘v’



Main Courses


♦ Rump of lamb in Shrewsbury sauce with creamed potatoes

♦ Baked cod fillet with a nut crust served with a potato, pea and mint mash

and a tomato and basil salsa

♦ Aubergine en crôute with spiced duxelle stuffing and chive cream sauce ‘v’




♦ Dark chocolate and coffee mousse with cinnamon cream and langue de chat biscuits

♦ Terrine of fruits with Champagne jelly

♦ Light lemon sponge with lemon curd and vanilla custard



Followed by freshly brewed tea and coffee and mints


£39.50 per person

Comments are closed.