The following dishes have been selected for their popularity.
Please choose any three dishes from each section to create your own
menu and from these three your guests make their choice.
SOUPS AND STARTERS
Broccoli and Stilton Soup.
Tomato and Basil Soup.
Cream of Field Mushroom Soup.
Smoked salmon and prawn salad with dill mayonnaise.
Tolley’s fishcake with house made tartare sauce.
Galia melon with Champagne sorbet and autumn fruits.
Asparagus and prawn tartlette in a chive butter sauce.
Oven baked stuffed mushroom with garlic and basil oil.
Chicken liver and Italian herb pate with red onion chutney.
MAIN COURSES
Roast sirloin of beef with Yorkshire pudding and horseradish sauce. ( £1.00 Supp. )
Roast leg of lamb with mint sauce.
Roast chicken with sage and onion stuffing.
Stuffed beef escalope in a red wine jus.
Pan fried pork steak in a button mushroom and sage creamy sauce.
Roast duckling with black cherries ( £1.00 Supp )
Braised shoulder of lamb with root vegetables.
Supreme of chicken with asparagus and cream sauce.
Oven baked salmon with a parsley crust and lemon butter sauce.
Fillet of halibut in a prawn and chive sauce.
( £2.00 Supp )
Delice of lemon sole with mushrooms and tomatoes in a white wine sauce. ( £1.50 Supp )
VEGETARIAN MAINS
Roasted Italian Vegetables with a Croquette of Mushroom Risotto.
Wild and Field Mushroom Crepe serve grilled with a Cheddar Gratin.
DESSERTS
Bread and butter pudding with cream and raspberry puree.
Crème brulee with soft fruits.
Whiskey Pavlova
Chocolate meringue Chantilly
Brandy snap basket filled with strawberries and vanilla ice cream.
Bramley apple pie with double cream or ice cream.
Sticky toffee pudding.
Warm black cherry crepe with vanilla ice cream.
Amaretto and peach trifle.
Stilton and Lancashire cheeses with apple, celery and grapes.
*Menu includes Coffee or Tea
