Samples from our Specials Board
|
STARTERS |
| Soup of the day | |
| Black pudding & cranberry cakes on a bed of leaves | |
| Smoked chicken salad with croutons & a herb scented dressing | |
| Seafood timbale wrapped in smoked salmon with a lemon & dill mayo | |
| Mozzarella salad with tomato, roasted pepper & olives | |
| Field mushroom topped with a Shropshire blue rarebit | |
MAINS |
| 16oz Welsh Black T Bone steak with home made onion rings & a pepper sauce | |
| Local pork escalope with a cider & apple sauce | |
| Half rack of Welsh lamb on a bed of creamed leeks with a Shropshire sauce | |
| Chicken breast stuffed with brie with a white wine & grape sauce | |
| Pigeon breast in a red wine & port sauce & served in a voul-au-vont basket | |
| Whole seabass stuffed with a salmon & prawn mousse | |
| Monkfish & king prawn kebabs with a ginger, chilli & honey dressing | |
| Goats cheese,red onion & asparagus wrapped in filo pastry | |
| Chick pea & vegetable pasta with a corriander & pesto sauce | |
SWEETS |
| Chocolate & cointreau mousse with pecan nut cookies | |
| Bread & butter pudding with whiskey soasked raisins | |
| Spicy apple & plum crumble | |
| Raspberry cheesecake | |
| Pavlova with fresh fruit & cream | |
| A selection of local ice cream |