This Week’s Menu

£32.00 Per Person

Courgette Soup (v)
with Watercress and Pecorino Pesto

Spiced Lamb and Cashew Kebabs
with Sweet Pepper and Coriander Relish

Hot and Sour Pickled Prawns
King prawns marinated with peppers, red onion and capers

Apple Cider Salad with Melted Brie Dressing

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Marinated Rump Steak with Aligot and Watercress Salad
The recipe was created specially to serve with Aligot
(mashed potatoes with garlic and cheese)
© Delia Smith (Delia's How to Cook Book 1. 1998)

Thai Green Curry with Chicken
served with Steamed Basmati Rice and Mango and Papaya Salad

Grilled Whole Plaice with Chive Butter Sauce
served with New Seasons Potatoes, Wilted Spinach and Carrots

Spiced Chickpea Cakes with Red Onion and Coriander Salad (v)
served with New Seasons Potatoes, Wilted Spinach and Carrots

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Strawberry Granita

A Summer Trifle with Raspberries and Raspberry Puree

Rhubarb Crumble Ice Cream

Jacmar
It takes 17 litres of Fresh Goats milk to make one Jacmar Cheese. Hand made by Jean Cunnington with milk from her three goats (one of which she has had to borrow). Jacmar is a semi-hard pasteurised goats cheese produced in Reedham, Norfolk. The cheese is made to a Caerphilly recipe, which is wonderfully delicate and light. The flavour becomes stronger as the cheese ages
served with Homemade Bread and Biscuits, Pear Chutney, Crisp Apple and Walnuts

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Coffee and Something Sweet

Please note that this menu is subject to change.