Three Course Menu


Homemade Soup of the Day

Kingfisher Poached Salmon & Prawn Cocktail

Spicy Chicken Goujons, with garlic mayonnaise and BBQ sauce for dipping

Creamy Garlic and Herb Mushrooms, served on a crisp bruschetta (v)

Smooth Chicken Liver, Orange and Cointreau Pate, with plum chutney and warm toast

Main Courses

 Chicken Supreme, pan-fried chicken breast in a mushroom, Brandy & cream sauce

Fresh Fillets of Trout, grilled with prawns and citrus butter

Pork Escalope with Pear and Stilton, with sliced conference pear and melting Stilton

The above main courses are served with fresh vegetables & either chips or new potatoes

Asparagus, Spinach and Ricotta Tortelli, with a tomato, white wine and cream sauce (v)


Homemade Sticky Toffee Pudding,  served with fresh whipped cream, vanilla ice-cream or custard

Chocolate Orange and Cointreau Cheesecake , with fresh whipped cream

Blackcurrant Brandy Snap Basket, filled with vanilla ice cream and covered with blackcurrants steeped in Cassis

Lakeland Vanilla Ice Cream, with butterscotch sauce & sprinkled with praline