Easter Lunch Menu 2003

EASTER SUNDAY LUNCH

APRIL 20TH

3 COURSE MEAL & COFFEE

19.95 PER PERSON

Chefs Cream of Leek & Tarragon Soup Goats Cheese Crouton (v)

Pork, Chicken & Smoked Bacon Terrine - Apple & Tomato Chutney

Salmon & Prawn Cheesecake Caper & Lime Oil (v)

Stilton & Caramelised Red Onion Tartlet Dressed Salad Leaves (v)

Watermelon & Strawberry Gateau Mango & Rum Soup (v)

Roast Topside of Beef Yorkshire Pudding Roast Gravy

Roast Loin of Pork Apple & Date Sauce Roast Gravy Sage & Onion Stuffing

Pan Fried Salmon Spanish vegetable & Chorizo Sausage Cassoulet

Herb Crusted Chicken Breast Stilton Mash Shallot & Cider Sauce

Broccoli, Mozzarella & Leek Filo Parcel Tomato & Pesto Sauce (v)

Chocolate & Treacle Sponge Custard

Orange & Vanilla Cheesecake

Apple Frangipane Tart Strawberry Cream