Dishes are subject to availability. We may alter or change dishes altogether to cover commodity shortages, price fluctation or to accommodate particular diets.
Where fish is indicated we can only confirm exact fish 2 days prior to the date to allow for freshness, shortages and price fluctiations.
* Terrine de volaille;
Fowl & pork terrine, Cumberland sauce
* Devilled lamb kidneys;
Piquant fried kidneys, herb butter fried brioche.
Vegetable soup with tomato & pasta. Meatballs?
* Goat's cheese quiche;
Goat's cheese, asparagus, leek & egg in pastry.
* Mushroom vol au vent;
Mushrooms with cream sauce in a pastry basket.
Vegetable and rice stuffed cabbage, tomato sauce.
Clear broth of fish, vegetables and seagrass.
* Zalm Huzaren salade;
Salad of potato, salmon, gherkin, cucumber and
egg with dill mayonnaise dressing.
Easter Sunday we open for lunch with reservation from
12.00 hrs and close at 17.30 hrs.
Tables are available at 12.00 and 15.00 hrs. allowing for
a 2 1/2 hr. lunch and time for us to reset tables for the following sitting.
* Seafood galette;
Fish and shellfish, hollandaise sauce in
a buckwheat pancake. Seasonal vegetables.
* Fish pie;
Pie filled with white fish in an herb cream sauce
and seasonal vegetables.
* Turkey roast;
Turkey breast, bacon wrapped, Cumberland
stuffing, cranberry jus and seasonal vegetables.
* Beef Bourguignon;
Succulent beef slowly cooked in red wine with
bacon and mushrooms, rice and ratatouille.
Beef rolls with onion, bacon, mustard,gherkin,
apple spiced cabbage and dumplings.
* Lamb roast;
Slow roasted lamb: bacon, garlic, apricot,
apple and sherry jus and seasonal vegetables.
* Pork schnitzel & green sauce;
Breaded pork escalope, herb & spinach creme
fraiche and seasonal vegetables.
* Ballotine du porc;
Bacon wrapped pork fillet, pork & herb
stuffing, port jus and seasonal vegetables.
Vegetables stuffed with pilaf rice, lentil and
vegetables in tomato sauce. Bread & salad.
* Nasi Goreng Sayur;
Vegetable fried rice, spiced aubergine, fried
banana, peanut sauce and sweet & sour salad.
* Artichoke casserole;
Tagine style artichoke hearts, fruit & nut cous
cous and carrot, orange & coriander salad.
* Mediteranean vegetables & falafel
Balsamic roasted vegetables, falafel,
saffron pilaf rice, carrot & orange salad.
* Hot cross bun pudding.
Hot cross buns baked with egg, cream and dried fruit.
Served with custard.
* Apfel struedl;
Apples baked in puff pastry served with crème fraiche.
* Chocolate& almond mousse:
Light chocolate and almond mousse laced with amaretto.
* Sticky toffee pudding, toffee custard.
* Mulled wine poached pears, coconut parfait:
Pears poached in spiced wine with dairy free vanilla
* Berry clafoutis:
Baked berry, egg and cream pudding. Creme fraiche.
* Rhubarb crumble.
Rhubarb cooked under an oat crust with with cream.
* Cheese & biscuits.
We dislike but have to ask for a deposits and prepayments. Increased energy, staff and food costs make each late cancellation an actual loss for our business.
We have a limited number of tables available and ask for a deposit of £ 10.00 per person with reservation and full prepayment 7 days prior. Our menu is not suitable for young children we therefore can only accept young adults who will eat from our full menu.
Full prepayment is required 7 days prior to arrival. When reservations are cancelled 8 days or longer prior to arrival the deposit @ £ 10.00 per person is retained. Failing to prepay reservations 7 days prior may result in cancellation with
deposits retained. For fully prepaid reservations cancelled in
the 7 days prior to arrival we will offer a voucher of 60 % of the prepayment including deposit for use at a later date. The
remaining 40% of the prepayment including deposit will be retained to cover lost earnings and advanced costs incurred.
In the event of reduced numbers proportionate amounts are applied.
However if we are able to fill the cancelled reservation with a booking of equal value we will consider a refund but we cannot guarantee this in advance.