Lunch Menu, 23-30 May

Light and tasty lunches are prepared using seasonal ingredients for optimum freshness. Menu changes weekly. 

Main courses 11.95, 2 courses, 16.95, 3 courses, 19.95, light lunch of starter and side order 9.95

 

Starters

Leek and Potato soup (GF)

 

Potted Crab and Prawns with Lemon and Dill crème fraiche (GF)

 

Smoked Duck breast with spiced Raspberry compote and toasted Walnuts (GF)

 

Roast Butternut Squash salad with Soft Goat's Cheese, toasted Pumpkin seeds, Rosemary and Honey vinaigrette (GF)

 


 
 
 

Main courses

Freshly battered Cod, Chips and Minty Peas (GF)

 

Cajun Salmon fillet with Mango and Red Pepper salsa, Champ and Vegetables (GF)

 

Pea and Shallot Tart glazed with Hollandaise sauce, served with Crunchy House salad 

 

Breaded Plaice with Lemon and Caper butter, Champ and Vegetables

 

Roast loin of Pork with Apple Brandy sauce, Champ and Vegetables (GF)

 

Chicken escalope with Asparagus and Parmesan sauce, Champ and Vegetables (GF)

 

Wild Mushroom and Pinenut sourdough crostini (fricasée with Basmati rice for GF)
 
 

Daily specials on the board
 

Desserts

Vanilla Crème Brûlée (GF)
Strawberry Cheesecake
Crunchie Hot Toffee Meringue (GF)
Lemon and Almond tart with clotted cream
Pink Champagne sorbet (GF)
 
 
 Coffees and Teas 2.80




 
Gratin
Salmon bites
Goats cheese