Example Menu

3 Courses - prices are an indication only

Hor's d'oeuvres

  Choice from daily menu

Parcels of creamy Garlic Snails
Brie and Prosciutto Ham baked in filo wrap
Crab and salmon coriander ravioli, with a hint of chilli
Red Mullet fillet set on a bed of citrus cracked wheat
Devilled kidneys in light pastry
Bowl of Mussels - cooked in their shells (supp.£2)
choice of sauce: mariniere; sweet chilli or Provencal

Main Courses

  Loin of Cod with Tiger prawns & a light cream sauce
  Supreme of Barramundi with lemon & herb butter- (it's a bit like Sea Bass – don't confuse with barracuda!)
Breast of free-range Chicken , cooked with apricots and a sweet Marsala wine sauce.
Welsh leg of lamb, braised with garlic, shallots & sweet peppers
Boef Bourguinonne, - local beef slow cooked with bacon, onions & mushrooms in red wine
Pork fillet ‘Falaise' – pan fried with a light cream, cider and pink peppercorn sauce. (supp. £1.50)  
Duck Confit – ‘ preserved' leg of duck, served with a port and redcurrant jelly sauce (supp. £2 )  
Jugged Hare - traditionally cooked in a root vegetable puree with port,
redcurrant jelly - and a hint of chilli.  
Venison slow cooked in a rich red wine sauce with baby onions  
Wild Rabbit - casseroled with a puree of root vegetable

    Desserts

Choice of:-
Dessert of the day,
or a trio of David's Ice Cream,
or homemade Sorbet
or Cheese Plate, (supp. £1)

  Cheese as an extra course £ 4.50
Coffee or Tea with petit fours, served in the lounge £1.50
Irish Coffee with petit fours, £ 3.00