Seasonal Menus 2010 – March/April.

Pata Negra with caramelised balsamic pears

Caramelised shallot, goats cheese and thyme tart – (v)

Home cured gravadlax with a hot mustard dressing

Smoked haddock and prawn fishcakes with home made tartare sauce

Carpaccio of beef with sweet and sour cucumber, rocket and mustard salad and crispy onions

Chicken liver parfait with a golden sultana compote

Fillet of beef with salsa verde

Roast belly of pork with caramelised apple and mustard mash

Loin of Border lamb with an aromatic Asian broth

Thai roast chicken with a mango and apple salsa

Pan fried chicken with wild mushrooms and Laphroig

Hot smoked salmon  or tuna nicoise

Fillet of seabass with basil mash and a prawn veloute

Leek, wild mushroom and goats cheese pot with a pastry tri

Sweet citrus and hazelnut tart

Lemon posset, berries and  hand made shortbread.

Rhubarb crème brulee

Sticky toffee pudding with butterscotch sauce

Rich dark chocolate brownie with clotted cream

Selection of cheeses with hand made oatcakes and chutney