Mother’s Day Menu


Starters


Soup Of the Day
Served with a Crusty Roll

Crab Ravioli Served with a pink Peppercorn Cream

Chicken and Asparagus Roulade with an Herb Salad

Warm Salad of Black Pudding, Pancetta and Apple

Tiger Prawns Marinated in coriander, lime and wasabi
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Main Course


Beetroot, Fennel and Artichoke Salad

Spring Chicken Cooked in White Wine and Spring Onion served with baby potatoes

Roast Gigot Of Lamb served with a Cider Apple Jus

Baked Salmon with a Course Grain Crust and Served with Samphire Noodles
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Selection of Vegetables
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Desserts


Brandy Snap Basket filled with Poached Rhubarb and served with a red wine soup

Champagne Sorbet with Strawberries and a Strawberry Coulis

Gooseberry Mousse with Caramelised Blood Oranges