Traditional Dining (4-Course Homestyle Fare)
Autumn Flavours
Hearty Seafood Chowder
Morsels of snapper, smoked cod, salmon and prawns in rich
peasant-style broth with chunky vegetables, parsley and bacon
Crispy Herb Crumbed Button Mushrooms
Accompanied by a Stilton and dill cream dip
Roast Leg of Lamb
Barded with garlic and rosemary and marinated in Guinness.
Served with Boulanger potatoes, jus de rôti and roasted
ratatouille
Homemade Apple Pie
Crumbly pastry with chunky fresh apples and a pinch of spice.
With whipped cream and raspberry ripple ice cream
Recommended for a minimum of 10 diners
Hearty Seafood Chowder
Morsels of snapper, smoked cod, salmon and prawns in rich
peasant-style broth with chunky vegetables, parsley and bacon
Crispy Herb Crumbed Button Mushrooms
Accompanied by a Stilton and dill cream dip
Roast Leg of Lamb
Barded with garlic and rosemary and marinated in Guinness.
Served with Boulanger potatoes, jus de rôti and roasted
ratatouille
Homemade Apple Pie
Crumbly pastry with chunky fresh apples and a pinch of spice.
With whipped cream and raspberry ripple ice cream
Recommended for a minimum of 10 diners
* images for illustration only. copyright P McHugh
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
|
| |
|
| |
 |
| |
 |