August Evening Menu Commencing Mon 4th August

Loin of Lamb in thyme and rosemary served on a bed of layered potato and onion topped with a rosemary sauce

Smoked and natural haddock on a bed of spinach topped with a lemon and chive sauce

Slow roast pork belly with parsnip crisps finished with a cider sauce

Pan fried breast of chicken on a bed of Savoy cabbage, bacon and button onions finished with a port sauce

Cannelloni of pasta filled with spinach diced vegetables and soft cheese in a tomato sauce topped with mozzarella