August Evening Menu Commencing Mon 4th August
Starters Main Courses Sweets
Cream of Parsnip soup
Crispy bacon and stilton salad served in a filo basket topped with a chervil dressing
Chicken liver and pork pate with an orange and ale chutney served with Melba toast
Marinated melon balls in crème de cassis with mango sorbet served with a berry sauce and orange segments
A mixed salad of Brie, orange segments, roasted pine nuts and garlic croutons served in a filo basket draped with tarragon dressing
