December Evening Menu Commencing 1st December

Medallions of beef served with bubble and squeak finished in a thyme sauce (£3.00 supplement)

Shank of lamb on a bed of minted mash finished with a rosemary sauce

Roast turkey with traditional trimmings including bacon roll, stuffing and cranberry sauce

Berkswell cheese and broccoli tart served in a provencale sauce

Half a duck with the leg braised and the breast pan-fried served with leek and strips of bacon topped with a port sauce (£3.00 supplement)

Baked salmon with mint crust finished with a chive cream sauce