July Evening Menu Commencing Mon 30th June

Braised shank of lamb on a bed of minted mashed potatoes finished with a rosemary sauce

Breast of chicken with spinach, soft cheese and garlic filling wrapped in pastry finished with a tarragon sauce

Pan-fried escalope of pork with button mushrooms and apples finished with a calvados sauce

Tagliatelle with pesto, asparagus, cherry tomatoes and leeks finished in a white wine parsley cream sauce

Fillets of trout baked with crushed new potatoes served with a diced tomato, basil and olive oil dressing