St Valentine's Menu
Cream of Tomato Soup with a hint of Ginger, Chilli and Thyme.
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Prawn Arancini
Crispy fried prawn and risotto balls scented with saffron and orange with a tomato sauce.
Bruschetta
Toasted ciabatta topped with a tomato salsa, mozzarella and pesto garnished with a drizzle of balsamic syrup.
Filo Basket
Filled with mushrooms, tarragon, sun-dried tomatoes and goats cheese.
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Slow Cooked Medallions of Beef in Red Wine Gravy served with Thyme Dumplings.
Chicken Breast pan fried with Spicy Chorizo and Scallions finished in Creamy White Wine and Paprika Sauce.
Chicken Breast wrapped in Bacon stuffed with Black Pudding served with a Plum, Ginger and Sherry Sauce.
Salmon Steak steamed in a fragrant Lemongrass and Turmeric Sauce, layered with Crispy Filo Shards and dressed with wilted Pak Choi.
Tagine of Moroccan spiced Roast Vegetables, Chick Peas, Sultanas and Apricots served with Citrus flavoured Cous Cous.
All served with Roast Vegetables and Roast New Potatoes.
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Dessert is a Sharing Platter of Profiteroles filled with Cointreau Cream smothered in Fudge Chocolate, Brandy Snap Cigarillos, Malteaser Cheesecake and Mini Meringue with Winterberry Cream
