VALENTINES WEEKEND MENU 2012

10th-14th February

STARTERS
Homemade butternut squash and coriander soup with cheesy croutons
Mussels poached in pesto cream and freshly granary bread
Oriental style salad made with shredded confit leg of duck
Ceviche of locally caught scallops with leaves and melba toast

MAINS
Pork fillet braised with Madeira wine and fresh thyme and served on a bed of herby mash

Cornish goat’s cheese, spinach and red pepper mille-feuille served with a white beans, tomato and sage cassoulet

Monkfish cooked with chilli, spring onion, ginger and coriander and finished with white wine and butter and served with crushed new potatoes

Chicken breast stuffed with a wild mushroom mousse and served with a potato rosti and a white wine, cream and tarragon sauce

All mains served with Chefs selection of seasonal vegetables

DESSERTS
White chocolate parfait with a mixed berry coulis
Tiramisu
Orange crème brulee with homemade shortbread
Eton mess

2 Courses £16.95
3 Courses £19.95