A La Carte Menu

A la Carte Menu First Courses Melon Seville ~ £6.65 Melon balls and orange segments sprinkled with cointreau Soup of the Day ~ £4.95 Artichoke and Spinach Mornay Cup ~ £6.65 Artichoke heart and spinach masked with a Mornay sauce in a cheese pastry cup Crab & Mushroom Crêpes ~ £7.15 Two light pancakes filled with mixed crabmeat and sauteed mushrooms with a creamy sauce King Prawns Brioche ~ £8.15 King Prawns in a creamy garlic sauce served in a brioche bun Confit of Duck Cumberland ~ £6.95 Confit of duck leg with mustard and peppercorn mashed potato and Cumberland sauce Portobello Mushroom ~ £7.95 Large mushroom filled with confit of onion, topped with goat’s cheese, wrapped in bacon (may be omitted) and set on red pepper sauce

Main Courses Salmon Florentine ~ £19.45 Fillet of salmon on a bed of spinach masked with a Mornay sauce and garnished with king prawns Baked Red Drum ~ £18.45 Fillet of Red Drum (very like Sea Bass) with an almond and herb crust, served with tomato and basil sauce garnished with king prawns Chicken Merlot ~ £19.25 Sliced breast of chicken with a red wine sauce garnished with sauteed garlic wild mushrooms Aubergine Tower ~ £17.85 Layers of breadcrumbed aubergine slices, spinach, mushrooms, walnuts* and cheese, on a red pepper sauce Parkinson's Pork Lyonnaise ~ £18.45 Slices of local pork tenderloin with a sauce of caramelised red onions and madeira, garnished with potato mash Breast of Gressingham Duck Grand Chartreuse ~ £19.95 Sliced breast of duck with a sauce of shallots and Green Chartreuse garnished with potato rosti Richard's Dish of the Day ~ £19.50 All served with a selection of fresh vegetables and new potatoes

Desserts Freshly baked Crumble of the Day ~ £5.95 served warm with Farmer Dawson's double cream Crème Brûlée ~ £6.95 Classic baked egg custard with a crispy burnt sugar topping Chocolate Tart ~ £6.45 served with cream softly whipped with a dash of Tia Maria and chestnut honey Slovakian Pear ~ £6.25 Whole comice pear, poached in white wine, served with brandied cream cheese, sprinkled with walnuts and served warm with hot port wine sauce

Sticky Toffee Pudding ~ £6.25 Unexpectedly light, this pudding made with dates is served warm with caramel sauce and a dollop of slightly whipped local double cream Chef's Dessert of the Day ~ £6.85 N.B. Desserts marked ** are cooked to order so there may be a wait of 15-20 minutes

Cheese Platter A selection of five different varieties ~ £6.95 Served with biscuits

Coffee Coffee or Tea and homemade Truffles ~ £2.70 Liqueur Coffees and homemade Truffles ~ from £5.90