Sunday 24th April 2011
Easter Sunday Lunch

Roast Tomato Soup[ served with a Roll and Butter 4.50
Smooth Chicken Liver Pate with Red Onion Marmalade and Toasted Ciabatti 5.65
Smoked Salmon Cornets with Horseradish Cream 6.30
Pan fried Garlic Mushrooms 5.90 
Tempura Battered Prawns served with a Potato and Chive Salad 6.50

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Roast Topside of Beef with Yorkshire Pudding 8.70
Roast Leg of Pork with Apricot and Walnut Stuffing 8.70
Roast Crown Turkey served with Sage and Onion Stuffing 8.70
Poached Salmon with Chive and Butter Sauce 9.00
Cauliflower, Leek and Broccoli Crumble 8.70

Roast and Minted New Potatoes
Glazed Chantenay Carrots ~ Parsnips baked in Cream ~ Buttered Sweetheart Cabbage

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Hot Cross Bread and Butter Pudding served with Custard 4.95
Treacle Tart served with Vanilla Ice Cream 5.20
Trio of Chocolate Mousse 5.35
Pineapple and Kiwi Fruit Pavlova 5.35
Profiteroles with Vanilla Ice Cream and Warm Toffee Sauce 5.35

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Coffee or Tea 2.00