Grilled seabass served with prawns and diced tomato finished in a chive cream sauce

(£3.25 Supplement)

Linguini served with cherry tomatoes, spinach and artichoke finished in a provencale sauce and topped with fresh parmesan

Poached plaice with a seafood mousse, topped with a white wine parsley cream sauce

Duo of lamb including lamb cutlet and lamb navaran served on a bed of colcannon

finished with a thyme sauce

Escalope of pork pan fried finished in breadcrumbs served with diced apple and a cider sauce

Braised oxtails with winter vegetables, herb dumplings and butter beans accompanied by layers of potato, garlic cream (£3.25 supplement)

Breast of chicken filled with apples and stilton finished with a parsley cream sauce