September Menu
Cream of parsnip soup
Smoked salmon with prawns and artichoke salad in a dill dressing (2.25 supplement)
Feta cheese and tomato salad served in a filo basket with black olives and pesto
Warm duck and pancetta salad accompanied by a plum sauce (2.25 supplement)
Chicken liver and pork pate served with cranberry, apple chutney and melba toast
Warm red onion, tomato and goats cheese tart with a herb dressing
