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Barbecue H £22.50 |
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Fillet of chicken breast |
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Served with a homemade barbecue sauce |
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Rib eye beef steak |
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Marinated in red wine |
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Spicy lamb onion and pepper kebab |
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Marinated in olive oil, garlic spices yoghurt and lemon juice |
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Roasted vegetable salad |
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Aubergines, courgettes, peppers, and fennel in a basil dressing |
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Nicoise salad |
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French beans, lettuce, onions cucumber, cherry tomatoes olives and anchovies |
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Riccioli egg pasta salsa |
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Tossed in a tomato, green and red pepper onion chilli and garlic sauce |
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Potato and French garlic sausage salad |
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Sprinkled with diced bacon and finely chopped onions |
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with a Dijon mustard rosemary white wine vinegar |
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Barbecued pineapple wedges |
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Glazed with dark muscovado sugar and rum butter |
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Barbecue I £25.00 |
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Fillet of chicken breast |
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Stuffed with a pepper tepenade chicken forcemeat |
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Rack of lamb |
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Marinated in olive oil garlic and spices |
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Escalope of pork |
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Filled with halomi cheese, smoked bacon, garlic and basil |
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Apples stuffed with sultanas honey and lemon |
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Cooked on the barbecue and served with double cream and Ice cream |
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Barbecue J £25.00 |
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Fillet of chicken breast |
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Stuffed with sundried tomatoes basil and chicken forcemeat |
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Beef fillet steak |
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Marinated in red wine and topped with mushroom duxelle |
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Pork red onion and pepper kebab |
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Marinated in honey and soya sauce |
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Roasted vegetable salad |
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Aubergines, courgettes, peppers, and fennel in a basil dressing |
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Poached pear mixed with mascarpone and Stilton |
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Drizzled with a star anise, clove, cinnamon honey and red wine dressing |
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Chunky cherry tomato salsa |
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Served with cucumber, onions, tossed in lemon, chilli, dill and garlic |
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Tangy potato salad |
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Potatoes, red onions and celery bound with a |
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served with a Dijon mustard vinaigrette |
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Hot new potatoes |
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Profiteroles filled with Baileys cream |
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Served with a hot chocolate sauce |
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Seafood barbecue £25.00 |
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Barbecued salmon |
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Giant king prawns marinated in garlic |
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Fresh mussels in shells tossed in olive oil |
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Mackerel and red onion kebabs |
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Marinated olive oil white wine and lime juice |
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Sardines with a warm herb salsa |
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Monkfish and tuna parcels |
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Marinated in lemon olive oil stuffed with ginger and spring onions |
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Strawberry raspberry pavolva with double cream |
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