Starters

Homemade tomato & basil soup
Served with fresh bread

Moules mariniere
A big bowl of white wine & garlic steamed mussels

Smoked salmon & avocado salad
With a fresh citrus dressing

Main Courses

Slow braised lamb shank
Served on spring onion mash & a red wine
& rosemary jus

Monkfish & king prawn ragout
Served in a filo pastry basket

Roasted pepper & red pesto tartlet
Topped with mozzarella cheese

Desserts

Baked vanilla cheesecake
with raspberry coulis

Pecan pie with fresh cream

A selection of cheese & biscuits