Entrées Pan Fried Chicken Livers on a Wild Mushroom Rosti with a Port and Orange Glaze £ 5.25 - 12.50 YTL _ A Warm Salad of Squid and Chorizo Sausage - Served on Rocket with a Lemon Dressing and Herb Croutons £ 5.50 - 13.00 YTL _ Seared Scallops with Black Pudding and Crispy Bacon - Served with a Minted Pea Pureé £ 6.25 - 15.00 YTL _ Mediterranean Vegetable Tart - Cooked in White Wine with Onion and a Hint of Garlic - Served with Salad Leaves and Dressed with Truffle Oil £ 5.50 - 13.00 YTL Main Courses Pan Fried Fillet of Pork on a Bed of Champ Potato - Served with a Poached Pear and Blue Cheese Sauce £ 11.95 - 29.00 YTL _ Whole Baked Sea-Bass - Filled with a Roast Pepper, Courgette, Lemon and Garlic Cous Cous - Finished with a Basil Pesto £ 12.50 - 30.00 YTL _ Pan Fried Duck Breast on a Bed of Sauteed Spinach and Potatoes - Served with a Reduction of Blackberries, Red Wine and Pan Juices £ 14.50 - 34.80 YTL _ Fillet of Steak Borderlaise, with Shallots, Garlic and Red Win Jus - Served with Fondant Potatoes £ 13.50 - 32.00 YTL Dessert All £5.50 / 13.00 YTL Chocolate Marquise - An Indulgent Rich Chocolate Mousse on a Chocolate Biscuit Base - Served with Chantilly Cream _ Cherry and Almond Frangipane Tart - Served Warm with Ice-Cream _ Raspberry and Lemon Coconut Crumble - A Light Sponge with Raspberries, Topped with Lemon Curd then a Golden Coconut Topping - Served with Cream _ Cheese Plate £7.50 - 18.00 YTL _ 50ml Glass of Taylor's Port - £ 2.50 - 6.00 YTL 125ml Glass of Sauternes Dessert Wine - £ 6.00 - 14.00 YTL |