| Starters | Top | |
|---|---|---|
| V | Egg Mayonnaise | |
| V | Grapefruit and Melon - slices of pink grapefruit with canteloupe melon | |
| V | Buffalo Mozzarella and Tomato Salad - served on a bed of Rocket with sun-dried and Cherry Tomatoes | |
| V | Freshly made Tomato and Basil Soup | |
| Sautéed Mushrooms in Garlic Butter | ||
| V | Grilled Goats Cheese Salad - Thick slice cut from a log of French goats cheese served on a bed of Salad with Olive Oil and balsamic Vinegar Dressing | |
| Smoked Haddock Rarebit – poached haddock on a bed of tomatoes with a cheesy rarebit topping | ||
| Crispy Fried Whitebait | ||
| Goujons of Plaice and a Homemade Fishcake (Salmon, Haddock and Prawns) | ||
| V = Suitable for Vegetarians | ||
| Main Courses | Top | |
| Grilled Escalope of Scottish Salmon - served with petit pois | ||
| Fresh Poached Halibut Veronique - sat on ribbon tagliatelle and asparagus veloute | ||
| Roast Sirloin of Beef and Yorkshire Pudding (George Ritch Farms, Aberdeenshire) | ||
| Crispy Roast Duck - half a crispy duck served with orange sauce | ||
| Roast Leg of Lighthorne Lamb - served with homemade mint sauce | ||
| Homemade Steak and Kidney Pie - with Shortcrust Pastry | ||
| V | Mushroom and Stilton Tart - Served hot | |
All served with a selection of Fresh Market Vegetables and Potatoes |
||
| V = Suitable for Vegetarians | ||
| Desserts | Top | |
| Selection of freshly made Desserts or Cheeses from the Trolley | ||
| Coffee | Top | |
| Brazilian Java Coffee and Mints | ||