BISTRO MENU
To begin
Amuse-gueule (a savoury nibble)
STARTERS
SOUPE DE POISSON GARNISHED WITH CITRUS POACHED SCALLOPS, KING PRAWNS AND ROUILLE CROUTON
GRILLED ASPARAGUS WRAPPED IN SMOKED SALMON SERVED WITH BEARNAISE, AND PEA SHOOT SALAD
BLACK PUDDING, CURED BACON AND FRIED DUCK EGG SERVED WITH TOMATO CHUTNEY
BUTTERNUT SQUASH SOUP WITH GARLIC CROUTON
MAINS
FILLET STEAK ROUSSINI A CLASSIC WITH PATE CROUTON AND MADEIRA SAUCE

CONFIT OF DUCK LEG AND BELLY PORK SERVE WITH PURPLE CABBAGE BUBBLE AND SQUEAK, HOT APPLE COMPOTE AND JUS
ROASTED LAMB LEG SERVED WITH SAVOURY APRICOT BON BONS AND CRUSHED PARSLEY BUTTERED POTATO AND RICH GRAVY
FRESH TUNA STEAK SEARED WITH LIME AND CAPER BUTTER SERVED WITH THAI AND CORIANDER PILAU

ALL TABLES WILL BE SERVED WITH A DISH OF FRESH VEGETABLES
SWEET SLATE
INCLUDE CREAM BRULLEE, CHOCOLATE BROWNIE AND RASPBERRY TART
AND
CHEESE SLATE
SELECTION OF CHEESE FROM WILLIAMS OF SANDBACH WITH CHUTNEY AND BISCUITS

3 COURSES £20
COFFEE LATTE, CAPPUCCINO OR AMERICANO £2.50