Autumn Sample Menu

Starters:

Homemade chicken liver and brandy pâté;
Devilled kidneys en croûte in red wine and garlic sauce;
Homemade leek and potato soup with crusty bread;
Toasted goat's cheese with pine kernels and watercress salad;

Mains:

Cider-roasted whole partridge with Calvados sauce, potatoes and seasonal vegetables;
Venison and port pie with juniper sauce, mash and seasonal vegetables;
Prime steak, cooked to order with all the trimmings;
Beef madras curry with rice or chips;
Poached smoked cod loin with chive beurre blanc, potatoes and seasonal vegetables;
Faggots in onion gravy with mash and peas;
Macaroni three-cheese bake with garlic bread and salad;
Calves' liver and bacon with mash and seasonal veg;

Fish board according to availability

Desserts:

Homemade bread and butter pudding with custard or double cream;
Homemade plum crumble with custard or double cream;
Chocolate Heaven with double cream;
Ice cream sundaes;
Ginger and lemon sponge with double cream;

Light Bites:

Chicken and chips in a basket;
Sausage and chips in a basket;
Philly cheese steak served in white or brown baguette;
Crusty baguettes made to order, various fillings available;