APPETISERS

Mussels cooked in a white wine, cream and shallot reduction
5.95
A warm salad of Goats cheese with roasted red onion, rocket and grated parmesan cheese
6.75
Smoked Haddock with a cheese sauce topped with a softly poached hen’s egg
6.95
Homemade Chicken Liver parfait with a caramelised balsamic vinegar dressing and hot toast
5.75
A warm baby leaf salad of Kentish Mushrooms & bacon with a stilton & walnut cream sauce
6.50

MAIN COURSES

House Speciality – Roasted Salmon fillet
with a spiced fresh coriander & garlic butter
16.45

Peppered steak with a red wine, cream and peppercorn sauce
16.95

Supreme breast of Chicken in a delightful baby leek & cheese cream sauce
15.70

Scottish Fillet Steak wrapped in smoked bacon
with sautéed mushrooms & cherry tomatoes
21.45

Pan-fried Magret Duck breast served with classic orange sauce
15.45

House Speciality - Baked lamb layered with a walnut and mushroom stuffing
served with a light mint jus
15.95

The Markets fresh vegetables saute‘ & dauphinoise potatoes or baby leaf salad

DESSERTS

Vanilla Panna cotta with crushed raspberries

Tiramisu strawberries & cream

Hot Chocolate pudding & vanilla ice cream

Applewood smoked, Brie & Stilton cheeses with a caramelised onion chutney

All desserts 6.95