Saturday Dinner 5.30pm - 7.30pm
Chef’s Cauiflower and Cheddar Soup
Chicken Consomme Scented with Tarragon
Doric Prawn Prawn Platter
Plump Icelandic Prawns with Four Leaf Salad accompanied with a Marie cocktails
Duck Spring Rolls
Served with Crispy Seaweed & Plum Sauce
Chilled Fruit or Tomato Juice
Sirloin Steak Bordalaise
Prime Cuts of Steak braised in a Red Wine and Herb Sauce
Poached Supreme of Salmon
Served with a Cucumber and Dill Sauce
Cold Table - Salads in Season, Ham, Beef, Turkey, Tuna, Cheese or Eggs
Pont Neuf Potatoes, Boiled French Potatoes, Sweetcorn Buttered Fine Beans
Baked Rhubarb Crumble
With custard sauce
Fresh Fruit Brandy Snap Basket
With fresh cream
Chocolate Fudge Gataux
With fresh cream
Fresh Strawberries
With fresh cream or ice cream
Various Ices / Fruit Sorbets
Served with ‘99’ flake and fruit sauce
Selection of Cheese and Biscuits
Served with grapes and celery
Coffee with Cream and Mints
