Course Open
Sunday Carvery

Breaded Plaice Goujons with Tartare Sauce

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Mixed Hors d’Oeuvre Platters

Dill cured smoked Salmon, smoked Trout Fillets

Italian Meat Platter of Parma Ham, Salami and Mortadella

Mediterranean Salad with Asparagus, Feta Cheese, Balsamic roasted Peppers and Gurkins

Curried Egg Mayonnaise

North Atlantic peeled Prawns garnished with whole coocked Crevettes

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To follow through the Carvery

Roast Rib of Scottish Beef with Yorkshire Pudding and Horseradish

Roasted Chicken with Lemon and Thyme served with a Bread Sauce

Lancashire Hot Pot

Chef’s Fish of the Day

All served with a Selection of fresh Vegetables and Potatoes

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Homemade Sweet Selection

Chocolate Truffle Cake

English Strawberries with Cream

Treacle Tart

Wild Berries Pavlova

Ice-Cream

A mixed Selection of British and French Cheese with Grapes and Celery

Coffee and Mint Crisps