Specials 3rd-4th March 2014

FULL MENU HERE

Soup:  Venison Potage

Extra starters: Bowl of steamed mussels, white wine, cream & a julienne of vegetables.

Seafood chowder.

Early Menu Special: Venison plate with apple stuffed with cranberries and roast parsnip.

Early menu fish: Sauté fresh Ling, sun dried tomato & wild garlic.

Or Baked fillet of Cod, herb & parmesan crust.

Or Pan fried Hake with a mussel leek & Chardonnay butter sauce.

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