- - - - - STARTER - - - - -
Extra Smooth Chicken Liver Pate – toasted ciabatta , red onion chutney
Smoked Haddock Rarebit – mature cheddar & béchamel, Worcester sauce, toast to dip
Grilled Cypriot Halloumi (V) –hummus and pitta , mango dressing
Deep Fried Crispy Whitebait – tartare & lemon, salad
- - - - - MAIN - - - - -
Poached Scottish Salmon – white wine, dill & baby prawns beurre blanc, crushed charlotte potatoes, seasonal vegetables
Slow Cooked Blade of British Beef Steak – a rich red wine and thyme gravy, creamy mash , seasonal vegetables
Smoked Paprika Chicken Casserole – with Chorizo and sweet peppers, fat chips & salad
Prime British Steak & Oundle Ale Pie – in short crust pastry , fat chips & garden peas
Mediterranean Vegetable Wellington (V) – fat chips and fresh salad
- - - - - DESSERT - - - - -
Sticky Toffee Pudding & Rich Butterscotch sauce – with vanilla pod ice cream
Lemon Posset Mess – a rich lemon cream, fresh raspberries & meringue
Warmed Treacle & Ginger Tart – Cornish clotted cream
Selection of Cheeses – biscuits, chutney and grapes (Sup. £3.50)
- - - - - - - - - - - - - - - - - -
Any queries to the ODATC 'Dinner Co-ordinator' Philip Amps:
07881910405 | philip@ampswinemerchants.co.uk