VALENTINE'S DINNER £16.95

14^th, 15^th, 16^th of February 2013

Starters

Stilton, port and red onion pate served with chili and sesame seed crackers

Thai crab cake with sweet potato, spiced with seven herbs & spices, shallow fried, Mornay sauce, salad garnish

French onion soup, cheese crouton, freshly baked bread roll

Main courses

Steak Cassoulet cooked in red wine jus served with Douphinoise potatoes

Green fricassee of chicken breast cooked with mushrooms and shallots served with timbale of rice

Fillet of Pangasius (white fish), Beure Blanc sauce

Vegetarian Cassoulet with Haricot beans, root vegetables, sun-dried tomatoes, timbale of rice

Slow cooked loin of pork in mushroom and Madeira sauce

Douphinoise potatoes

All main courses are served with potatoes and vegetables of the day

DESSERTS

Passion fruit crème Brulee served with hot rum and chocolate sauce

Chocolate truffle tort on a soufflé sponge