Tuesday 14th February 2017
Trio of Village Greek dips, taramosalata, houmous and tzatziki, served with pita bread
Melting Cyprus cheese, charcoal grilled and served with honey caramelised red onions, accompanied by our own kumquat and cranberry chutney
Lamb Meatballs slow cooked in red wine, tomatoes fresh herbs and garlic.
Chicken and Chorizo Souvlaki
Chicken and chorizo sausage on a skewer, charcoal grilled and served on a bed of Casers salad.
Cold water baby prawns, served with various exotic fruits and drizzled with our own tomato and mayo sauce
Pan fried Salmon fillet and served with a creamy prawn & leek sauce. Served on a medley of vegetables
Charcoal grilled tender pieces of chicken on a skewer. Served with potato mash, green beans and drizzled with rosemary jus
Slow cooked crackling Pork belly. Served with thyme roasted baby potatoes, steamed white cabbage and port jus
Tender pieces of lean beef cooked slowly in a red wine and baby onions topped with melting cheddar cheese and served with chips
(V) Brie wellington
Sautéed mushrooms, cranberries, spinach, hazelnuts, topped with brie and encased in puff pastry. Served with a green bean, baby potato and mixed leaf salad.
Baklava (buttery filo pastry with mixed nuts, chocolate buttons and cinnamon syrup)
served with vanilla ice cream.
Trio Berry Slice
(GF)Trio of berry mousse, layers of strawberry, raspberry and blackberry mousse on a moist biscuit base.
Choux pastry filled with caramel mousse and chocolate praline and skewered with fresh fruit. Drizzled with chocolate sauce
Lovable and raging red fresh strawberries. Served with Aphrodite cream (melted white chocolate and marshmallows)
A discretional service charge of 10% will be added on all bills.