Starters
King Prawns (naked) £10.95
tossed in a tomato, sweet pepper, chilli and garlic sauce

Crab and Salmon Thermidor £6.95
fresh crab and salmon served in a light cream and mustard sauce

Whitebait £5.95
deep fried and served with tartar sauce

Cold Fresh Dressed Crab £6.95
Simply served with mayonnaise

Cold Fish Platter £12.95
Dark and light crab meat, whole Greenland prawns,
prawns, crevetts and smoked salmon

Game Terrine £5.25
A course game pate served with “Chefies” chutneys

Mains
Lamb Parmigano £15.95
Medallions of lamb dipped in a egg and parmesan cheese
batter pan fried and served with a marsala jus

Mallard £14.95
Whole roasted and served with all the traditional seasonings

Pheasant a whole bird for 1 £16.95
Half a bird for 1 £9.95
Roasted and served with all the traditional seasonings

Venison Poivrade £15.95
Medallions of venison pan fried served pink topped with
a piquant sauce and garnished with apple and gherkin

Bisaccia ou Porto £15.95
Breast of mallard, pheasant and medallion of venison pan-fried
served pink and topped with a port wine and orange sauce

Whole Cornish Lemon Sole £15.95
Plain or garlic grilled

Dover Sole £17.95
Plain or garlic grilled

Whole Bass £16.95
Filleted brushed with garlic topped with fresh herbs
and baked in the oven

Turbot Hollandaise £15.95
Prime filet of turbot lightly grilled and served
with a separate pot of hollandaise sauce