Starters

Smoked Mackerel Pate

Served with a horseradish cream and toast

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Curried Parsnip Soup

Served with a bread roll

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Duck Croquettes

Served with a honey and soy dipping sauce

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Gravlax

Salmon cured in brandy, salt and dill

served with a drill dill and mustard dressing 

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Tomato and Mozzarella Salad

topped with a basil oil and balsamic glaze

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Mains

Roast Turkey

Served with sage and onion stuffing

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Roast Sirloin of Beef

Served with a yorkshire pudding

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Roast Leg of Lamb

With a garlic and Rosemary crust

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Plaice Fillet

Plaice fillet in a parmesan crust 

on a bed of minted green vegetables

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Homemade Chicken Kiev 

Chicken breast stuffed with garlic butter and coated in breadcrumbs

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White Harte Ravioli 

Homemade Ravioli stuffed with spinach and ricotta in a sage butter.

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All main meals served with

Roast or New potatoes - Honey roasted carrots

Spicy cabbage - Cauliflower cheese

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Desserts

Hot-cross Bun Bread and Butter Pudding 

Served with cream, custard or ice-cream

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Pavlova

Meringue nest with whipped cream and mixed fruit

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White Harte Cheesecake

Served with cream or ice-cream

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Affogato

Vanilla ice-cream with a shot of espresso coffee

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Cheese Board

Brie, Cheddar and Stilton 

served with crackers and chilli jam

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