STARTER
Tempura Prawntails served with
Rocket and Dill Salad with
Sweet Chilli Mayonnaise
MAIN
Flame Grilled Thyme and Lemon Rack of Lamb
accompanied with a Red Wine Jus
served with Garlic and Herb Baby Potatoes
and Seasonal Vegetables
DESSERT
Hazelnut Creme Brulee served with
a Coffee and Brandy Sauce
and Vanilla Ice Cream