Dinner Menu

Dinner Menu
20th/21st November

Starters

GARLIC & HERB BREAD

TRIO OF DIPS TO SHARE

Entrée

SALMON, ARTICHOKE AND
HIGH VALLEY CAERPHILLY TART

Recommended beer: Pale Ale

DUCK, ROAST BEETROOT, ORANGE AND
ROCKET SALAD WITH RED WINE DRESSING

Recommended beer: Spring

Mains

ROAST CHICKEN BREAST WITH
MACADAMIA AND HERB STUFFING
AND MIXED ROAST VEGETABLES

Recommended beer: Pale Ale

WOK TOSSED BEEF WITH LEMONGRASS,
CHILLI AND ASIAN SALAD

Recommended beer: Double Bock

Dessert

SELECTION OF DESSERTS

COFFEE &TEA