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Three, Four and Five Course Hot Menus
MAIN COURSES |
| Sirloin Steak in a Rich Port and Red Wine Sauce - £ 10.95 |
| (served with button mushrooms and button onions) |
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| Roast Spring Chicken with Stuffing and Bread Sauce - £ 8.75 |
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| Normandy Pork Loin in Cider and Cream Sauce - £ 8.95 |
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Roast Pheasant with a Morrello Cherry Sauce - £ (seasonal price) |
| (served on a bed of nutty braised cabbage) |
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Roast Sirloin of Beef with Yorkshire Pudding - £ 9.45 |
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| Fillet of Lamb en Croute - £ 9.95 |
| (mushroom, pate and apricot stuffing) |
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| Poached Salmon Clementine with an Orange and Lemon Sauce - £ 9.45 |
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| Home Made Creamy Gammon and Mushroom Pie - £ 7.95 |
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| Grilled Swordfish Steak with a Lime and Coriander Butter - £ 9.75 |
| (served on a bed of tagliatelle) |
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Fillet of Beef Wellington - £ 12.25 |
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| Chicken Veronique with a White Wine and Cream Sauce with Grapes - £ 8.95 |
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Poached Fillet of Red Snapper with a Tomato and Onion Salsa - £ 10.25 |
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| All Main Courses are served with your own choice of potato dish and three seasonal vegetable dishes (included in the price), as discussed with Cinnamons. |
| Click here for our range of vegetarian dishes. |