Starters |
Sautéed Mushrooms finished in a Coriander Cream Sauce and presented on a Puff Pastry Pillow |
£4.95 |
Haggis, Neats and Tatties finished with a Whiskey Sauce |
£5.95 |
Half Ogen Melon garnished with Strawberries and Kiwi |
£5.25 |
Chef’s Home-Made Soup of the Day |
£4.50 |
Sautéed Tiger Prawns Finished in a Black Pepper Butter |
£6.95 |
Chicken Liver Parfait served with Real Ale Chutney and Toast |
£4.95 |
Main Courses |
Fillet of Beef Layered with Crisp Parma Ham finished with a Rich Port, Garlic and Roasted Shallot Sauce, Dauphinoise Potatoes and Panache of Vegetables |
£19.95 |
Cod Fillet, Dusted in Cajun Spices resting on a Chunky Tomato Sauce, Sauté Potatoes and a Panache of Vegetables |
£13.95 |
Chicken Supreme filled with Greek Feta and Black Olives resting on a Tomato Coulis Served with New Potatoes and Mixed Leaf Salad |
£11.95 |
Fillet of Pork wrapped in a Mushroom and Sage Duxelle Encased in Pastry served with a Red Wine sauce, Sauté Potatoes and Panache Of Vegetables |
£14.95 |
Pan Seared Duck Breast, finished in an Orange and Drambuie Sauce Served with Dauphinoise Potatoes and Panache of Vegetables |
£14.50 |
Whole Sea Bream finished with Lemon Garnish, New Potatoes And Side Salad |
£15.95 |
Caesars Steak and Chips with Field Mushrooms and Tomatoes – Rump Steak |
£13.95 |
Caesars Steak and Chips with Field Mushrooms and Tomatoes – Sirloin Steak |
£16.95 |
Roasted Beef Tomato filled with Vegetable Risotto served with New Potatoes and Side Salad |
£10.95 |
Side Orders |
| Garlic Bread |
£1.50 |
French Fries |
£1.75 |
Mixed Olives |
£1.75 |
| Caesar’s Welsh Rarebit |
£1.95 |
Garlic Bread and Mozzarella |
£2.50 |
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