| Cream of Artichoke Soup | |
| Finished with truffle oil | |
| Salmon and Crab Fishcake | |
| With tiger prawn, tomato compote and a saffron cream | |
| Lamb Fillet | |
| Cooked in honey and mint on savoury rice with a mint jus |
|
| Ham Hock Terrine | |
| Pea puree, mixed leaves, cherry tomato, shallot dressing |
ooOoo
| Panache of Sea and Shell Fish | |
| Carrot ribbons, saffron potatoes, mange tout, watercress and white wine | |
| Rib Eye Steak | |
| Point neuf potatoes, pan seared spinach, roasted tomato, mushroom and red wine sauce | |
| Breast of Duck | |
| Caramelised red cabbage, french beans, marquise potato, orange and grand marnier jus | |
| Supreme of Guinea Fowl | |
| Carrot and swede puree, buttered courgette, cocotte potatoes, port wine jus | |
| Vegetable en Croute | |
| Mediterranean vegetables bound in a tomato reduction with a vine tomato sauce |
ooOoo
| Warm Chocolate Brownie | |
| Dark chocolate sauce, vanilla ice cream | |
| Apple & Raisin Crumble | |
| Vanilla ice cream | |
| Vanilla Panacotta | |
| Raspberry coulis | |
| Crème Brulee | |
| ‘Lanes’ Selection of Home Made Ice Creams |
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