Starters

Seafood Chowder with Sweetcorn

Soup of the Day

St Bride’s Free Range Chicken Salad with Garlic Mayo

Wild Mushroom Risotto with Organic Brie

Main Course

Baked Goat’s Cheese in Filo Pastry with Butternut Squash and Lemon Butter

Battered Fish with Mushy Peas and Chunky Chips

Shin of Beef in Red Wine Sauce with Mashed Potato

Desserts

Chocolate Meringue Sundae

Marmalade Pudding with Custard

Vanilla Pannacotta with Rhubarb