Coarse Ardennes Pâté
Tender pork, veal and chicken livers fused with brandy, thyme, peppercorns, seasoned with salt and pepper. Served with toasted artisan.
Leek & Potato Soup
Leeks & potatoes simmered slowly with added garlic, butter and cream. Served with crusty bread and butter.
Breaded Brie
Warm melted brie wedges coated in breadcrumbs and served with cranberry sauce.
Prawn Cocktail
North Atlantic prawns on a bed of lettuce, tomato and cucumber, topped with Marie Rose sauce and a side of Melba toast |