To Begin

Bacon and Black pudding tower, gratinated in stilton cheese

Tiger prawn cocktail, Black tiger prawns on a pillow of finely sliced iceberg lettuce with a thai scented mayonnaise

Aubergine and Mozzarella mountain, stacked together between fresh basil and baked

Yan tan tethera Fresh asparagus spears with a twice cooked hens' egg with drizzles of lemon and honey sauce

Brussels pate, with crusty bread, Cumberland sauce and crispy Parma ham

Pesto Linguini, bound in green pesto with fresh herbs

Creamy garlic mushrooms bound in garlic and parsley cream sauce upon crusty bread

Scottish salmon with a pinapple and chilli salsa

The Main Event

Lakeland lamb shank, presented on a bed of braised cabbage and drenched in a rosemary and redcurrant sauce

Beef top hat, tender chunks of beef braised in Jennings ale topped with a puff pastry top hat

Chicken Parmo, coated in breadcrumbs and gratinated in a Cheddar and Parmesan cheese

Peppered beer battered haddock coated in black peeper, deep firied and served with a lemon wedge and lime mayonnaise

80z Laleland sirloin steak with battered onion rings, breaded mushrooms and vine cherry tomatoes

Homemade beef lasagne, medleyed together in a tomato provencal sauce and presented with a mixed tossed salad

Chunky vegetable goulash with a timbale of fragrant basmati rice

Fussili pasta bound in a spicy tomato salsa with fresh aromatic herbs