On Arrival

A selection of Chef’s canapés

Starters

Roasted tomato soup CELERY vg, warm bread roll G and butter D

Prawn cocktail in Marie Rose sauce, served with bread, lemon and dill butter CELERY G SD C E D G

Chicken liver parfait, caramelised red onion chutney, rocket, crostini SD G D

Tempura king prawns, crispy seaweed, sweet chilli jam G C E SD

Cauliflower bhaji, coriander yoghurt, dukkah crumb L N vg

Intermediate

Homemade iced granita

Main Courses

Pan-fried seabass fillet, crushed herb new potatoes, tenderstem broccoli, mangetout, peas, lemon and dill cream sauce F D gf

Chicken supreme, fondant potato, tenderstem broccoli, baby carrots, carrot purée, chicken jus D SD

Tagliatelle, roasted red pepper, red pepper coulis, confit garlic, cherry tomatoes, spring onions, spinach flat-leaf parsley vg G SD

Gourmet beef burger with cheese in a toasted brioche bun, onion ketchup, burger garnish, house fries*, burger relish G

8oz Rib Eye steak (medium) with seasoned chips*, garlic and thyme marinated field mushroom, roasted tomato SD

Add to your steak: Pink peppercorn D SD gf Red wine jus gf SD Blue cheese sauce D SD gf Garlic butter D gf

Desserts

Trio of handcrafted; chocolate brownie D G E v, lemon drizzle cake D G E, sticky toffee pudding D G E v

Profiteroles with chocolate sauce and honeycomb D G E v

The Blue Anchor cheese plate with grapes, celery, chutney and biscuit selection D CELERY G N S E SB SD

Menu subject to change