Our menu changes weekly, always offering three choices for each of the three courses. We only use fresh farm produce and everything is home made.
Starters
Warm Cauliflower Soup with Blue Cheese Crostini.
Crepe Stack. Between each stack of crepes. Olive Tappenade,
Fresh Tomato, Roasted Aubergine, Courgette and
Carrot gently fried in Butter and garlic
Topped with Chedder and Mozarella cheese then baked
in the oven. Served with Balsamic Drizzle.
Fresh Green Asparagus served with Shrimps in a Saffron
Hollandaise Sauce
Mains
Roasted Lamb Shank on Smoked Garlic Mash with
Rosemary Sauce.
Pan fried Ostrich Fan Fillet served with Greek Potatoes
and a Plum and Green Peppercorn Sauce
Roasted Chicken Breast stacked with Black Mushrooms
filled with Feta and Garlic on Butternut Tagliatelle with a
Walnut Sauce.
Vegetables in Season
Desserts
Mogg's Homemade Ice Cream with Chocolate Sauce
Rum and Almond Cake with Rum Chocolate Dripping served warm
Baked Lemon Yoghurt Tart with Fresh Strawberries and Berry
Coulis
Warm Cauliflower Soup with Blue Cheese Crostini.
Crepe Stack. Between each stack of crepes. Olive Tappenade,
Fresh Tomato, Roasted Aubergine, Courgette and
Carrot gently fried in Butter and garlic
Topped with Chedder and Mozarella cheese then baked
in the oven. Served with Balsamic Drizzle.
Fresh Green Asparagus served with Shrimps in a Saffron
Hollandaise Sauce
Mains
Roasted Lamb Shank on Smoked Garlic Mash with
Rosemary Sauce.
Pan fried Ostrich Fan Fillet served with Greek Potatoes
and a Plum and Green Peppercorn Sauce
Roasted Chicken Breast stacked with Black Mushrooms
filled with Feta and Garlic on Butternut Tagliatelle with a
Walnut Sauce.
Vegetables in Season
Desserts
Mogg's Homemade Ice Cream with Chocolate Sauce
Rum and Almond Cake with Rum Chocolate Dripping served warm
Baked Lemon Yoghurt Tart with Fresh Strawberries and Berry
Coulis
Sample Menu