7th May 2006

STARTERS

Chef’s Soup of the Day
served with a Basil puree and warm roll

The Boxmoor Lodge Prawn Cocktail
in a Marie Rose sauce with granary bread

Fan of Melon with Raspberry Sorbet
knapped with a Berry compote

Baby salad leaves with snippets of Crispy Bacon and Garlic Croutons
topped with a Stilton cheese dressing

Penne Pasta tossed with baby Spinach, Mushrooms & Cherry Tomatoes
in a Balsamic & Olive oil dressing

MAIN COURSE

Traditional Aberdeen Angus Roast Beef
served with Yorkshire pudding and a rich roast jus

Roast Loin of Pork
with an Apricot & Sultana stuffing with Apple sauce & roast jus

Seared Salmon supreme
on a salad of warm minted broad beans

Pan fried Chicken supreme
in a coarse grain Dijon mustard sauce with a timbale of rice

Chinese braised vegetables
with garlic & ginger tossed with stir fried noodles

Seasonal Vegetables
and Potatoes

DESSERTS

Traditional Spotted Dick
served with lashings of crème Anglaise

Hazelnut Profiteroles
with warm Chocolate sauce

Brandy Snap basket
filled with Raspberry sorbet on a lattice of raspberry coulis

Selection of Ice creams or sorbet

2 Course £17.00   -   3 Course £20.00


“Little People, Little Portions”
To allow our younger guests to also enjoy the menu we offer most dishes as a half portion