STARTERS

Home made soup of the day
Prawn cocktail on a bed of crunchy lettuce
Eckford mushrooms (stuffed with smoked cheese deep fried in
coconut and breadcrumbs and served with a lemon dip)
Warm Aubergine and fetta cheese gateau
Game terrine with a red wine sauce served with a crusty roll
Avocado and crab salad with a mild chilli dressing
Various Hors D`Oeuvres
Parma ham with pink grapefruit
Cobbles salmon parcel (smoked salmon wrapped around smoked trout mousse and served with a chive sauce
Melon, Strawberries and Kiwi fruit with a honey cream glaze
Salad of Wild Leaves

MAIN COURSES

Chicken Cobbler (chicken chunks with mushrooms in a white wine sauce and a crunchy cheese topping)
Poached Haddock Fillets in a salmon and prawn sauce on a bed of soft
noodles
Deep fried Scampi with homemade tartare sauce
Stilton Stuffed Chicken Breast wrapped in bacon and served with a port wine sauce
Pan fried Venison with Haggis and whisky cream garnished with
straw potatoes
Darne of Salmon filled with cream cheese and spinach wrapped in puff
pastry and served with a white wine sauce
Oven Roasted Rack of Border Lamb with herb gravy
Beef Burgandy (tender chunks of beef braised in red wine)
Smugglers Duck (baked with honey and almonds)
Courgettes, mushrooms and sweet peppers in paprika cream and
saffron rice
Pork and Asparagus Roulade on a smoked cheese and chive sauce
Medallions of Ostrich with shallots and morels in Guiness and cream
Homemade Lasagne served with salad and garlic bread
Pasta Arrabiatta
Grilled Sirloin Steak Garni
or with a choice of sauces,  soft green pepper
Alfredo (tomato and mozzarello) , Balmoral ( whisky and cream)
Cobbles Meat Platter (a selection of grilled meats served with a
chasseur sauce)