The Castle Inn

STARTERS

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Seasoned Butternut Squash & Roasted Red Pepper Soup

served with crusty ciabatta bread

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Ham Hock, Wild Mushroom & Apricot Terrine

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Scallops

served Coque St. Jaque in their shell with a rich creamy sauce

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Wedges of Brie

breaded & served fondant with a seasonal cranberry sauce

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MAINS

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Slow Roasted Turkey Crown

all the trimmings in a rich gravy from the stock pot

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Seared Venison Steak (served pink)

with dauphinoise potatoes, fine green beans, wild mushrooms & a red wine jus

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Hake Chowder

finished with fresh samphire & a drizzle of truffle oil

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Mediterranean Vegetable Wellington (V)

served with a tomato and basil sauce & seasonal potatoes