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Early Bird / Pre-Theatre
Dinner
(6.30 to 7.30pm Tuesday to Friday)
Starters
Soup of the day
Warm crozier blue cheese salad, roasted walnuts and marinated vegetables tossed and served with crisp salad leaves and mayo-mustard dressing
Goats cheese cake with parsley and red onion salsa and chilli mayonnaise
Main Course
6 oz Fillet steak with sauté mushrooms and onions, pepper sauce
Baked breast of chicken with a black pudding and
herb stuffing on a bed of crushed potatoes
Steamed duo of salmon and lemon sole in a seaweed wrap with a creamy spinach and onion sauce
Spring roll of goat’s cheese with roast red pepper
stuffed with mushrooms, cherry tomatoes and mozzarella cheese
Desserts
Warm chocolate and toffee fondant
Baked apple tart with cinnamon custard
Passion fruit brûlée
10% Service charge added to groups of 4 or more
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