Valentine's Night Menu

VALENTINES MENU 2010
£19.95 for 3 Courses
Traditional Prawn Cocktail with Marie Rose Sauce
Cream of Parsnip Soup topped with Parsnip Crisps (v)
Duck & Orange Pate with Real Ale Chutney & Hot Toast
Crispy Garlic Mushrooms with Cajun Mayonnaise (v)
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TEX MEX STEAK
Char-grilled Rump Steak, cooked medium, served with a generous helping
of our Famous Hot Chilli accompanied by Garlic Butter and Jalapenos.

CHICKEN FORESTIERE
Bacon Wrapped Chicken Breast with Creamy Wild Mushroom & Madeira Sauce
Served with Fresh Vegetables

SEABASS MEDITERANIAN STYLE
Grilled Sea Bass Fillets served on a Rustic Ratatouille
Made with Peppers & Courgettes. Served with Fresh Vegetables

MAC ‘N’ CHEESE (v)
Our Gate Version of the Classic Dish, With Penne Pasta
Creamy Cheese Sauce, Sun-blushed Tomatoes
Topped with Melted Cheese
Served with a Crisp Salad

“GAFFER’S STEAK”
Rump Steak, cooked “medium”, with a Rich Red Wine Sauce made with
Button Mushrooms & Baby Onions, and served with Fresh Vegetables

CHICKEN ENCHILADA
Authentically cooked Mexican Chicken rolled in a soft Wheat Tortilla, covered with
Tomato Sauce & Melted Cheese served with Sour Cream, Salsa, Guacamole & Jalapenos.

MEXICAN VEGETABLE CHILLI CHIMICHANGA (v)
Fried Wheat Tortilla Parcel filled with Refried Beans and our own Spicy Veg Chilli,
Topped with Cheese, Sour Cream, Guacamole, Salsa & Jalapeno Peppers.

The above dishes are served with your choice of side dish,
Choose from: Chips, New Potatoes, Mexican Rice, Plain Rice or Salad
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The “Best Ever” Sticky Toffee Pudding (v)
Ice Cream Profiteroles with Baileys Cream (v)
Raspberry Cheesecake (v)
Hot Chocolate Fudge Cake (v)

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English Cheese Plate, typically Chedder & Blue Stilton, with Biscuits £4.95

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Freshly Brewed Lavazza Coffee with Mints £1.45 per person

Please make your reservations early as we are always busy on this night

£5 per person deposit required on booking

Cannot be used with our early evening free starter offer

Run by the same family since 1976

Proprietors: Chris and Jan Lloyd

Managers: Gareth Lloyd and Lucy Davies