The Victoria Early Bird Menu is available Tuesday to Friday from 5pm until 9.00pm and it is advisable to book by telephone.         Main course with starter or sweet is £14.50       Three courses are priced at £17.95  Starters Homemade soup of the day with granary bread  Smoked haddock and leek fish cake with creamed tartare sauce dressing Chef's homemade chicken liver parfait with toast and homemade chutney   Fanned galia melon and Parma ham with rocket salad dressed with basil oil   Filo pastry moneybag filled with brie, avocado and caramelised red onion with roasted pinenut salad V   Salmon and prawn linguine with parmesan cheese shavings V     Homemade chicken and vegetable spring roll with sweet chilli jam   Cheddar cheese casket filled with creamy garlic mushrooms V       Main Courses Char-grilled Pool Bridge Farm rib-eye steak with cracked black pepper corn, cream and brandy sauce(£3.00 supplement)   Breast of chicken with a pea and asparagus risotto   Albert's beefsteak, mushrooms and Guinness baked in a pie   Fresh fillet of haddock deep fried in beer batter with chef's pea puree and fat chips    Cajun spiced fillet of salmon served on a tomato and basil sauce   Grilled pork loin steak with paprika, cream and brandy sauce   Our Early Bird Special:-slow roasted shoulder of lamb Henry with minted claret jus (3.00 supplement)   Local farm sausages on bubble and squeak with caramelised red onion gravy       Please see Blackboard for today’s Vegetarian Options Sweets   Homemade creme de cassis cheese cake with vanilla ice cream   Victoria mess:- a delightful mish-mosh of crushed  meringue, banana, toffee sauce, cream and ice cream   Bailey's Irish Cream profiteroles   Double chocolate terrine with raspberries   Chef's sticky toffee pudding wiyh ice cream   Cheese & Biscuits with grapes (£2.00extra)