A
Sample Menu |
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| Starters |
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| Scallops and Bacon Salad |
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| Potted Crab and Avocado |
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| Winter Vegetable Soup with Chestnuts |
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| Pigeon and Puy Lentils Salad with Quail Eggs |
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| Goat's Cheese and Red Onion Tartlet |
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| Smoked Mackerel Parfait, Horseraddish & Lemmon Dressing |
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| Mussels in their shells, White Wine & Saffron & Garlic Sauce |
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| Main
Dishes |
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| Fillet Steak, Wild Mushrooms and Madeira Sauce with Horseraddish Mash |
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| Pan Fried Chicken Breast, Wild Mushroom Risotto |
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| Venison Steak, Mixed Berry Sauce, Dauphinoise Potatoes |
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| Slow Roast Shoulder of Lamb, Shallot Mash, Redcurrant and Mint Jus |
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| 24 oz Chateaubriand, Bernaise Sauce with Home Cut Chips (for two) |
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| Gressingham Duck Breast, Rasberry Sauce, Dauphinoise Potatoes |
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| 10 oz Rib-Eye Steak, Dijon Sauce, Home Cut Chips |
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Childrens Meals:
Ham Egg and Chips, Grilled Chicken Breast and Chips, Sausages and Mash,
Tagliatelle with Mushroom and Bacon Sauce incl. One scoop of Ice Cream £5.00 |
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| Vegetarian
Dishes |
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| Wild Mushroom, Chestnut, Butter Bean and Fennel Casserole |
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| Roast Vegetable, Blue Vinny Risotto |
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| Fish
Dishes |
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| Grilled
fillets of sea-bass stuffed with tomato, garlic and lemon |
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| Tuna
steak with a mango salsa |
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| Monkfish
marinated in Thai spices served with rice |
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| Whole
plaice with a lemon and pesto dressing |
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| A
warm salad of scallops, crayfish and Chorizo |
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| Puddings |
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| Brioche
Bread and Butter pudding with banana and rum |
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| Crème
Brulee |
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| Sticky
toffee pudding |
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| Wild
Strawberry Alexander |
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| Chocolate
and Kahlua mousse |
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| Raspberry
Brulee Tart with an oat crunch topping |
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| Chocolate
Brownie with mixed berries and blackcurrant ice cream |
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| Liqueur
coffees |
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