(Please note these are sample menus and are subject to change without notice) |
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| MARINATED OLIVES: sun blushed tomatoes & peppers in garlic & Herbs | £2.95 |
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| STARTERS | |||||||
| HOME-MADE SOUP (2) | |||||||
| (V) GARLIC & BASIL CIABATTA BREAD: with or without cheese | |||||||
| FRESH ASPARAGUS: in smoked salmon glazed with cheesy hollandaise sauce | |||||||
| CRISPY DUCK SALAD: Chinese leaf, peppers, bean sprouts, mange tout, coated with honey & ginger dressing | |||||||
| (V) GOATS CHEESE: breaded crumbed, deep fried, on port roasted plums | |||||||
| POTTED DUCK LIVER PATE: toasted ciabatta | |||||||
| TOWER OF SALMON: with prawns bound in egg mayonnaise, with lemon & dill, served with rocket & avocado salad | |||||||
| STARTERS OR MAINS | |||||||
| STEAMED SCOTTISH MUSSELS: white wine, garlic & cream sauce |
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| BLUE STRAWBERRY SALAD: tossed leaves, prawns, bacon, stilton, croutons & cashew nuts |
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| (V) THAI VEGETABLE SPRING ROLL: with pickled ginger and coriander dressing |
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| LINGUINI: chicken & bacon bound in asparagus cream sauce |
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| MAIN COURSE |
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| CHEF’S HOME-MADE PIE OF THE DAY | |||||||
| RUMP STEAK: peppered, grilled with garlic butter & sautéed parmentier potatoes | |||||||
| FISHERMAN’S STEW: fresh seafood bound in tomato & saffron based sauce | |||||||
| CORN FED CHICKEN BREAST: wilted spinach with honey roast ham, melted dolcelatte & croquet potatoes | |||||||
| FILLET OF SALMON: dusted with paprika on creamed leeks & prawns with buttered new potatoes | |||||||
| VENISON STEAK: on puy lentil, cabbage, onion & bacon casserole | |||||||
| (V) PUFF PASTRY “PIZZA”: topped with tomato, mozzarella, red onion, roasted vegetables & basil | |||||||
| BRAISED SHANK OF LAMB: garlic & parsley mash with mint lamb jus | |||||||
| DESSERTS | |||||||
| BAKED CHOCOLATE TART: orange syrup & mascarpone | |||||||
| TRADITIONAL CRÈME BRULEE | |||||||
| RHUBARB & APPLE PIE: English custard | |||||||
| MERINGUE PAVLOVA: chantilly cream & raspberry compote | |||||||
| PROFITEROLES: praline cream & butterscotch sauce & vanilla ice cream | |||||||
| ASSIETTE OF DESSERTS: please ask for today selection (£2.50 supplement) | |||||||
| CHEESEBOARD: selection of cheeses served with savoury biscuits (£2.00 supplement) | |||||||
| DESSERT WINE | |||||||
| Vallformosa Moscatel Vino de Licor Half bottle |
£10.50 |
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| By the glass | £2.95 |
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| Dean Vat 5 Botrytis Semillon Half bottle |
£14.50 |
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| By the glass | £3.50 |
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| For your convenience a suggested
gratuity of 10% will be added to your bill for the benefit of serving & other
staff. (Please note these are sample
menus and are subject to change without notice) |
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Call us now on: 01245 381 333 |
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