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Menu Selector |
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3
Courses |
| Starters |
Supplement £ |
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Smoked
chicken, Waldorf salad & a
fanned pear served with a
Dijon mustard dressing
Duo of smoked salmon with
dill, cucumber & vodka
cream
Grilled Cajun chicken Caesar
salad
Grilled honey marinated feta
cheese with roast vegetables
on mixed salad leaves (V)
Foie gras parfait, fig with spiced
fruit chutney & toasted brioche
Chicken & wild mushroom terrine
with raspberry vinaigrette
Plum tomatoes, asparagus & mozzarella
salad with balsamic syrup (V)
Mozzarella wrapped in Parma ham
with port wine flavoured melon,
fresh fig & a
basil vinaigrette
Grilled salmon & gravadlax
with a cress salad & shrimp
tartar sauce
Chicory, rocket & feta salad,
with roasted pine kernels, Parmesan
cheese & a balsamic
dressing
£6.00 supplement
charge applies when chosen as
an additional
course
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| Soups/Sorbet |
Supplement £
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Champagne sorbet
Watercress soup with crème
fraiche & tarragon (V) +
Minestrone soup (V)
Carrot & coriander soup (V) +
Tomato & red pepper soup
with fresh basil
Homemade cream of broccoli soup
with toasted almonds
Spicy gazpacho vegetable soup
(V) +
£6.00
supplement charge applies
when chosen as an additional
course
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| Main
Courses |
Supplement £ |
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All main courses include seasonal
vegetables and potatoes
Roast sirloin of beef, Yorkshire
pudding, gravy & chateaux
potatoes
Steak & ale pie served with
mushrooms, Guinness gravy & Colcannon
mash potatoes
Beef sirloin with olives, cherry
tomatoes & whisky tarragon
sauce
Fillet of peppered beef topped
with Stilton crouton served with
forest mushrooms & a brandy
cream sauce
Braised Guinness lamb shank,
served on a bed of root vegetables
with parsley potatoes &
mint jus
Oven baked leg of lamb with apricot & sage
farce, Boulangère potatoes & mint
jus
Honey & pine nut crushed
lamb cannon with dauphinoise
potatoes
Roast loin of pork with pancetta & apple
mash potato with sage & calvados
reduction
Escalope of pork with a honey & cider
sauce garnished with glazed root
vegetables
Traditional roast chicken, herb
stuffing, a light herb jus & roast
potatoes
Chicken supreme filled with wild
mushrooms, garnished with asparagus & a
whisky cream
sauce
Corn-fed chicken breast on garlic
mash with a black olive tapenade & creamy
wild
mushroom Cognac sauce
Veal escalope with a light Dijon
mustard & wild mushroom cream
sauce
Salmon supreme with a champagne
velouté, sun blushed tomato & flat
leaf parsley
Baked fillet of cod, pesto mash,
slow roasted cherry tomatoes & a
lemon butter sauce
Baked salmon, basil mash & a
spicy ratatouille served with
Hollandaise sauce
Three bean casserole & braised
chicory (V)
Mushroom & vegetable stroganoff,
saffron rice (V)
Oyster mushroom & asparagus
risotto served in a roasted onion
accompanied with tomato &
garlic jus (V)
Steaming spicy vegetable paella
dressed with crispy fried leeks
(V) |
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| Desserts |
Supplement £ |
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Triple chocolate mousse with
raspberry coulis
Coconut & pineapple cheesecake
Pear & chocolate tart
Seasonal sorbets
An individual pistachio, honey
bombe served with bitter chocolate
sauce
Apple, pear & cinnamon crumble
with custard
Duo of chocolate pyramid served
with a rum cream
Apple strudel with custard
Cheese, biscuits, celery, grapes,
apricots & walnuts |
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| After
Dinner Coffee |
Supplement
£ |
Coffee & mints
Coffee & petits
fours |
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| Children's
Menu |
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Barbeque
butterfly chicken breast, potato
wedges & sweet
corn relish
Trio of sausages with mash potatoes & gravy
Tomato & basil pasta with
garlic bread & salad (V)
Mini steak burgers, chunky chips & beans
Fish, potato wedges & peas
Chocolate fudge cake & cream
Ice cream sundae |
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All
the prices listed include
VAT at the current rate and
valid until August 2008.
Healthy
heart for low in fat
(V) Vegitarian/vegitarian
version available
Prices
are subject to change.
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