JANUARY SUNDAY LUNCH MENU

From Sunday 8th January 2012

 

APPETISERS

 

Vegetable and white bean soup with mixed herb croutons (v)

Spinach, walnut and feta cheese filo parcels with a cumin spiced yoghurt (v)

Sweet and spicy crayfish salad with rice noodles, cucumber and roasted peanuts

Smoked chicken and wild mushroom risotto, parmesan crisps

and dressed rocket leaves

 

MAIN COURSES

 

Baked Portobello mushrooms filled with Gruyere cheese

and served on a bed of spiced lentils and artichoke hearts (v)

Grilled haddock fillets, dill-crushed new potatoes and a prawn,

chorizo sausage and haricot bean broth

Roast pheasant breast supreme, wrapped with streaky bacon

and served with parsnip puree and port jus

Roast  English beef with home made Yorkshire pudding,

creamed horseradish and red wine gravy

 

DESSERTS

 

Baked vanilla cheese cake with caramelised satsumas and a berry coulis

Steamed treacle sponge pudding with rhubarb fool ice cream

Baileys creme brulee, shortbread biscuit and blood orange sorbet

Chocolate, pear and apple crumble, caramel sauce and vanilla bean ice cream

 

Freshly brewed Coffee and mince pies

 

£18.50 per adult for 2 courses

 £21.50 per adult for 3 courses

Toddlers Sunday 2 course menu (2-5years) - £4.50

Kids Sunday 2 course menu (6-13 years) - £7.50

Inclusive of VAT and service

Some dishes may contain nuts or nut extract

SATURDAY EVENING MENU

£29.50 p.p for 3 courses

including side dishes and coffee, VAT and service

 

APPETISERS

 

Warm petit pain, herb butter, antipasti olives marinated in extra virgin olive oil, capers, garlic, rosemary and parsley

Chef's choice soup of the day with warm petit pain roll and herb butter

Creamy seafood bisque with crab dumpling and garlic bread crostini

Chicken liver and black pudding sauteed with a chicory salad

and dressed with a roquefort Caesar dressing

Mushrooms on toast - fried wild mushrooms with garlic and parsley and red onion marmalade on toasted focaccia bread with an aged balsamic reduction (v)

Salmon gravadlax - sea salt and lemon cured salmon gravadlax tian, celeriac remoulade, wholemeal Melba toast and pea shoot salad

Grilled squid with a lemon , garlic and oregao marinade,

sun blushed tomato, mixed leaf salad and tartar sauce

Smoked haddock fish cake, poached egg, paprika hollandaise sauce

and a bacon and rocket salad

Sweet and spicy beef with rice noodles, Chinese cabbage,

toasted sesame seeds and a dark soya and honey dressing

Baked goats cheese souffle, creamed spinach veloute, baby red chard (v)

 

MAIN COURSES

 

Grilled field mushrooms topped with spiced roasted parsnips,

carrots, potato and spinach, glazed Crottin d'Antan goats cheese

and a sweet red pepper sauce (v)

Baby spinach, peas and roasted green courgette risotto

topped with caramelised lemon zest (v)

Spicy Moroccan chicken curry served with a warm tabouleh salad and pesto

Roast rump of English lamb with a coriander crust, celeriac puree, rosemary confit potato and aromatic lamb jus

Caramelised pork chop, grilled Cumberland sausage, mashed potato, leeks,

apple compote, crackling and a sage and pork jus

Blade of beef, slow braised with tarragon fondant potato, parsnip puree,

vegetable crisps and a veal jus

Rib eye steak - 21 day aged steak grilled with vine cherry tomatoes, field mushroom, watercress salad, chips and a port jus

Pheasant supreme, wrapped with streaky bacon and roasted

with a game and pearl barley broth and braised new potatoes

Pan fried Gressingham duck breast, sweet potato rosti,

sauteed Savoy cabbage, cranberry compote and red wine jus

8oz grilled Hampshire fillet steak, sauteed spinach, dauphinoise potatoes, beer battered onion rings and a choice of

red wine jus, green peppercorn sauce or sauce bearnaise

£5.50 supplement

Sole Veronique - lemon sole with prawns in a creamy sauce

with cheese and white grapes served with turned new potatoes

Grilled sea bass fillet, mussels, white wine and herb veloute

and fondant potato filled with Jerusalem artichoke puree

Oven baked North Sea cod fillet, pancetta, brown shrimp and haricot bean nage with  crushed saffron potatoes

 

DESSERTS

 

Sticky toffee pudding with butterscotch sauce and vanilla ice cream

Fruits of the forest pavlova with pistachio ice cream and raspberry coulis

Chocolate fondant with a rich chocolate sauce and salted caramel ice cream

Apple and calvados tart tatin with cinnamon Chantilly and caramel sauce

Star anise creme brulee, caramelised pears and shortbread biscuit

Lemon cheesecake, tuille biscuit, berry coulis and blood orange crushed sorbet

Fresh seasonal fruit salad with a choice of Devon cream or ice cream

 

Inclusive of VAT and service

Some dishes may contain nuts or nut extract