The Restaurant
WEEKDAY DINNER MENU
This menu is also available :
Weekday lunchtimes at 23.00
Tuesday to Thursday Evenings at 25.00
Friday Evenings at 28.50
NOTICE must be given if you require this menu on any other day except Saturday , If you are pre ordering, please check with the restaurant if the content of this menu is correct.
A pre order for starters, main courses & desserts is required for all parties of 10 persons and above.
Starters
All served with mixed breads, olive oil, balsamic vinegar & English unsalted butter.
Spicy crab, ginger & coriander spring rolls on bean sprouts, sweet chilli & crème fraiche
Pan fried pigeon breast & shitake mushrooms with bacon under puff pastry
Smooth chicken liver & Brandy pate, red onion marmalade & toasted fruit bread
Vegetarian soup of the day with toasted herb croutons
Sauté mushrooms & leeks with garlic & cream under puff pastry
Whole baked creamy Capricorn goats cheese with pickles & garlic bread
Platter of avocado & North Atlantic prawns on iceberg lettuce with Thousand Island dressing
Char grilled smoked salmon steak on mixed leaves with crème fraiche
Main Courses
Fillet of sea bass on sauté courgette ribbons with prawns & capers
King prawns & goujons of chicken breast in a cream, tomato sauce flavoured with lobster and served with braised rice
Roast rump of lamb and lamb & leek sausage on steamed spinach with Dauphinoise potatoes, pan gravy
Medallions of beef sirloin in a creamy black peppercorn sauce with mushrooms
Crispy skin chicken breast stuffed with sun dried tomatoes & garlic cream cheese on provencale vegetables
Herb pancake filled with fillet of beef strips, stilton, leeks & garlic glazed with stilton cheese
Fish ‘Wellington’ fillet of salmon & sole in filo pastry with asparagus on a white wine butter sauce
Spinach & ricotta parcels with sultanas & pine seeds in filo pastry on butter sauce
Slow cooked confit of duck leg & breast of duck served ‘pink’ roasted pineapple and a pink peppercorn sauce
Pan fried loin of pork on braised red cabbage with a honey glaze
All main courses are served with a selection of seasonal vegetables & potatoes
Desserts
Vanilla panacotta with red berry fruits & cassis coulis
Fresh cream profiteroles, Baileys cream liqueur, white & dark chocolate sauce
Selection of luxury ice creams
Warm rhubarb & raspberry frangipane tart, served with custard or vanilla pod ice cream
Steamed lemon drizzle sponge pudding with lemon curd sauce & custard
Chocolate fondant pudding with melting middle on black cherries served with fresh cream
Coconut & passion fruit crème brulee with mango sorbet
Stilton, brie & mature cheddar with celery & biscuits
Coffee & chocolates from 1.95
Any prices and food content are subject to change without notice. To the best of our knowledge all are foods are GM free, some dishes may contain nuts, bones and shot. All prices include VAT @ 20%. A 10% discretionary service charge will be added to all parties of 10 persons and above.
This menu is also available :
Weekday lunchtimes at 23.00
Tuesday to Thursday Evenings at 25.00
Friday Evenings at 28.50
NOTICE must be given if you require this menu on any other day except Saturday , If you are pre ordering, please check with the restaurant if the content of this menu is correct.
A pre order for starters, main courses & desserts is required for all parties of 10 persons and above.
Starters
All served with mixed breads, olive oil, balsamic vinegar & English unsalted butter.
Spicy crab, ginger & coriander spring rolls on bean sprouts, sweet chilli & crème fraiche
Pan fried pigeon breast & shitake mushrooms with bacon under puff pastry
Smooth chicken liver & Brandy pate, red onion marmalade & toasted fruit bread
Vegetarian soup of the day with toasted herb croutons
Sauté mushrooms & leeks with garlic & cream under puff pastry
Whole baked creamy Capricorn goats cheese with pickles & garlic bread
Platter of avocado & North Atlantic prawns on iceberg lettuce with Thousand Island dressing
Char grilled smoked salmon steak on mixed leaves with crème fraiche
Main Courses
Fillet of sea bass on sauté courgette ribbons with prawns & capers
King prawns & goujons of chicken breast in a cream, tomato sauce flavoured with lobster and served with braised rice
Roast rump of lamb and lamb & leek sausage on steamed spinach with Dauphinoise potatoes, pan gravy
Medallions of beef sirloin in a creamy black peppercorn sauce with mushrooms
Crispy skin chicken breast stuffed with sun dried tomatoes & garlic cream cheese on provencale vegetables
Herb pancake filled with fillet of beef strips, stilton, leeks & garlic glazed with stilton cheese
Fish ‘Wellington’ fillet of salmon & sole in filo pastry with asparagus on a white wine butter sauce
Spinach & ricotta parcels with sultanas & pine seeds in filo pastry on butter sauce
Slow cooked confit of duck leg & breast of duck served ‘pink’ roasted pineapple and a pink peppercorn sauce
Pan fried loin of pork on braised red cabbage with a honey glaze
All main courses are served with a selection of seasonal vegetables & potatoes
Desserts
Vanilla panacotta with red berry fruits & cassis coulis
Fresh cream profiteroles, Baileys cream liqueur, white & dark chocolate sauce
Selection of luxury ice creams
Warm rhubarb & raspberry frangipane tart, served with custard or vanilla pod ice cream
Steamed lemon drizzle sponge pudding with lemon curd sauce & custard
Chocolate fondant pudding with melting middle on black cherries served with fresh cream
Coconut & passion fruit crème brulee with mango sorbet
Stilton, brie & mature cheddar with celery & biscuits
Coffee & chocolates from 1.95
Any prices and food content are subject to change without notice. To the best of our knowledge all are foods are GM free, some dishes may contain nuts, bones and shot. All prices include VAT @ 20%. A 10% discretionary service charge will be added to all parties of 10 persons and above.