The Restaurant
2012 Sample Monday Evening 2 for 1 Menu
Monday Nights two 4 one, choose any 2 main courses and get the Cheapest one FREE!
A pre order is required on all parties of 10 persons and above, Please check with the restaurant if the content of this menu is correct at the time of your party.
STARTERS
Spicy crab, ginger & coriander spring rolls on bean sprouts, sweet chilli & crème fraiche 6.25
Pan-fried pigeon breast & shitake mushrooms with bacon under puff pastry 6.75
Smooth chicken liver & Brandy pate, red onion marmalade & toasted fruit bread 6.25
Vegetarian soup of the day with toasted herb croutons 5.00
Whole baked creamy Capricorn goats cheese served with garlic bread & pickles 6.50
STARTERS / MAIN COURSES
Herb breaded mushrooms stuffed with garlic cream cheese served with pear & apple chutney 5.95 / 13.50
Platter of avocado & North Atlantic prawns on iceberg lettuce with Thousand Island dressing 6.25 / 14.25
Whole shell off king prawns on toasted onion bruschetta with garlic & parsley butter 7.25 / 16.95
Pan fried fillet of sea bass on sauté courgette ribbons with prawns & capers 7.25 / 16.95
Char grilled smoked salmon steak on mixed leaves with crème fraiche 6.95 / 14.50
Spinach & ricotta parcels with sultanas & pine seeds in filo pastry on butter sauce 5.50 / 13.00
MAIN COURSES
Roast rump of lamb with lamb & leek sausage on steamed spinach with Dauphinoise potatoes & pan gravy 18.95
King prawns & goujons of chicken breast in a cream, tomato sauce flavoured with lobster and served with braised rice 15.75
Medallions of beef sirloin in a creamy black peppercorn & mushroom sauce 18.95
Crispy skin chicken breast stuffed with sun dried tomatoes & garlic cream cheese on provencale vegetables 14.75
Herb pancake filled with fillet of beef strips, leeks stilton & garlic, glazed with stilton cheese 17.95
Fish 'Wellington' fillet of salmon & sole in filo pastry with asparagus on a white wine butter sauce 16.95
Slow cooked confit of duck leg & breast of duck served 'pink' roasted pineapple and a pink peppercorn sauce 16.95
Pan-fried loin of pork on braised red cabbage & honey glaze 13.75
Mille feuille of puff pastry with provencale vegetables & glazed goats cheese, basil-dressing 12.50
All main courses are served with a selection of seasonal vegetables & potatoes
DESSERTS All 5.50
Vanilla panacotta with red berry fruits & Cassis coulis
Fresh cream profiteroles, Baileys cream liqueur, white & dark chocolate sauce
Warm raspberry & rhubarb frangipane tart, served with vanilla ice cream
Selection of luxury ice cream
Chocolate fondant pudding with melting middle on black cherries served with fresh cream
Steamed lemon drizzle sponge pudding with lemon curd sauce & custard
Coconut & passion fruit crème brulee with mango sorbet
Coffee & chocolates from 1.95
For all parties of 10 persons and above a pre order for starters, main courses and desserts is required at least 5 days prior.
Monday Nights two 4 one, choose any 2 main courses and get the Cheapest one FREE!
A pre order is required on all parties of 10 persons and above, Please check with the restaurant if the content of this menu is correct at the time of your party.
STARTERS
Spicy crab, ginger & coriander spring rolls on bean sprouts, sweet chilli & crème fraiche 6.25
Pan-fried pigeon breast & shitake mushrooms with bacon under puff pastry 6.75
Smooth chicken liver & Brandy pate, red onion marmalade & toasted fruit bread 6.25
Vegetarian soup of the day with toasted herb croutons 5.00
Whole baked creamy Capricorn goats cheese served with garlic bread & pickles 6.50
STARTERS / MAIN COURSES
Herb breaded mushrooms stuffed with garlic cream cheese served with pear & apple chutney 5.95 / 13.50
Platter of avocado & North Atlantic prawns on iceberg lettuce with Thousand Island dressing 6.25 / 14.25
Whole shell off king prawns on toasted onion bruschetta with garlic & parsley butter 7.25 / 16.95
Pan fried fillet of sea bass on sauté courgette ribbons with prawns & capers 7.25 / 16.95
Char grilled smoked salmon steak on mixed leaves with crème fraiche 6.95 / 14.50
Spinach & ricotta parcels with sultanas & pine seeds in filo pastry on butter sauce 5.50 / 13.00
MAIN COURSES
Roast rump of lamb with lamb & leek sausage on steamed spinach with Dauphinoise potatoes & pan gravy 18.95
King prawns & goujons of chicken breast in a cream, tomato sauce flavoured with lobster and served with braised rice 15.75
Medallions of beef sirloin in a creamy black peppercorn & mushroom sauce 18.95
Crispy skin chicken breast stuffed with sun dried tomatoes & garlic cream cheese on provencale vegetables 14.75
Herb pancake filled with fillet of beef strips, leeks stilton & garlic, glazed with stilton cheese 17.95
Fish 'Wellington' fillet of salmon & sole in filo pastry with asparagus on a white wine butter sauce 16.95
Slow cooked confit of duck leg & breast of duck served 'pink' roasted pineapple and a pink peppercorn sauce 16.95
Pan-fried loin of pork on braised red cabbage & honey glaze 13.75
Mille feuille of puff pastry with provencale vegetables & glazed goats cheese, basil-dressing 12.50
All main courses are served with a selection of seasonal vegetables & potatoes
DESSERTS All 5.50
Vanilla panacotta with red berry fruits & Cassis coulis
Fresh cream profiteroles, Baileys cream liqueur, white & dark chocolate sauce
Warm raspberry & rhubarb frangipane tart, served with vanilla ice cream
Selection of luxury ice cream
Chocolate fondant pudding with melting middle on black cherries served with fresh cream
Steamed lemon drizzle sponge pudding with lemon curd sauce & custard
Coconut & passion fruit crème brulee with mango sorbet
Coffee & chocolates from 1.95
For all parties of 10 persons and above a pre order for starters, main courses and desserts is required at least 5 days prior.