Special Valentines Menu 2010
12th Friday and 13th Saturday 14th Sunday
Four course meal £80.00 per couple
Upon booking Deposit of £40.00 required (Non refundable) rest on the night

Four course meal and a bottle of champagne on the table
£100.00 per couple
Upon booking Deposit of £50.00 required (Non refundable) rest on the night

Four course meal and a bottle of champagne on the table or in room with a box of chocolate and full English breakfast £200.00 per couple
Upon booking Deposit of £100.00 required (Non refundable) rest on the night
Please note: Without the deposit No bookings can be taken..

An example menu

STARTERS

Freshly made soup of the day topped with herb croutons

Quenelles of chicken liver pate with pepper chutney & toast, served with a salad garnish & Truffles dressing

Button mushrooms cooked in garlic butter with fresh herbs and served with crusty bread

Oven roasted Mediterranean vegetables in olive oil and balsamic vinegar with melted mozzarella

Pan-fried strips of chicken breast marinated in cajun spice, lemon and pepper served on a sweet potato cake and salad

Melon crown filled with melon balls lightly minted, topped with fresh berries and Champagne sorbet

Rosette of smoked salmon & prawns in dill and lemon mayonnaise with a salad of cucumber, green apple julienne and baby lettuce

Grilled black pudding on a flat mushroom with poached egg and crispy bacon, drizzled with hollandaise sauce and red wine jus

Entrees

Shank of lamb slow roasted with root vegetables and rosemary, served with rich red wine gravy

Baked filo basket with ricotta cheese, spinach and lentil on a tomato and olive sauce with sautéed julienne of vegetables

Trio of mixed sausages and crispy bacon with bubble & squeak, onion gravy and crispy leeks

Fillet of roasted chicken with oyster mushrooms and bacon on a hash brown with creamy tarragon infused white wine sauce

Roasted half a duck, with summer berry and merlot sauce garnished with caramelised plum and orange

Pan-fried lamb fillet rolled in fresh mint and honey on a potato rosti with rich red wine and rosemary jus and crispy root vegetables

Medallions of beef fillet on a grilled flat mushroom, stuffed with horseradish mash and served with fresh thyme & Madeira sauce

Pan-fried sea bass fillet and king scallops on a salad of apple & cucumber julienne with baby lettuce topped with leeks, lemon and dill butter

An example menu

STARTERS

Freshly made soup of the day topped with herb croutons

Quenelles of chicken liver pate with pepper chutney & toast, served with a salad garnish & Truffles dressing

Button mushrooms cooked in garlic butter with fresh herbs and served with crusty bread

Oven roasted Mediterranean vegetables in olive oil and balsamic vinegar with melted mozzarella

Pan-fried strips of chicken breast marinated in cajun spice, lemon and pepper served on a sweet potato cake and salad

Melon crown filled with melon balls lightly minted, topped with fresh berries and Champagne sorbet

Rosette of smoked salmon & prawns in dill and lemon mayonnaise with a salad of cucumber, green apple julienne and baby lettuce

Grilled black pudding on a flat mushroom with poached egg and crispy bacon, drizzled with hollandaise sauce and red wine jus

Entrees

Shank of lamb slow roasted with root vegetables and rosemary, served with rich red wine gravy

Baked filo basket with ricotta cheese, spinach and lentil on a tomato and olive sauce with sautéed julienne of vegetables

Trio of mixed sausages and crispy bacon with bubble & squeak, onion gravy and crispy leeks

Fillet of roasted chicken with oyster mushrooms and bacon on a hash brown with creamy tarragon infused white wine sauce

Roasted half a duck, with summer berry and merlot sauce garnished with caramelised plum and orange

Pan-fried lamb fillet rolled in fresh mint and honey on a potato rosti with rich red wine and rosemary jus and crispy root vegetables

Medallions of beef fillet on a grilled flat mushroom, stuffed with horseradish mash and served with fresh thyme & Madeira sauce

Pan-fried sea bass fillet and king scallops on a salad of apple & cucumber julienne with baby lettuce topped with leeks, lemon and dill butter

(Mains served with a pot of fresh roasted vegetables and potatoes)

desserts

Assiette of desserts, three delicious desserts on the same plate

STICKY TOFFEE PUDDING
EXOTIC FRUIT BRANDY SNAP BASKET
TRIPLE CHOCOLATE PARFAIT

COFFEE/TEA WITH HOME MADE PETIT FOUR

An example menu

STARTERS

Freshly made soup of the day topped with herb croutons

Quenelles of chicken liver pate with pepper chutney & toast, served with a salad garnish & Truffles dressing

Button mushrooms cooked in garlic butter with fresh herbs and served with crusty bread

Oven roasted Mediterranean vegetables in olive oil and balsamic vinegar with melted mozzarella

Pan-fried strips of chicken breast marinated in cajun spice, lemon and pepper served on a sweet potato cake and salad

Melon crown filled with melon balls lightly minted, topped with fresh berries and Champagne sorbet

Rosette of smoked salmon & prawns in dill and lemon mayonnaise with a salad of cucumber, green apple julienne and baby lettuce

Grilled black pudding on a flat mushroom with poached egg and crispy bacon, drizzled with hollandaise sauce and red wine jus

Entrees

Shank of lamb slow roasted with root vegetables and rosemary, served with rich red wine gravy

Baked filo basket with ricotta cheese, spinach and lentil on a tomato and olive sauce with sautéed julienne of vegetables

Trio of mixed sausages and crispy bacon with bubble & squeak, onion gravy and crispy leeks

Fillet of roasted chicken with oyster mushrooms and bacon on a hash brown with creamy tarragon infused white wine sauce

Roasted half a duck, with summer berry and merlot sauce garnished with caramelised plum and orange

Pan-fried lamb fillet rolled in fresh mint and honey on a potato rosti with rich red wine and rosemary jus and crispy root vegetables

Medallions of beef fillet on a grilled flat mushroom, stuffed with horseradish mash and served with fresh thyme & Madeira sauce

Pan-fried sea bass fillet and king scallops on a salad of apple & cucumber julienne with baby lettuce topped with leeks, lemon and dill butter

(Mains served with a pot of fresh roasted vegetables and potatoes)

desserts

Assiette of desserts, three delicious desserts on the same plate

STICKY TOFFEE PUDDING EXOTIC FRUIT BRANDY SNAP BASKET TRIPLE CHOCOLATE PARFAIT

COFFEE/TEA WITH HOME MADE PETIT FOUR

STICKY TOFFEE PUDDING
EXOTIC FRUIT BRANDY SNAP BASKET
TRIPLE CHOCOLATE PARFAIT