SUNDAY TO SATURDAY (Lunch 12noon – 2.00pm)
SUNDAY TO THURSDAY (Dinner 6.00 – 9.30pm)
(Please note these are discounted price for Sunday - Thursday only
for table of eight or more please see fixed price menu
1 course £10.50 2 courses £14.50 3 courses £18.50
STARTERS
TOMATO AND BASIL SOUP
with croutons and a dash of herb oil
QUENELLES OF CHICKEN LIVER PATE WITH PEPPER CHUTNEY AND TOAST
served with a salad garnish & Truffles dressing
OVEN BAKED HALF RED PEPPER FILLED WITH CHERRY TOMATOES AND FRESH MOZZARELLA
with a herb crust and a touch of honey vinaigrette
BUTTON MUSHROOMS COOKED IN GARLIC BUTTER
and fresh herbs and served with crusty bread
SLOW COOKED CHUNKS OF HAM SHANK
in a traditional mushy pea broth
Supplement
MELON CROWN FILLED WITH MELON BALLS
lightly minted, topped with fresh berries and lemon sorbet £1.95
MUSSLES COOKED IN WHITE WINE
with fresh tomato, basil, chilli, garlic and onion finished with cream £1.95
PAN FRIED CHICKEN LIVERS, BACON AND SHALLOTS
in garlic butter, flamed in brandy and served in a large vol-au-vent £1.75
PAN FRIED KING SCALLOPS ON AUBERGINE RISOTTO
served with a cream and calvados sauce and parsnip crisps £2.95
WARM SALAD OF SHREDDED DUCK
plum, mango and rocket with sweet chilli & raspberry dressing £2.50
ROSETTE OF SMOKED SALMON AND PRAWN IN A DILL AND LEMON MAYONNAISE
with a salad of cucumber, green apple julienne and baby lettuce £2.25
BLACK PUDDING ON A GRILLED FLAT MUSHROOM WITH CRISPY BACON
topped with poached egg and hollandaise sauce & red wine jus £2.50
The menu is designed by James Ford- Chef Proprietor, and features a whole host of produce from local suppliers.
NO SERVICE CHARGE EXCEPT 10% FOR TABLE OF 8 OR MORE
Minimum spent on food is £10.95 per person Starters taken as a main course will be charged full mains price
If you would like a break between courses please tell our staff when your food order is taken
Middle Course £ 3.00
Champagne and sangria sorbet
Lemon sorbet with Strawberries
Fresh lemon and cardamon lassi with guava topping
SUNDAY TO SATURDAY (Lunch 12noon – 2.00pm)
SUNDAY TO THURSDAY (Dinner 6.00 – 9.30pm)
1 course £10.95 2 courses £14.50 3 courses £18.50
Entrees
ROAST RUMP OF PORK WITH APPLE AND GRAIN MUSTARD MASH
with creamy sage sauce and thyme gravy
GRILLED FILLET OF SALMON ON A SALAD OF APPLE AND CUCUMBER JULIENNE
with lettuce, topped with leeks, lemon and dill butter
PAN-FRIED CHICKEN FILLET ON A ROASTED MASH
with fresh herb and red wine jus
ROASTED SWEET PEPPER FILLED WITH WILD RICE, PINE NUTS AND OYSTER MUSHROOMS
Topped with cheese, served on a red pesto sauce
TRIO OF MIXED SAUSAGES AND CRISPY BACON
with bubble & squeak, onion gravy and crispy leeks
Supplement
FILLET OF ROASTED CHICKEN WITH OYSTER MUSHROOMS AND BACON
on a hash brown with creamy tarragon infused white wine sauce £4.95
SHANK OF LAMB SLOW ROASTED WITH ROOT VEGETABLES
and rosemary, served with roast mash and rich red wine gravy £5.25
MEDALLIONS OF PORK FILLET ON A ROASTED HAZELNUTT AND HONEY MASH
and creamy dijon mustard sauce £5.95
PLATTER OF THE FINEST MEATS
Beef fillet with horseradish and red wine jus
Duck breast with plum and orange and berry sauce
Lamb fillet with fresh mint jus and potato rosti £11.95
ROASTED HALF A DUCK WITH SUMMER BERRY AND MERLOT SAUCE
garnished with caramelised plum and orange £8.50
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 £9.50
MEDALLIONS OF BEEF FILLET ON A GRILLED FLAT MUSHROOM
stuffed with horseradish mash and served with fresh thyme & Madeira sauce £9.95
PAN-FRIED SEABASS FILLET AND KING SCALLOPS ON A SALAD OF APPLE AND CUCUMBER JULIENNE
with baby lettuce topped with leeks, lemon and dill butter £8.95
STEAK COOKED TO YOUR LIKING AND SERVED WITH A GRILLED TOMATO, SAUTEED MUSHROOMS & FAT CHIPS
8 oz fillet £9.50 10oz Ribeye £6.95
Red wine, Diane or Au poivre sauce £1.50
Portion of fat chips £2.00
(All mains served with a pot of fresh vegetables and potatoes of the day)
SUNDAY TO THURSDAY 12-2 6-9
SUNDAY ALL DAY MENU 12-8
1 course £10.95 2 courses £14.50 3 courses £18.50
DESSERTS
EXOTIC FRUIT PAVLOVA
Meringue basket filled with fresh fruits and Chantilly cream
Served with berry coulis
KERELAN RICE PUDDING
Rice pudding slow-baked with cardomun, cinnamon, saffron,
pistashio nuts, roasted almonds, and sultanas served with ice cream
BANOFFEE PIE
Sliced banana and Chantilly cream with toffee sauce in a sweet pastry case topped with vanilla ice cream
HOT APRICOTS
A delicious compote of hot apricots spiked with brandy,
ginger and cinnamon and topped with vanilla ice cream
ORANGE AND LEMON CHEESECAKE
A smooth orange and lemon cheesecake with a crunchy chocolate and honey base
garnished with fresh berries and a tangy lemon curd sauce
Supplement
TRIPLE CHOCOLATE PARFAIT £ 1.95
A light parfait made with milk, white and dark chocolate,
dressed with chocolate sauce and crème anglaise
STICKY TOFFEE PUDDING £ 1.95
A delicious traditional sticky toffee pudding
served hot with a rich toffee sauce and ice cream
STRAWBERRY SABIGNON £ 1.95
Fresh strawberries folded into chantilly cream with a cherry liqueur sabignon
CHEESE & BISCUITS £ 2.50
A selection of fresh market cheeses served with celery,
grapes and a selection of biscuits
(SERVED WITH A GLASS OF PORT £5.50)
ASIETTE OF DESSERT £ 2.95
A selection of desserts in one serving:
Mini exotic fruit in a brandy snap basket with chantilly cream
Triple Chocolate Parfait with choclate sauce
Warm Sticky Toffee Pudding with toffee sauce
COFFEE/TEA AND HOME MADE PETIT FOURS £ 3.00
