Valentines Menu

Starters||Mains|| Desserts||

 

 

Our Valentines Menu will be available on the evenings of

    Tuesday 14th, Friday 17th, and Saturday 18th February

£39.95 per head

 

For something special; stay in one of our Luxurious rooms, £160.00 inclusive of dinner, and a glass of champagne on arrival in our Champagne Lounge followed by English breakfast in our restaurant

 

To Start

Amuse- Bouche of roast butternut squash and cream soup, basil oil and parsnip crisps

Salmon mousse, Caviar on a Potato cake

Parma Ham Risotto Balls with Mozzarella and basil

 

 Followed by First course to choose from….

 

Chicken and wild mushroom soup with gruyere crouton and herb oil

 

Smoked salmon parfait tossed in lime crème fraîche, with salad of apple, cucumber & baby lettuce, dill dressing

 

Wild mushroom and button mushroom in white wine & garlic butter with fresh thyme, on a fried granary bread

 

Mini Fish and chips in beer batter, slightly minted mushy peas and caper and lemon mayonnaise

 

Mull mussels and haddock with bacon, shallots and parsley with dill, honey and mustard sauce

 

Pan seared King scallops and red chillies in basil oil served on a sweet potato cake, calvados & fresh basil sauce

 

  

To clean the palate

Refreshing Sorbet of winterberry & Champagne

  

Main Course to Choose from

 

Chateaubriand for 2

A tender cut of fillet tail cooked to your liking  carved and served for you to share, served with saute mushrooms , grilled tomato, onion rings and fat chips and garnished with truffles salad and both a crushed peppercorn and red wine sauce.

 

Three 2oz beef fillet served with grilled mushroom and tomato dressed salad and hand cut chunky chips

 

Pork fillet and hazelnut mash with glazed apple, & pear cider jus with fresh sage and cream

 

Roast shank of lamb in root vegetables & red wine, coated with herb crust. fresh mint mash and rosemary jus

 

Chicken fillet with wild mushrooms served on a truffles hash brown and bacon and taraggon sauce

 

Seabass, salmon and plaice pan-fried with fennel mash, cream & lemon sauce with dill  

 

Duck breast served on a cushion of red cabbage & orange segments with fondant potato and grand Marnier sauce

 

 Wild Mushrooms and Roast butternut squash Risotto Finished with honey Glazed Cherry Tomato, Shaved Parmesan and truffles own Pesto(v)

 

(Mains served with Vegetables and Roast potatoes)

 

and to indulge , choose desserts from

 

Orange crème brulee with fruit basket and tulie biscuit

 

Sweet Belgian chocolate mousse with amaretto biscuit and fresh berries dipped in Dark Chocolate Ganache

 

Sticky toffee pudding with toffee sauce and vanilla ice cream

 

Warm Buttered plantains and pineapple tossed in Butterscotch Sauce in a brandy Basket and Homemade Toffee Ice Cream

 

Warm Chocolate Fondue to Share

White and Dark Chocolate dipping sauce flavoured with Baileys cream and served with a selection of Apple, pears and Strawberries, Mini Marshmallows and Profiteroles

 

And to finally finish with

Coffee and Truffles Home Made Petit fours

 

PLEASE ASK FOR OUR SELECTION OF VEGETARIAN ALTERNATIVES


 

Starters|| Mains || Desserts||