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Sample Evening Menu
Starters
| Homemade Soup of the Day (v) |
£4.25 |
| on wilted spinach with roasted vine tomatoes and chive balsamic dressing |
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| Pan Fried Polenta Cake (v) |
£ 4.50 |
on wilted spinach with roasted vine tomatoes and chive balsamic dressing |
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| Pressed Duck Leg Confit Terrine |
£5.75 |
| with an orange and thyme dressing and crisp leaf salad |
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| Home Smoked Chicken and Chorizo Salad |
£5.75 |
| with a sauce vierge |
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| Soft Shell Crab |
£6.25 |
| in a lightly spiced breadcrumb on a bed of sautéed vegetables and chilli relish |
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| Home Cured Salmon Gravadlax |
£6.00 |
with crayfish tails and honey and wholegrain dressing |
Mains
All main courses are served with market fresh vegetables and potatoes
| Roast Rump of Lamb |
£12.50 |
on a bed of crushed rosemary potatoes with a red wine reduction |
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| Baked Goat’s Cheese Vol au Vent (v) |
£9.50 |
| with a confit of onion, butternut squash, leek and goat’s cheeseon a pinenut salad |
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| Pork Tenderloin |
£10.50 |
on a bed of charred Mediterranean vegetables with a garlic and sage butter sauce |
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| Pan Fried Chicken Supreme |
£10.50 |
with savoury couscous, crisp pancetta and wild mushroom sauce |
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| Pan Fried Fillet of Salmon |
£10.50 |
| served on an Atlantic prawn and pea risotto with a tomato butter sauce |
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| Glazed Breast of Duck |
£12.50 |
on potato rosti with carmelised plums and port wine syrup |
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Steaks
| 8oz Sirloin Steak |
£18.00 |
Both chargrilled to your liking and served with hand cut chips, mushrooms and roast tomato. |
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| Extra sauces below are available for a £1.50 supplement |
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| Blue Cheese, Green Peppercorn, Mushroom, Diane, Rossini |
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| Steak Haché |
£10.50 |
Pan roasted and stuffed with smoked applewood served
with hand cut chips, mushrooms and roast tomato. |
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