2020 Valentine's Menu

£ 38.00 for Starter, In between, Main course, Cheese, Dessert and coffee

We have a 5 course Valentine's Menu available for dinner on 14 and 15 February 2020.
Dinner tables are available at 19.00 or 20.00 hrs.
Reservations are required with a £ 15.00 per person deposit.
Most of our dishes can be adapted to allow for coeliac, lactose free and nut free diets provided we are advised at the time of reservation. The menu will change subject to availability of commodities.

 

Starter

Black pudding, orange and cured ham salad on mixed leaves with raspberry dressing.
Lambs liver with pancetta on herb butter fried brioche, quince, shallot and sherry jelly.
Smoked and marinaded seafood salad, dill & honey dressing.
Crisp fried cods roe, herb mayonnaise.
Shitake tempura on vegetable spaghetti, chilli, rock salt, palm sugar and rice vinegar dressing.
Feta, cheese, pepper, mozzarella, olives, cucumber, tomato on salad leaves with balsamic dressing.
Rabbit & olive terrine, toasted brioche and Cumberland sauce.

In between
Oxtail soup or fragrant vegetable bouillon.

Main Course

Rib eye of beef with red wine jus.

Veal strip loin, mushroom & tarragon cream sauce.

Rabbit cacciatore with tomato, pancetta, olives & vegetables.

Rack of lamb, apricot, rosemary and bacon jus.

Honey roasted pork tenderloin tournedos, apple and cider jus.

Roasted sea bass, pepper, feta, olives, capers, tomato & basil sauce.
Prawn, scallop, cod and salmon in puff pastry, spinach and dolcelatte sauce.

Vegetarian feast; Dolmades, lentil stuffed courgette, stuffed cabbage leaves,
roasted artichoke,
mushroom duxelle stuffed chicory, gigantes beans, polenta frittata, tomato & basil sauce.

Marlborough mushroom risotto with fresh herbs, Parmesan, pesto, salad & bread.

Dessert

Fruits of the forest cheesecake, summer fruit and brandy cream.

Chocolate dessert of bavaroise, amaretto mousse and frozen chocolate parfait.

Brioche & butter pudding studded with cranberries & crème anglaise.

Selection of cheeses with biscuits.

Lemon posset, citrus fruit and Grand Marnier compote.

Steamed caramel pudding, caramel cream.
Apple beignets, apricot sauce and cream cheese.

 






 

 

 

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