2019 Valentine's Menu

£ 32.50 for Starter, In between, Main course & Dessert.

We have a four course Valentine's Menu available for dinner Thursday 14, Friday 15 and  Saturday 16 February 2019.
Dinner tables are available at 18.00, 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 may change subject to availability of commodities.

 

Starter

Irish beef & oatmeal black pudding salad with orange, cured ham and raspberry dressing.
Assiette de charcuterie; selection of pate, cold meats and terrine, toasted brioche and Cumberland sauce.
Seafood vol au vent, tarragon cream sauce.
Smoked and marinaded seafood with rice wine vinegar, dill & honey dressing.
Marlborough mushrooms & herb butter fried bread.
Mediterranean salad; Feta cheese, mozzarella cheese, olives, cucumber, tomato with sakura leaves and balsamic dressing.
Vegetable and truffle broth.

In between
A selection of sorbets or fragrant vegetable bouillon to cleanse the palate.

Main Course
Rib eye of beef with red wine jus.
Venison fillet, Marlborough mushrooms and grand verneur sauce.
Lamb rump, red currant, orange & port jus.
Tournedos of cornfed chicken, cured ham wrapped, filled with mushroom duxelle on white wine jus.
Cod & smoked oysters steamed and roasted in pastry with spinach and gruyere sauce.
Roasted fish; catch of the day roasted with herb butter on vegetable julienne, white wine cream sauce.
Vegetarian feast; Dolmades, lentil stuffed courgette, stuffed cabbage leaves, artichoke, plaki, stuffed chicory, tomato & basil sauce and pilaf rice.
Marlborough mushroom risotto with truffle and tarragon, bread and salad.

Dessert
Winter fruit dessert; Apricot bavaroise, brandy preserved summer fruit compote and meringue.
Chocolate dessert of opera gateau, chocolate mousse and dark chocolate ice cream.
Bread & butter pudding & crème anglaise.
Selection of cheeses with oat cakes.
Lemon posset, citrus fruit and Grand Marnier compote.
Tarte tatin & crème anglaise.