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

Rabbit & caramelised apple terrine, brioche and onion & apple chutney.
Black pudding, orange and cured ham salad on mixed leaves with raspberry dressing.
Honey roasted goat’s cheese salad with raspberry and balsamic dressing.
Smoked and marinaded seafood salad with rice wine vinegar, dill & honey dressing.
Marlborough mushrooms & herb butter fried brioche.
Feta,  pepper, mozzarella , olives, cucumber, tomato on baby leaves with balsamic dressing.
Crispy veal sweet breads, beetroot & honey mayonnaise, microleaves.

In between
A selection of sorbets or fragrant vegetable bouillon.

Main Course

Rib eye of beef with red wine jus.
Veal rump, mushroom & tarragon cream sauce.
Venison fillet, Marlborough mushrooms and sherry jus. ( +£ 6.00)
Rabbit cacciatore with tomato, pancetta, olives & vegetables.
Lamb fillet, red currant, orange & port jus.
Honey roasted pork tenderloin tournedos, apple and cider jus.
Cod & smoked oyster vol au vent, spinach and gruyere sauce.
Roasted sea bass, salmon & cod on samphire with hollandaise sauce.
Vegetarian feast;
Dolmades, lentil stuffed courgette, stuffed cabbage leaves, truffled artichoke, plaki,
mushroom duxelle stuffed chicory, tomato & basil sauce and pilaf rice.

Dessert
Fruits of the forest cheese cake, summer fruit & brandy cream.
Chocolate dessert of bavaroise, amaretto mousse and frozen chocolate parfait.
Brioche & butter pudding studded with fruits & nuts & crème anglaise.
Selection of cheeses with biscuits.
Lemon posset, citrus fruit and Grand Marnier compote.
Pear, pistachio & gorgonzola tart, mulled wine syrup.