The Main Menu

Starters

 

Salmon & Pastry

Smoked salmon and puff pastry roulades with dill cream sauce.

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Oriental Tuna Quenelles

With sweet chilli sauce, pak choi, and piquant cucumber salad.

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Mediterranean Salad

Marinaded roasted vegetables with feta cheese on salad.

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Artichoke Fond

With goat's cheese (or chestnut), caramelised onion, and tarragon sauce.

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Game Vol Au Vent

Game, bacon and mushrooms in pastry with and a rich port wine jus.

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Duck Liver

Pan fried with bacon and shallot on fried brioche with Madeira jus.

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Main Courses

All main courses are served with seasonal vegetables and potatoes as appropriate.

 

Wild Roe Deer Loin Fillet

With red cabbage, red wine poached pear, and Marsala jus.

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Calves Liver

With peach, onion, ham, and sherry jus.

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Fillet of Beef

With Bordelaise sauce.

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Cornfed Chicken Supreme

With oyster mushrooms and white wine jus.

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Plaice

Simply pan fried with herb butter.

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Monkfish

Baked with tomato, olive, and basil.

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Cod & Salmon

Baked with a tomato & herb crust on a bed of leeks and parsley cream sauce.

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Mushroom Risotto

With fresh herbs, Parmesan, and pesto. (Served with salad & bread.)

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Nasi Rames

Indonesian style banana fritter, steamed bun and aubergine chilli.
(Coconut & turmeric rice, cucumber salad and red onion crackers.)

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Desserts

 

Rhubarb Crumble

With morello cherries, oats crust, and crème fraiche.

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Pan Fried Pineapple

With rum, coconut cream sauce, and lemon sorbet.

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Mulled Wine Poached Pear

With mulled wine syrup and crème fraiche.

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Bread & Butter Pudding

Studded with dried fruits and served with custard.

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Chocolate, Orange & Vanilla Panna Cotta

With raspberries and biscotti.

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Lemon Sponge Pudding

With lemon curd, sorbet, and summer fruit compote.

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Frequently Asked Questions