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Carte & Menus
SET EVENING MENU
2 Courses
3 Courses
STARTERS
Watermelon & Mozzarella (vg)
With a fresh mint & olive oil dressing
Calamari & King Prawn Salad
Marinated in a chilli & lime vinaigrette
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Chicken Liver Paté
With red onion marmalade & melba toast
Pulled Pork Croquettes
Salmon Gravadlax & Avocado
With a dill & mustard mayonnaise
Pan-Fried Mushrooms (vg)
Cooked with olive oil, garlic, sherry & paprika
MAIN COURSE
Prime Sirloin Steak
Served with a Café de Paris butter
Chicken Breast & Avocado Salad
Served with a lemon, garlic, orange & honey dressing & mixed leaves
Grilled Fillet of Cod
Served with sauce vierge (tomato, parsley, basil, lemon, olive oil & capers)
Pork Tenderloin Medallions
Served with a Marsala wine & mushroom sauce
Hake Fritters in a Spiced Batter
Served with a lightly curried mayonnaise
Vegetarian Paella (v)
Saffron rice with mushrooms, onion, peppers, tomatoes, halloumi cheese & fresh avocado
Linguine (vg)
With roasted vegetables, artichokes, basil & toasted pine nuts
All dishes are served with Sauté and Dauphinoise potatoes and a selection of fresh vegetables.
SAMPLE SUNDAY LUNCH MENU
STARTERS
mains
All served with fresh vegetables, roast & dauphinoise potatoes
A La Carte Starters
Large Prawn Tails
Served in a green Thai curry sauce
Grilled Goats Cheese (v)
Served on fresh salad leaves with a citrus & honey dressing
Antipasti (v)
Mozzarella, tomatoes, avocado & marinated artichokes
Gilled Mackerel Fillets
Topped with a tomato, onion & caper salsa
Salmon Gravadlax Parcels
Filled with prawns & a dill, mustard & lemon sauce
Albondigas
Traditional Spanish meatballs served in a rich Mediterranean herb sauce
Fresh Cornish Mussels
Steamed with white wine, cream, shallots, garlic, lemon & parsley
A La Carte Main Course
Fillet Steak
Prime Fillet Steak served with a brandy, peppercorn & cream sauce
Chicken Breast
Served in a tomato, spinach, onion & cream sauce
Pork Tenderloin Escalopes
With a lemon, parmesan & pine nut crust. Served with a saffron alioli dip
Fillet of Hake with Mussels & Large Prawns
served in a lemon, garlic & parsley butter
Roast Rump of Lamb
Served with a port, rosemary & garlic sauce
Chateaubriand (for 2 or 3 people)
Whole roasted prime fillet steak (20oz) Served with a Madeira wine sauce
Fresh Seasonal Vegetables or a Mixed Salad are served with Dauphinoise & Saut Potatoes
SET LUNCH MENU
Tuesday - Saturday only All menus subject to change
Starters
Main Course
Desserts
SAMPLE ONLY