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Carte & Menus
SAMPLE SUNDAY LUNCH MENU
STARTERS
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Breaded Goats Cheese Wedges (v)
With a fruity chutney
Grilled Sardine Fillets
With olive oil, garlic & thyme
Avocado & Salmon Gravadlax
With a dill & mustard mayonaise
Chicken Liver Pate
With red onion marmalade & toast
Pan Fried Spicy Mushrooms (v)
MAINS
Roast Sirloin of Beef
With Yorkshire pudding, horseradish & gravy
Vegetarian Paella (v)
Saffron rice with mushrooms, peppers, onions, halloumi cheese and avocado
Slow Cooked Belly of Pork
With crackling, apple sauce & gravy
Roast Rump of Lamb
With a mint & redcurrant sauce
Fillets of Sea Bass
With a dill & caper butter
Strips of Chicken Breast
In a white wine, cream & tarragon sauce
A La Carte Starters
Large Prawn Tails
Served in a red Thai curry sauce
Grilled Goats Cheese (v)
Served on fresh salad leaves with toasted walnuts & a citrus & honey dressing
Antipasti (v)
Mozzarella, tomatoes, avocado & marinated artichokes
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
Vegetarian Paella (v)
Saffron rice with mushrooms, onions, peppers, tomatoes, halloumi cheese and avocado
Chicken Breast
Served in a white wine, cream, mushroom & tarragon sauce
Prime Fillet Steak Medallions
Served in a sherry sauce with sweet peppers, fine herbs & chilli
Fillet of Salmon 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 people)
Whole roasted prime fillet steak (20oz) Served with a Madeira wine & mushroom sauce
Lunch Menu
2 Courses
3 Courses
STARTERS
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Celeriac Remoulade
Served with slices of Parma Ham
Salmon Gravadlax & Avocado
With a lemon, dill & mustard dip
Pan-Fried Mushrooms (v)
Served in a cream, garlic, tarragon & wholegrain mustard sauce
Albondigas
Pork & Beef Meatballs in a rich Mediterranean herb sauce
Roasted Tomato Soup (vg)
Topped with a basil oil
Grilled Goats Cheese (v)
With walnuts & cranberry dressing
MAIN COURSE
Strips of Chicken Breast
Served in a white wine, cream, mushroom & tarragon sauce
Grilled Fillet of Salmon
With fresh Cornish mussels in a cream, garlic & Pernod sauce
Pan Fried Sirloin Steak (£7 extra)
Topped with a garlic, parsley & brandy butter
Slow Cooked Lamb Pie
In a rich rosemary, garlic & red wine sauce
Pan-Fried Pork Fillet Medallions
With a port, prune & mushroom sauce
Feta, Spinach & Pine Nut Pie (v)
With red peppers & sultanas. served with a tomato & herb sauce
Mixed Nut & Mushroom Roast (vg)
Served with a rich port sauce
Set Evening Menu
2 Courses
3 Courses
STARTERS
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Celeriac Remoulade
Served with slices of Parma Ham
Albondigas
Pork & Beef Meatballs in a rich Mediterranean herb sauce
Pan-Fried Mushrooms (v)
Served in a cream, garlic, tarragon & wholegrain mustard sauce
Salmon Gravadlax & Avocado
With a dill, lemon & mustard dip
Roasted Tomato Soup (vg)
Topped with a basil oil
Grilled Goats Cheese (v)
With walnuts & cranberry dressing
MAIN COURSE
Strips of Chicken Breast
Served in a white wine, cream, mushroom & tarragon sauce
Grilled Fillet of Salmon
With fresh Cornish mussels in a cream, garlic & Pernod sauce
Pan Fried Sirloin Steak (£4 extra)
Topped with a garlic, parsley & brandy butter
Slow Cooked Lamb Pie
In a rich rosemary, garlic & red wine sauce
Pan-Fried Pork Fillet Medallions
With a port, prune & mushroom sauce
Feta, Spinach & Pine Nut Filo Pie (v)
With red peppers & sultanas. Served with a tomato & herb sauce
Mixed Nut & Mushroom Roast (vg)
Served with a rich port sauce