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Carte & Menus
Lunch Menu
Tuesday - Saturday only All menus subject to change
Starters
Antipasti
Heritage tomatoes, avocado & marinated artichokes (v)
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Chicken Liver Pate
With fruity chutney & warm toast
Pan-Fried Mushrooms (vg)
Cooked in a red pepper, chilli & coriander salsa
Grilled Sardine Fillets
With a lime, sweet chilli & lemongrass dressing
Fresh Cornish Mussels
Steamed with white wine, garlic, parsley, shallots & a touch of cream
Albondigas
Pork & beef meatballs cooked in a rich Mediterranean herb sauce
Marinated Melon & Mozzarella Balls (v)
Main Course
Hake Goujons in Tempura Batter
With an ailoli dip
Tagliatelle (v)
With a homemade basil pesto & goats cheese
Grilled Fillets of Sea Bream
Served with a dill, lemon & caper butter
Pan-Fried Pork Fillet Medallions
Served in a sweet sherry sauce with sweet peppers & fresh herbs
Vegetarian Paella (vg)
Saffron rice with mushrooms, onions, peppers, tomatoes, halloumi and avocado
Piri-Piri Chicken Breast
served with a fresh avocado salad
Roast Rump of Lamb
Served with a mint & redcurrant sauce
Prime Sirloin Steak
Topped with a Café de Paris butter
All dishes are served with Sauté and Dauphinoise potatoes and a selection of fresh vegetables.
Set Evening Menu
Tuesday - Saturday only All menus subject to change
2 Courses
3 Courses
Starters
Chicken Liver Pate
Served with a fruit chutney & warm toast
Pan-Fried Mushrooms (vg)
In a red pepper, chilli & coriander salsa
Salmon Gravadlax & Avovado
With a dill, honey & mustard dressing
Marinated Melon & Mozzarella Balls (v)
Grilled Sardine Fillets
With a lime, sweet chilli & lemongrass dressing
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Main Course
Prime Sirloin Steak
Topped with a Café de Paris butter
Piri-Piri Chicken Breast
Served with a fresh avocado salad
Grilled Fillets of Sea Bream
Served with a dill, lemon & caper butter
Pan-Fried Medallions of Pork Tenderloin
Served in a sweet sherry sauce with onions, sweet peppers & fresh herbs
Tagliatelle (v)
With a homemade basil pesto & goats cheese
Hake Goujons in Tempura Batter
Served with an aioli dip
Vegetarian Paella (v)
Saffron rice with onions, peppers, mushrooms, tomatoes, halloumi and fresh avocado
All served with fresh vegetables, Dauphinoise & Sauté Potatoes
A La Carte Starters
Crispy Fried Calamari
Served with an aioli dip
Breaded Goats Cheese Wedges (v)
Fried in panko breadcrumbs & served with a fruity chutney
Fresh Cornish Mussels
Steamed with white wine, cream, shallots, garlic, lemon & parsley
Albondigas
Traditional Spanish meatballs served in a rich Mediterranean herb sauce
Antipasti (v)
Heritage tomatoes, avocado & marinated artichokes
Large Prawn Tails
Topped with a Piri-Piri dressing
A La Carte Main Course
Chateaubriand (for 2 or 3 people)
Whole roasted prime fillet steak (20oz) Served with a Madeira wine sauce
Roasted Rump of Lamb
Served with a mint & redcurrant sauce
Fillets of Sea Bream with Mussels & Large Prawns
served in a lemon, garlic & parsley butter
Prime Fillet Steak
Served in a cream, brandy & peppercorn sauce
Fresh Seasonal Vegetables or a Mixed Salad are served with Dauphinoise & Saut Potatoes
A Selection of Home made desserts
A Selection of Cheeses & Biscuits
Strips of Chicken Breast
Served in a white wine, cream, mushroom and tarragon sauce
Desserts
SAMPLE ONLY
White Chocolate & Lemon Torte
Salted Caramel Cheesecake
Chocolate Brownies (vg)
Served with blackcurrant sorbet
Strawberry & Orange Vacherin
Home made orange ice-cream with layers of strawberry compote & crushed meringue
Classic Creme Brule
Vanilla & egg custard with a caramelised sugar topping
Ice-creams & Sorbets
Selection of English & Continental Cheeses
1.50 extra
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
Goujons of Hake in Tempura Batter
Served with tartare sauce
Roast Rump of Lamb
With a mint & redcurrant sauce
Slow Cooked Belly of Pork
With crackling, apple sauce & gravy
Fillets of Sea Bass
With a dill & caper butter
Strips of Chicken Breast
In a white wine, cream & tarragon sauce