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Carte & Menus
Set Lunch Menu
Tuesday - Saturday only
3 Courses
2 Courses
Starters
Chicken Liver Pate
With red onion marmalade & warm toast
Pan-Fried Mushrooms (vg)
With olive oil, garlic & fresh basil
Salmon Gravadlax & Avocado
With a dill, honey & mustard dressing
Pea & Feta Croquettes (v)
Served with a fresh mint mayonnaise dip
Hard Boiled Eggs & Prawns
Served with a Marie Rose sauce
Cauliflower in Crispy Tempura Batter (vg)
With a spiced mango chutney
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Chicken Indienne
Lightly curried chicken with toasted almonds & sultanas
Main Course
Mushroom Pasta (v)
Fresh egg pasta with mixed mushrooms, garlic, shallots, Marsala wine & cream
Grilled Fillets of Sea Bream
Served with a white wine, tomato & Provencal herb sauce
Pan-Fried Pork Fillet Medallions
Served in a cream, cider & wholegrain mustard sauce
Red Pepper, Dill & Tofu En Croute (vg)
Served with a salsa verdé
Chicken Picatta
Breast of chicken with garlic, lemon & capers
Albondigas
Pork & Beef meatballs in a rich tomato, garlic, onion, red pepper & Mediterranean herb sauce
Prime Sirloin Steak (£7 extra)
Served with a classic peppercorn sauce
All dishes are served with Sauté and Dauphinoise potatoes and a selection of fresh vegetables.
Set Evening Menu
Tuesday - Saturday only
2 Courses
3 Courses
Starters
Chicken Liver Pate
Served with red onion marmalde & warm toast
Pan-Fried Mushrooms (vg)
With olive oil, garlic & fresh basil
Salmon Gravadlax & Avovado
With a dill, honey & mustard dressing
Chicken Indienne
Lightly curried chicken with toasted almonds & sultanas
Pea & Feta Croquettes (v)
With a fresh mint mayonnaise dip
Cauliflower in crispy Tempura Batter (vg)
With a spiced Mango chutney
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Main Course
Prime Sirloin Steak
Served with a French mustard, mushroom, Worcester & Brandy sauce
Chicken Picatta
Breast of chicken with garlic, lemon & capers
Grilled Fillets of Sea Bream
Served with a white wine, tomato & Provencal herb sauce
Pan-Fried Medallions of Pork Tenderloin
Served in a cream, cider & wholegrain mustard sauce
Mushroom Pasta (v)
Fresh egg pasta with mixed mushrooms, garlic, shallots, Marsala wine & cream
Roast Rump of Lamb
Served with a red wine, garlic & rosemary sauce
Red Pepper, Dill & Tofu En Croute (vg)
Served with a salsa verdé
All served with fresh vegetables, Dauphinoise & Sauté Potatoes
A La Carte Starters
Crispy Fried Calamari
Served with a sweet chilli sauce
Salmon Gravadlax Parcels
Filled with prawns & a Marie Rose sauce
Large Prawn Tails
Cooked in a lemon, chilli, parsley & garlic butter
Grilled Goats Cheese (v)
Served with bettroot & toasted walnuts with a honey & thyme dressing
Fresh Cornish Mussels
Steamed with white wine, cream, shallots, garlic, lemon & parsley
Avocado, Mozzarella & Sun-Dried Tomatoes (v)
With a basil dressing
Albondigas
Traditional Spanish meatballs served in a rich Mediterranean herb sauce
A La Carte Main Course
Chateaubriand (for 2 or 3 people)
Whole roasted prime fillet steak (20oz) Served with a Madeira wine sauce
Roasted Rack of Lamb
Served with a red wine, garlic & rosemary sauce
Fillet of Hake with Mussels & Large Prawns
served in a lemon, garlic & parsley butter
Fillet Steak Medallions
Topped with a Chimichurri salsa
Fillet Steak
Prime Fillet Steak served with a French mustard, mushroom, Worcester & Brandy sauce
Vegetarian Paella (v)
Saffron rice with mushrooms, onions, peppers, tomatoes, halloumi cheese and avocado
Fresh Seasonal Vegetables or a Mixed Salad are served with Dauphinoise & Saut Potatoes
A Selection of Home made desserts
A Selection of Cheeses & Biscuits
SAMPLE SUNDAY LUNCH MENU
STARTERS
Goats Cheese Salad (v)
With a honey vinaigrette
Chicken Liver Pate
With red onion marmalade & toast
Grilled Sardine Fillets
With olive oil, garlic & thyme
Pan Fried Spicy Mushrooms (v)
Avocado & Salmon Gravadlax
With a dill & mustard mayonaise
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
mains
Fillet of Hake
Served with a cream, white wine & dill sauce
Roast Rump of Lamb
With a mint & redcurrant sauce
Roast Sirloin of Beef
With Yorkshire pudding, horseradish & gravy
Slow Cooked Belly of Pork
With crackling, apple sauce & gravy
Fillets of Sea Bass
With a dill & caper butter
Vegetarian Paella (v)
Saffron rice with mushrooms, peppers, onions, halloumi cheese and avocado
Strips of Chicken Breast
In a white wine, cream & tarragon sauce