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Carte & Menus
December Lunch Menu
Tuesday - Saturday only All menus subject to change
2 Courses
3 Courses
Starters
Potted Baked Camembert (v)
With a spiced apple chutney
Figs wrapped in Parma Ham
With Stilton & Honey
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Chicken Liver, Brandy & Smoked Bacon Paté
With cranberry & orange chutney & warm toast
Salmon & Spring Onion Croquettes
Served with a lemon & chive sour cream
Celeriac & Leek Soup (vg)
With a Harissa oil drizzle
Pan-Fried Mushrooms (vg)
With a red Thai curry sauce
Main Course
All dishes are served with Sauté and Dauphinoise potatoes and a selection of fresh vegetables.
Prime Sirloin Steak
Topped with a Brandy, peppercorn & herb butter
Vegetarian Paella (v)
Saffron rice with mushrooms, onions, peppers, tomatoes, halloumi & avocado
Traditional Roast Breast of Turkey
Served with sage stuffing, chipolata wrapped in bacon, cranberry sauce & turkey gravy
Pan-Fried Pork Fillet Medallions
Served in a mushroom & calvados sauce
Roast Rump of Lamb
Served with a redcurrant & port sauce
Nut Roast (v)
Made with chestnuts, butternut squash, apricots & fresh herbs
Grilled Fillet of Hake
With a parmesan crust, served with a white wine & cream velouté
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
Goujons of Hake in Tempura Batter
Served with tartare sauce
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
All served with fresh vegetables, roast & dauphinoise potatoes
A La Carte Starters
Large Prawn Tails
Served in a red Thai curry sauce
Antipasti (v)
Sun-dried tomatoes, roasted peppers, avocado & marinated artichokes
Smoked Salmon 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
Grilled Goats Cheese (v)
With dried figs & balsamic glaze
A La Carte Main Course
Fillet Steak
Prime Fillet Steak served with a brandy, peppercorn & herb butter
Venison Fillet
Pan fried medallions in a cranberry, orange zest & port sauce
Fillet of Hake with Mussels & Large Prawns
served in a lemon, garlic & parsley butter
Chateaubriand (for 2 or 3 people)
Whole roasted prime fillet steak (20oz) Served with a Madeira wine sauce
Chicken Breast Escalope
Served with a cream, white wine & Dijon mustard sauce
Fresh Seasonal Vegetables or a Mixed Salad are served with Dauphinoise & Saut Potatoes
December Evening Menu
Tuesday - Saturday only All menus subject to change
2 Courses
3 Courses
Starters
Potted Baked Camembert (v)
With a spiced apple chutney
Salmon & Spring Onion Croquettes
Served with a lemon & chive sour cream
Celeriac & Leek Soup (vg)
With a Harissa oil drizzle
Pan-Fried Mushrooms (vg)
With a red Thai curry sauce
Chicken Liver, Brandy & Smoked Bacon Paté
With cranberry & orange chutney & warm toast
Figs wrapped in Parma Ham
With Stilton & Honey
Classic French Onion Soup
Served with garlic croutons & Emmenthal cheese
Main Course
Pan-Fried Pork Fillet Medallions
Served in a mushroom & calvados sauce
Vegetarian Paella (v)
Saffron rice with mushrooms, onions, peppers, tomatoes, halloumi & avocado
Grilled Fillet of Hake
With a parmesan crust, served with a white wine & cream velouté
Traditional Roast Breast of Turkey
Served with sage stuffing, chipolata wrapped in bacon, cranberry sauce & turkey gravy
Prime Sirloin Steak
Topped with a Brandy, peppercorn & herb butter
Nut Roast (v)
Made with chestnuts, butternut squash, apricots & fresh herbs
Roast Rump of Lamb
Served with a redcurrant & port sauce
All served with fresh vegetables, Dauphinoise & Sauté Potatoes
Desserts
SAMPLE ONLY
Christmas Pudding
Served with custard
Triple Chocolate Trifle
Chocolate Brownies (vg)
Served with ice-cream
Lime & Ginger Cheesecake
Figs in Marsala Wine
With honey & cinnamon served with Marshfield Farm clotted cream ice-cream
Ice-creams & Sorbets
Classic Creme Brule
Vanilla & egg custard with a caramelised sugar topping
Selection of English & Continental Cheeses
1.50 extra