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A La Carte Menu -Summer 2008
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To Start
A bowl of chefs home made soup £5.50
Thin slices of best smoked Scottish salmon served with baby caperberries and chopped white onion £8
Prawns and crayfish tails on a bed of shredded lettuce topped with Marie Rose sauce £6.50
Nicoise salad-seared fresh tuna, cooked medium rare and served with green beans, local tomatoes, capers, anchovies, olives and a free range organic egg. Finished with a light olive oil dressing £6.50
Red Mullet fillets deep-fried in a light Tempura batter and served on a bed of thinly sliced fennel and chopped sundried tomatoes flavoured with olives, garlic and lime juice £7
Grilled sardines with a lemon and black cracked pepper butter £6
Crayfish mousse served with a cucumber and dill salad and hot
toast £6.50
Tiger prawns sautéed with garlic, roasted red peppers and smoked paprika, served hot with a light tomato sauce £7.50
Goats Cheese Terrine with hazelnuts and pesto, served with a beetroot salad and hot toast £6.50
Chicken liver pate, flavoured with garlic, herbs, brandy and port, served with hot toast and an onion confit £6.50
Sesame Chicken - strips of chicken marinated with wholegrain mustard, honey and sesame oil, served on a bed of dressed leaves with toasted sesame seeds £6.50
Cous Cous salad with roasted peppers, aubergine, courgettes and chickpeas with Feta cheese and a light garlic dressing £6.00
Melon with pink grapefruit and passion fruit £5.50
Main courses
Whole Sea Bass with a citrus and flat leaf parsley butter £17
Lemon sole fillets filled with a mushroom duxelle and coated with a light tarragon sauce £17
Sea bream fillets with a Moroccan style dressing of sherry, saffron, raisins and pine nuts £17
Salmon fillet with Crab Thermidor topping (Crab, cheese, mustard, brandy and cream) £17
Chicken breast filled with goats cheese and basil, wrapped in Parma ham and served on a bed of red pepper and tomato Provencal £16
Guinea fowl stuffed with chicken liver pate and coated with a Madeira sauce £16
Pork Fillet with an apple and sage stuffing, served on a bed of buttered cabbage with a cider sauce £16
Prime Fillet steak with a pepper crust, coated with a creamy whisky
sauce £19
Prime fillet steak grilled and served with mushroom and tomato £18
Local Rump steak grilled and served with mushroom and tomato £18
Rack of lamb, with a Rosemary and Dijon mustard crust, cooked pink £17
Gressingham duck breast, coated with a chilli, garlic, honey and soy sauce glaze and cooked pink £17
All main courses are normally served with mixed roasted vegetables.
Please let us know if you would prefer plain steamed vegetables or salad
Desserts £5.00
Cheese and biscuits £6.50
A cafetiere of coffee served with double cream and mints £6
(Please note that the minimum main course charge is £15.50)
Service charges are not added to your bill, gratuities are at your discretion.
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Party Menu
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Suitable for larger groups who need to order in advance
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Chefs Home Made Soup of the Day
Grilled Sardines with a Lemon and Cracked Black Pepper Butter
Nicoise Salad with Seared Fresh Tuna cooked medium rare and served with Green Beans, Local Tomatoes, Capers, Anchovies, Olives and free range egg. Drizzled with a light Olive Oil dressing
Strips of Chicken marinated with Wholegrain Mustard, Honey and Sesame Oil, served warm coated with sesame seeds on a bed of mixed leaves
Cous Cous salad with Roasted Red Peppers, Aubergines, Courgettes, Chickpeas and crumbled Feta Cheese with a light garlic dressing
Melon with pink grapefruit and passion fruit syrup
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“Catch of the Day”
Slow cooked lamb shank cooked in “Old Speckled Hen”
with field mushrooms and baby onions
Moroccan Spiced Beef, chunks of beef slowly casserole with tomatoes, apricots, mint, cumin, ginger and garlic and
served with a minted yoghurt topping
Chicken Breast stuffed with Goats Cheese and Basil, wrapped in Parma Ham and served on a bed of Red Pepper and Tomato Provencal
Pork Fillet with an Apple and Sage Stuffing, served on a bed of
Buttered Cabbage with a Cider Sauce
Todays vegetarian Risotto
Vegetarian Puff Pastry Parcel – fillings vary
All main courses are normally served with mixed roasted vegetables.
Please let us know if you would prefer plain steamed vegetables or salad
Desserts or cheese and biscuits
Coffee with Mints
£25
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Vegetarian Menu - Summer 2008
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Baby spring rolls with a chilli dip
Deep fried goats cheese with a cranberry dip
Cous cous salad with roasted red peppers, aubergines, courgettes, chickpeas and crumbled Feta cheese, finished with a light garlic dressing
Goats cheese terrine with hazelnuts and pesto, served with hot toast
Melon and pink grapefruit with Passion fruit
Main courses
Mozzarella and avocado filo pastry tart with basil, garlic and
cherry tomatoes
“Chicken style” quorn pieces cooked with peppers, courgette, onion white wine and garlic in a rich tomato sauce, flavoured with tarragon
Split Jalapeno peppers filled with cream cheese and deep fried
Roasted red peppers filled with goats cheese, garlic and cherry tomatoes, flavoured with thyme
Sweet pepper and chilli tart tatin (with puff pastry)
Nut cutlets with a spicy chilli dip
Todays’ risotto
Vegetarian puff pastry parcel - filling vary
All main courses are normally served with mixed roasted vegetables.
Please let us know if you would prefer plain steamed vegetables or salad
(Minimum main course charge £15.50)
Desserts or cheese and biscuits
Coffee with mints
£25.00
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