|
|
A La Carte Menu
A la Carte Starters
Sea Trout
Fillet of Sea trout poached and presented on a nest of smoked bacon and
baby spinach, naped with Tarragon butter sauce
£7.95
Pigeon Wellington
Wood pigeon breast encased in puff pastry with duxelle of mushroom and
chicken parfait, complimented with redcurrant, Port and Juniper jus
£7.95
Gnocchi Italienne
Potato gnocchi dumplings casseroled with lardons of Parma ham, chorizo and
salami, with white wine, Oregano and tomato
£7.25
Mushroom BasketA Filo Pastry basket filled with flat cap mushrooms smothered in a rich
mushroom & Madeira sauce
£7.45
Lobster & Crab Risotto
Fresh crab and lobster simmered in white wine and fish stock with Arborio rice, finished with shavings
of Parmesan, towered onto dressed wild rocket
£7.95
Poached Egg Royale
Toasted brioche and spears of asparagus topped with a poached egg, naped
with Hollandaise sauce
£6.95
Thai Crab Cakes
Thai crab cakes served onto a nest of mixed salad leaf, topped with soured cream and chive dressing and
drizzled with sweet chilli and lime glaze
£7.95
Gravad lax Salmon
Home cured Gradvalax salmon, complimented with mustard sauce, fresh
lemon and home baked walnut bread
£7.95
Main Course
Escalope of VealTenderised escalope of veal pan-fried with mushrooms and shallots,
finished with a rich cream of Marsala sauce
£17.95
Gressingham Duck Breast
English duck breast pan-fried with thyme, carved onto a classic
orange & Cointreau sauce, complemented with caramelised red onion and
cranberry tartlet
£17.95
Fillet of Chicken
Plump chicken fillet filled with chestnut mushroom risotto, baked with a
cloak of Proscuitto ham, sliced onto a cream of white wine and lemon thyme sauce
£16.95
Lamb Noisettes
Trio of English lamb noisettes wrapped in streaky bacon, baked with
Dijon and herb crust, presented onto a sweet onion sauce with
caramelised shallots
£17.95
Calves Liver
Calves liver pan-fried in butter with smoked bacon, served onto spring
onion champ, surrounded by a rich Dijon mustard sauce
£16.95
Saddle of Rabbit
Saddle of locally sourced rabbit marinated with French mustard and
tarragon, carved onto shallot, bacon and garlic sauce
£16.95
Venison Steak
Prime "Abbotts Bromley" venison steak pan-fried with Juniper berries,
carved onto sweet potato and celeriac mash finished with a port and
redcurrant jus and root vegetable crisps
£17.95
Beef Dishes
Tornedos Rossini
Prime fillet steak cooked to your liking, presented on a pate croute draped with classic
mushroom and Madeira sauce
£17.95
Fillet Mignon
Medallions of Prime British Beef fillet pan-fried and smothered with a rich
green peppercorn sauce
£10.95
Hartington Fillet
8oz fillet steak filled with Stilton cheese, wrapped in streaky bacon, presented
with a rich red wine sauce
£17.95
Steak DianePan-fried fillet steak flamed with shallots, mushrooms and garlic simmered in a creamy
French mustard and brandy sauce
£17.95
Steak Tartare (This is a Raw Meat Dish)
8oz Fillet Steak chopped and seasoned, served with shallots, parsley, capers and egg
£16.95
Steak Au Poivre8oz Fillet Steak pan-fried to your liking with cracked pepper crust finished with classic pepper sauce
£17.95
Plain Steaks
16oz T-bone £18.95
8oz Sirloin Steak £15.95
8oz Fillet Steak £17.95
Fish & Vegetarian Dishes
Grilled Gravad lax Sweet dill cured salmon fillet, seared onto saffron buttered egg noodles,
finished with chive creme faiche
£15.95
Whole Dover Sole
(16-20oz approx.)
Dover sole served on or off the bone, complemented with parsley butter
£24.95
Red Buttered LobsterWhole lobster tossed in a rich red buttered sauce, presented in the shell
with a timbale of steamed rice
£25.95
Sea-trout ParcelFillet of Sea-trout and ripe french brie topped with watercress sauce,
cloaked in puff pastry, accompanied by a caper and shallot salsa
£17.95
Wild Sea-bassFillet of wild Sea-bass grilled with a delicate lime and coriander butter
presented onto a balsamic dressed wild rocket leaf
£17.95
Halibut SupremeSupreme of Halibut baked with spring onion, ginger, soy sauce & sherry,
presented onto spring onion champ
£18.95
VEGETARIAN DISHES TO BE ADVISED
|
|
