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Table D'Hote Menu

THIS IS A SAMPLE MENU AND CHANGES DAILY

Table D'Hote Menu

Chefs roasted red pepper and tomato soup, served with herb croutons

Parma ham and Gnocchi, bound in creamed spinach with a touch
of nutmeg

Pieces of fresh pineapple, pan fried withred chilli, served with
crystallised ginger and creme fraiche

Sauteed breast of pigeon, fanned onto toasted brioche, served with a
spring onion and Sherry sauce

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Shoulder of lamb rubbed with garlic and fresh herbs, carved onto puy
lentils, finished with a rich herb gravy

Medallions of pork tenderloin pan fried with smoked bacon, bound in a
cream of asparagus sauce

Escalope of local venison marinated in Port wine, served onto wild
mushrooms, finished with a juniper infused jus

Poached fillet of sea bass, served onto baby leaf spinach and a cream of
white wine and scallop sauce

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Vegetarian Alternative

Haloumi cheese marinated in lime and coriander, pan fried and served
onto Mediterranean vegetable risotto

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Selection of Homemade Desserts
or
Cheese & Biscuits

Coffee & Mints

Latest news
RECRUITMENT Thu 07/06/2007 We currently have the following positions available Carvery Waiters/Waitresses There are various shifts available Monday...