Summer 2013

A La Carte
Appetiser
Marinated Olives with Aioli 3.50

Starters
Ceviche of salmon & red mullet 5.95
Fennel, samphire citrus salad, mustard vinaigrette

Chicken liver parfait 5.95

Served with toasted solders & 44s apricot chutney

Poached pear, walnut & roquefort salad 5.95 Beetroot tarte tatin (v) 5.95
Goats cheese and rocket, PX balsamic drizzle

Parma ham & melon,6.95

Finished with feta, local fresh mint & PX balsamic drizzle

Seared Scallops boudinoir 9.95

Cauliflower puree, black pudding, pancetta

Asparagus (v) 5.95

Soft poached hens egg, hollandaise sauce

Garlic mushrooms encroute (v) 5.50

Saute button mushrooms, garlic, cream & tarragon on a toasted croute

Sardines brochetta 5.50

Fresh sardines, tomato and pesto sauce on toasted brochetta

Please inform staff if you suffer from a food allergy V = Suitable for vegetarians Our dishes may contain nuts. Please ensure you contact us prior to booking to discuss any dietary requirements you have. We are more than happy to tailor make dishes for you, if we know in advance. All our dishes are freshly prepared from scratch, no packets or mixes and cooked to order by our experienced Chef. We are not a fast food restaurant, so sit back, relax and enjoy your evening.

Summer 2013

A La Carte

Mains
Beef Bourginon 12.50
Slow braised beef in burgundy wine, baby onions, bacon and mushrooms. Served with leek and spring onion mash

Spinach layered nut loaf (v) 12.50

Dressed with Sun dried tomato and summer roasted vegetable sauce. Served with baby fondant potatoes

Smoked haddock Florentine 12.50

Spinach, soft poached hens egg, cheddar & brie sauce, baby fondant potatoes

Lamb rump 14.95

Local Lamb served with a bean cassulet and pea puree. Herb and Dijon sauce

Seared escalopes of semi cured blackberry salmon 13.50

Blackberry marinated salmon, crushed new potatoes, cucumber & caviar veloute

Stuffed poached Tarragon chicken breast 13.50

Chicken breast, stuffed with lemon and tarragon mousse, Veronique sauce, Boulanger potato

Pork loin Normandy 13.50

Old spot pork medallions, black pudding, apple fritters, mustard & calvados sauce, Boulanger potato

Broccoli & vegetarian blue cheese twice baked souffl (v) 12.95
Roasted red pepper sauce and polenta chips

Steaks
8 oz local sirloin
Served with proper chips, crispy onions, saut mushrooms, roasted tomato and herb butter 16.50

6 oz local fillet steak

Served with proper chips, crispy onions, saut mushrooms, roasted tomato and herb butter 21.50

Chef's steak sauce jug

Choose from, Black pepper, Diane, or Port with stilton. 2.95

Summer 2013

Dessert Menu

Desserts priced at 5.50 Chocolate fondant

Served with Baileys ice cream

Lemon assiette
A trio of lemon posset, lemon Brule, lemoncello mousse

Fresh Strawberry cream mousse

Crme caramel
Served with coffee anglais sauce

Raspberry and local rhubarb crumble

Served with cardoman custard

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Selection of English and continental cheeses with Artisan crackers, frosted grapes, celery 6.95
Chaumes semi soft, orange rind cheese with a slightly nutty taste Morbier semi soft cheese layered with edible charcoal Vignotte A Triple cream white cows milk cheese Fowlers traditional Sage Derby made from 100 year old recipe Traditional mature cheddar and blue stilton (Cheese selection subject to availability) Not available on the fixed price menu Tuesday to Thursday

Summer 2013

Fixed priced menu Tuesday to Thursday only

Appetiser
Marinated Olives with Aioli 3.50 extra

Fixed price menu 18.00 per head

Starters
Chicken liver parfait
Served with toasted soldiers & 44s apricot chutney

Beetroot tarte tar tin (v)

Goats cheese and rocket, PX balsamic drizzle

Sardines brochetta
Fresh sardines, tomato and pesto sauce on toasted brochetta

Garlic mushrooms encroute (v)

Saut button mushrooms, garlic, cream & tarragon on a toasted croute

Mains
Stuffed poached Tarragon chicken breast
Chicken breast, stuffed with lemon and tarragon mousse, Veronique sauce, Boulanger potato

Beef Bourginon
Slow braised beef in burgundy wine, baby onions, bacon and mushrooms. Served with leek & spring onion mash

Spinach layered nut loaf (v)

Sun dried tomato and summer roasted vegetable sauce. Served with baby fondant potatoes

Smoked haddock Florentine

Spinach, soft poached hens egg, cheddar & brie sauce, baby fondant potatoes

See separate dessert menu

Please inform staff if you suffer from a food allergy V = Suitable for vegetarians Our dishes may contain nuts. Please ensure you contact us prior to booking to discuss any dietary requirements you have. We are more than happy to tailor make dishes for you, if we know in advance. All our dishes are freshly prepared from scratch, no packets or mixes and cooked to order by our experienced Chef. We are not a fast food restaurant, so sit back, relax and enjoy your evening.