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SAMPLE DINNER MENU
Served Monday to Friday Evening, also
Saturday 7.00pm to 7.30pm
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STARTERS
Homemade Soup
chefs’ homemade soup of the day with toasted garlic croutons
Roast Chicken, Duck Liver and Spring Vegetable Terrine
with a golden raisin puree and country bread
Chilled Salad of Local Asparagus
with duck eggs, garlic flutes and pea shoots
Homemade Fishcakes
breaded and fried with fresh tartar sauce and dressed leaves
Deep Fried Goats Cheese
with a sweet chilli and tomato chutney
Smoked Scottish Salmon
with red onion, capers and lemon cream
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MAINS
Braised Blade of English Beef and Spitfire Ale Pie
with buttered parsley potatoes
Local Pork Sausages
with onion gravy and creamed potatoes
Beer Battered Fresh Cod Fillet
hand cut chips, lemon and home made tartar sauce
Poached Fillet of Salmon
with creamed potato and a light parsley sauce
Garden Pea Risotto
with grilled field mushrooms and garlic butter
Asparagus, Montgomery Cheddar and Cherry Tomato Tart
hand cut chips and a spring salad
Roast Breast of Chicken
with a fondant potato and a light button mushroom,grain mustard and brandy sauce
Shoulder of New Season Lamb
braised with honey, rosemary and pearl barley on creamed potato
Poached Fillet of Halibut
in a white wine and Avruga caviar sauce with buttered new potatoes
Crisp Roast Half Duck
with a fondant potato and a port and redcurrant sauce
Pan Fried Monkfish Tail
with creamed potato, smoked bacon and tomato sauce laced with basil oil
Char Grilled Sirloin of English Beef
with garlic roast field mushroom, slow cooked tomatoes and hand cut chips
All mains are served with fresh vegetables
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PUDDINGS
Warm Bread and Butter Pudding
served with custard
Raspberry Cheesecake
with raspberry sauce
Warm Chocolate Brownie
and vanilla bean ice cream
Hazelnut Panacotta
apple puree and vanilla biscuit
Selection of Luxury Ice Creams
toffee sauce, marshmallows and biscotti
Selection of Farmhouse Cheeses
with celery, grapes and biscuits
Thank
you for not smoking in the Restaurant
and for switching off your mobile phone
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