A selection of other menu ideas.................


Quenelles of Chicken Liver & Thyme Pate with Apricot Chutney

Scottish Smoked Salmon Plate with Cracked Black Pepper & Lemon

Creamed Smoked Haddock Pot with Mature West Country Cheddar

Baby English Asparagus Tips with Chive Butter (V)

Chefs' Soup (V)

'Maryland' Style Crayfish Cakes with Spring Onion Sour Cream

Toasted Goats Cheese & Pickled Beetroot Salad with Rocket & Chive Oil (V)

Warmed Salad of Shredded Duck & Serrano Ham with Hoi Sin Sauce

Charcuterie Plate of Paprika Salami, Prosciutto Crudo, & Smoked Goose
with English Onion Marmalade, Roquette & Balsamic Vinegar

Fried Fishcakes, Baby Capers & Chives with Lime Crème Fraîche

Seasonal Leaf Salad of Quails Eggs, Pickled Samphire & Asparagus Tips (V)


Main Courses

Pan Fried Fillet Medallions with Shallots & Wild Mushrooms
Cooked in a Creamed Tarragon Butter Finished with Cognac

Seared Salmon Steak Studded with Cracked Black Peppercorns
On a Salad of Atlantic Prawns & Sauté Potatoes

Seared Swordfish Loin Topped with Fresh Lemon & Tomato Salsa
On a Dressed Endive Bed

Pan Fried Pork Fillet with Smoked Bacon & Cider Apple Jus
Served on a Wholegrain Mustard Mash

Confit of Gressingham Duck Leg with Red Wine Jus
With a Five Bean & Tomato Cassoulet

North East Atlantic Halibut Supreme Pan Fried with Crayfish Tails
Served with a Warmed Butter Sauce with Scallions & Peas

Pork Loin Steak Marinated with Teriyaki & Sweet Chilli
On a Bed of Roast Vegetables

Pan Fried Maize Fed Chicken Breast with Prosciutto Ham & Brie
Over a Bed of Tomato & Basil Tossed Tagliatelle

Plain 'n' Simple Rib Eye Steak
with Sauté Potatoes, Vine Tomatoes, Mushrooms and Beurre Maitre D'hotel
or Topped with Pan Fried Foie Gras & Red Wine Reductio

Roasted Chump of Lamb with Rosemary & Olive Oil Sauce
On a Crushed Mustard Potato Cake

Monkfish Medallions Thermidor, Creamed Mash
Classic Light Mustard Cream Sauce Finished with Cheese

Slow Roast Old Spot Pork Belly, Braised Cabbage & Bacon
Glazed with Pan Juices & Soy

Braised Corn Fed Chicken Supreme, Madagascan Peppercorn Cream
Presented with Thyme Roasted Baby Potatoes

Asparagus & Pecorino Ravioli with Asparagus Tip Garnish (V)
Tossed in a Light White Wine & Pesto Cream

Roasted Chump of Lamb with Spinach & Chick Pea Cassolet
Drizzled with Redcurrant Jus

Cod Fillet with Sweet Pepper & Crayfish Tail Garnish
Served with Grain Mustard Cream

White Onion Risotto of Leek & Wild Mushroom with Parmesan Glaze (V)

Roast Duck Breast with Port & Wild Mushroom Jus
Served with a Dauphinoise Potato Stack

All Prices Are Approximate & Subject to VAT -- For further information please contact us on -- 07788 920 473 or 01666 860 155