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EARLY BIRD
March 2009
Menu Starts Monday 2nd March
2 Courses 13.95
3 Courses 15.95
CLICK HERE
FOR THE MARCH PRE ORDER FORM
Starters
Soup (v)
Cream of Curried Parsnip Soup
Fishcakes
Salmon & Dill Fishcakes, Lemon Hollandaise
(1.50 Supplement for this Dish)
Terrine
Confit Lamb & Mint Terrine, Celeriac Remoulade
Goats Cheese (v)
Glazed Goats Cheese, Sweet Corn Blini, Endive & Chard Salad,
Toasted Pine Nuts & Beetroot Dressing.
Stilton (v)
Cropwell Bishop Stilton Parfait with Apple Jelly, Candied Walnuts
& Celery Salad
Main Courses
Chicken
Roast Chicken Breast, Sweet and Sour Sauce, Bok Choi, Purple Broccoli, Fragrant Rice
Salmon
Salmon Fillet, Tapenade Crust, Tomato Fondue, Spinach, Sauted Potatoes
Duck
Braised Duck Leg, Ratatouille, Confit Potato, Juniper & Red Wine Jus
Bream
Pan Seared Gilthead Bream Fillet, Pancetta, Mushroom & Sage Risotto.
(2 Supplement for this Dish)
Pasta (V)
Tagliatelle with Roasted Butternut Squash, Spinach and Flat Cap Mushrooms,
Finished with Truffle Oil and Parmesan Shavings
Side Orders; Home Made Chunky Chips, Vegetables of The Day, Garlic Bread, Herb Buttered New Potatoes. 2.50 Each
TRADITIONAL ROAST BEEF & PORK ARE AVAILABLE SUNDAY LUNCHTIMES
Sweets
Warm Apple & Rhubarb Tart, Crumble Top, Cinnamon Ice Cream
Passion Fruit Panna Cotta, Pineapple Salsa
Belgian Chocolate Mousse, Praline Top, Tuile Biscuit
January, February & March TIMES EXTENDED!
LUNCHTIMES: Mon Sun: 12pm till 2.30pm (3pm Sundays)
EVENINGS: Sun Thurs 6:00pm 9.45pm Fri & Sat: 6:00pm 6:45pm Last Orders Before 7pm
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