Please download our latest Bar Menu

pdf/Bar Menu winter 2011-12.pdf

STARTER

Cream of Asparagus Soup

OR

Salmon & Dill Fishcake with Limed Tartar Sauce and Mashie

MAIN

Loin of Pork with Tart Apple & Sage Stuffing with a Reduced Cider Sauce

OR

Chicken Fillet, Poached and Served with Asparagus and Wholegrain Mustard Sauce

*
(Seasonal Vegetables)

DESSERT

Lemon Chiffon Pie

OR

Poached Whole Pear with Fruit Salsa & Raspberry Coulis

STARTER

Watercress Soup with Cream & Chive

OR

Prawn Mango and Spinach Salad

MAIN

Sea Bass Fillet with Spring Onion Salsa and Creamy Mash Potato

OR

Stout Braised Steak with Red Onion & Crouton

*
(Seasonal Vegetables)

DESSERT

Pistachio Crème Brûlée served with Rich Dark Chocolate Ice Cream

OR

Blueberry & Almond Tart with Fresh Cream

STARTER

Hot Smoked Salmon & Watercress Salad with Lemon Crème Fraîche

OR

Buffalo Mozzarella, Vine Tomatoes, Basil & Orange Zest

MAIN

Fillet of Sea Bass with Leek Carbonara

OR

Lamb Rump with Parsnip Mash & Rosemary & Port Jus

*
(Seasonal Vegetables)

DESSERTS

Lemon Posset with Zest

OR

Fizzy Soft Fruit Salad with Sparkling Wine

STARTER

Feta and Watermelon Trio with Crushed Pink Peppercorns & Chilli Oil Dressing

OR

Smoked Salmon with a Mint & Cucumber Jelly

OR

Griddled Asparagus with Noissette Butter Almonds and Parmesan Crisp

MAIN

Beef Olives with Button Mushrooms & Shallots

OR

Lamb Rump with Aubergine Provencal and a Red Wine & Orange Jus

OR

Baked Cod Loin with Lime, Chilli & Coriander Butter

*
(Seasonal Vegetables)

DESSERT

Rich Chocolate Tarte with Clotted Cream Ice Cream

OR

Irish Cream Crème Brûlée with a Shortbread Biscuit

OR

Fresh Strawberries with Crème Chantilly & Crushed Meringue

STARTER

Roasted Vine Tomato & Basil Soup

OR

Chicory Bacon & Blue Cheese Boats with Soured Cream Dressing

MAIN

Salmon Fillet with a Herb Crust Served with Dill Celeriac Tapenade

OR

Chicken Fillets with Lime & Coriander

DESSERT

Crushed Meringues & Strawberry Cream

OR

Fruit Tart

STARTER

Goats Cheese & Red Onion Marmalade Tart

OR

3 Tempura Prawns with Lime Mayo

MAIN

Salmon Fillet with a Tomato, Tarragon and Chive Salsa

OR

Pork Fillet with Orange Honey & Sage Sauce

(Seasonal Vegetables x2 Plus 1 Potato)

DESSERT

Caramelised Oranges in a Lime Juice

OR

Lemon Bararois with Shortbread Biscuit