Evening Menu FEBRUARY 2012

 

 

Our Signature menu is our a la carte menu.

It accompanies our Table D' Hote (TDH) menu which changes MONTHLY so that we can offer more variety and good value. Both menus are served from 6pm, our Table D' Hote menu is also available at lunch time.

 

Please call 01782 657783 for further information

 

Signature Menu

 

STARTERS
Lobster Bisque £5.95
A rich creamy lobster flavoured soup, presented with cheese straws
~
Scottish Smoked Salmon £5.50
Served with buttered brown bread and salad garnish
~
Grilled Field Mushroom (V) £4.95
Presented on garlic ciabatta topped with sun blushed tomatoes & goats cheese glaze 
 

 

MAIN COURSES

Seafood Pasta £13.95
Monkfish & king prawns bound in a creamy tomato sauce, layered on tagliatelle
and served with garlic bread
~
Pan-fried Duck Breast £16.95
Served with apple & sultana seasoning, cassis sauce, potatoes & steamed vegetables
~
Fillet Steak £19.95
Served with cherry tomatoes, button mushrooms, roasted
red onion, potatoes & steamed vegetables
~
Fillet Steak Rossini £21.95
Presented on a crispy crouton, topped with chicken liver paté, served with
a red wine sauce, potatoes & steamed vegetables
~
Cracked Black Pepper, Sage & Mushroom Tortellini (V) £12.95
Presented in a light cream sauce, topped with fresh parmesan and served with garlic bread

 

 

FEBRUARY 2012 TDH menu 

This menu changes MONTHLY (also available at lunch time).

 Two Courses £18.95
Three Courses £21.95

STARTERS
Homemade soup of the day served with toasted ciabatta (V)
~
Warm pear & walnut Cæsar salad (V)
~
Homemade chicken liver paté served with toasted ciabatta
~
Breaded salmon goujons served with a mild curry mayonnaise dip
~
Melon, pink grapefruit & raspberry salad (V)

MAIN COURSES
All dishes served with potatoes and seasonal vegetables

 

Chef's roast of the day
~
Grilled supreme of chicken filled with sun-dried tomato & mozzarella,

served on a bed of pasta dressed with tomato & basil sauce
~
Strips of pork prepared in a Thai green sauce served on a
bed of steamed rice
~
Grilled halibut steak served with a fresh watercress sauce
~
Vegetable ribbons cooked in a creamy tomato sauce, served in a
filo basket (V)

DESSERTS
Chocolate Brownie served with vanilla ice-cream
~
Chef's choice of fresh fruit served with ice-cream or sorbet
~
Strawberry Cheesecake served with fresh cream and mint