Sample Dinner Menu

Chef’s Homemade Soup of the Day

Chicken Liver Pâté
home made chicken liver pâté flavoured with mixed herbs and brandy accompanied with an orange and onion marmalade and rustic bread
 
Fricassee of Mushrooms
sauté mushrooms set in garlic and tarragon flavoured cream sauce
set on a large ciabatta crouton
 
Marinated Salmon
fresh salmon marinated in olive oil, ginger, chilli and lemon juice
set on a seasonal salad garnished with roasted cherry tomatoes
 
Pancetta, Sundried Tomato and Parmesan Tart
accompanied with rocket and pine nut garnish
dressed with a balsamic reduction
 
Cream of Chicken and Asparagus Soup
finished with cream and toasted almonds
 
Avocado and Grapefruit
fan of avocado with pink grapefruit dressed with
honey and sesame seed dressing
 
Rose of Ogen Melon
centered with a blackcurrant sorbet finished with kiwi,
strawberry and a elderflower mint syrup
 
Cajun Whitebait
whitebait coated in a Cajun flavoured coating deep fried
accompanied with a citrus and chive sauce
 
Grilled Goats Cheese
goats cheese in a garlic breadcrumb crust, grilled
set on a rocket and apple salad with a red onion chutney
 
*****
Main Courses
 
Prime Pork Medallions
pan fried accompanied with spicy apple chutney and finished with
a Calvados sauce Finished with cream
 
Grilled Mackerel Fillet
fresh mackerel fillet grilled with a chilli and garlic butter set on braised fennel
 
Roast Local Pheasant
half a roast pheasant accompanied with a celeriac puree
finished with a rich red wine and thyme jus
 
Stuffed Chicken Breast
chicken breast stuffed with a crab mousse and finished with a lobster sauce
flavoured with brandy and chives
 
Pan Fried Lambs Liver
set on a potato and mustard mash laced with an onion and tarragon sauce
 
Grilled Seabass
accompanied with sundried tomatoes and a saffron cous cous
dressed with a garlic and fresh herb dressing
 
6oz Sirloin Steak
cooked to your liking, served with flat mushrooms,
finished with a smoked garlic and parsley butter
 
Turkey Strips
sauté of turkey strips with red peppers and mange tout finished
in a terryaki sauce and a timbale of rice
 
Trout Fillets
poached, set on wilted spinach f inished in a white wine cream sauce
flavoured with capers and dill
 
Trio of Lamb Cutlets
grilled, set on roast peppers flavoured with mint finished with a redcurrant jus
 
All main courses include potatoes and fresh vegetables
 
*****
Selection of Desserts
*****
Freshly Brewed Coffee
and Chocolates