a-la-carte Menu |
2007 |
Starters: |
| Soup of the day V |
£4.95 |
| Wild mushroom pancake with Stilton glaze V |
£6.95 |
Fondue of goat's cheese with a Macédoine of vegetables and sauce vierge V |
£6.80 |
| Seafood terrine with Rocket & Ruby Chard salad, façon herb vinaigrette |
£7.00 |
| Gratin of prawn with Shitake mushrooms, baby spinach leaves and a Hollandaise glaze |
£6.50 |
| Imperial quail breast with tomato & tarragon jus |
£6.50 |
Main Courses:
|
| Tenderloin of pork with apple & sage purée and Calvados sauce |
£16.70 |
| Mignon of Scottish beef fillet with sauce Chasseur |
£19.95 |
| Chicken supreme en cocotte with lardons aux petits oignions blancs scented with tarragon jus |
£14.50 |
| Roast rack of Welsh lamb with fig confit à la Provençale |
£19.50 |
| Poached fillet of halibut with fruits de mer, lime and white wine sauce |
£17.95 |
| Marinière of crispy salmon en couronne de mooli with beurre blanc |
£16.95 |
| Roasted sea bass with candied tomato and deep-fried basil |
£22.50 |
| Catch of the day |
£17.95 |
| Risotto with summer vegetables, red Pesto and shaved Parmesan cheese V |
£15.00 |
| Linguini with roast red peppers V |
£15.00 |
Side Dishes: |
| Chunky chips |
£2.75 |
| Mixed salad |
£2.80 |
| Broad beans |
£2.00 |
| Salsify |
£3.00 |
| Broccoli with Hollandaise sauce |
£2.00 |
| Selection of seasonal vegetables |
£2.50 |
Desserts: |
| Sticky toffee pudding drizzled with caramel sauce and vanilla ice cream |
£5.75 |
| Bread & butter pudding served with custard and ice cream |
£4.90 |
| Rich chocolate & praline truffle drizzled with orange sauce |
£6.50 |
| Fruits of the forest & Ricotta cheesecake with a red berry compote |
£6.50 |
| Apple tart with vanilla ice cream and crème Anglaise |
£6.50 |
| Apricot & apple tarte tatin with Bourbon vanilla ice cream |
£6.50 |
| Selection of fine continental cheese and biscuits |
£6.75 |
