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An Overview of the Menu
All meals are served with wine, fresh vegetables,
salads, dips and sauces.
Throughout your stay with us if anything on the menu
is not to your liking, with notice another choice can be provided.
A complete vegetarian menu is available at all
times.
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SATURDAY
Starters
Melon and Parma Ham
Slices of Honey Dew melon topped with Italian Parma
Ham and garnished with Strawberries and a sprig of mint.
Pate'
A choice of Brussels or Ardennes Pate' garnished
with crisp salad leaves and served with warm toast.
A selection of chilled Fruit Juices
Main Courses
Steak in Ale Pie
Tender pieces of prime steak marinated in dark ale
then cooked until tender with onions and mushrooms in a
rich gravy all under a lid of crumbly short crust pastry.
Poached Salmon in a White wine sauce
A fillet of Scottish salmon gently poached in a
creamy white wine sauce and finished with freshly crushed black pepper
corns and parsley.
Deserts
Dutch
Apple Pie and cream
Warm chunky Dutch Apple Pie
with apples, raisins and cinnamon
served with
thick double cream.
Fresh Fruit Salad
The old favourite, a salad of mixed fresh seasonal fruits and
lashings of cream.
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SUNDAY
Starters
Chicken
Caesar Salad
Strips of tender chicken
breast with walnuts, croutons and salad leaves all tossed in the famous
Caesar salad dressing.
Icelandic
Prawn Cocktail
Plump deep-sea prawns on a bed of mixed green leaves and served
with freshly made seafood sauce and brown bread and butter.
A
Selection of chilled Fruit juices
Main Courses
Traditional
Roast Beef / Pork with Yorkshire puddings
Slices of tender roast beef accompanied by home made Yorkshire puddings with thick beef
gravy or Sliced roast leg of pork and all the trimmings.
Roast
Chicken with sage and onion stuffing
A fresh free-range chicken roasted to perfection and served with
a delicious stuffing.
Deserts
Oven baked Peaches, Syrup and cream
Peaches halved and stoned with their cavities filled
with Demerara sugar and Brandy baked in the
oven then served with the syrup and cream.
Lemon Meringue
Warm home made lemon meringue pie with a light base
and tangy lemon filling topped with fluffy meringue.
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MONDAY
Starters
Orange and Cucumber Salad
Segments of
juicy orange coupled with cool pieces of cucumber nestled on a bed of
mixed salad and accompanied with a dressing of olive oil, balsamic
vinegar and
orange juice.
Garlic Mushrooms
Mushrooms
gently sauteed in olive oil, butter and freshly
crushed garlic until golden
brown - definitely the dish for garlic lovers.
A Selection of chilled fruit juices
Main Courses
Executive
Bangers and Mash
The finest sausages available cooked slowly to retain all their
flavour and served on a mound of roughly mashed potato, swede and carrot mash all served with a rich, thick
onion and port gravy.
Ocean Pie
Pieces of firm white fish, salmon and prawns cooked
in a creamy white sauce under a topping of fluffy mashed potatoes.
Deserts
Devilled Bananas
Bananas poached in fresh orange juice, banana liquor
and flambeed in brandy, served with cream and a
glass of banana liquor.
Chocolate Mousse
Rich dark chocolate, eggs,
butter and Brandy all blended together to make a superb finale to any
meal.
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TUESDAY
Starters
Smoked Salmon
The finest Scottish oak smoked salmon simply served
on brown bread and butter witha side order of
horseradish sauce for the more adventurous diner.
Tomato, Mozzarella and Red onion Salad
The title says it all - just add an Italian dressing
and away you go.
A selection of chilled fruit juices
Main Courses
Sirloin
Steak and caramelised onions
A prime sirloin steak cooked just as you like it and topped with
caramelised onions plus a generous helping of button mushrooms.
Coq au Riesling
Casseroled pieces of free range chicken cooked and served with a
light cream, mushroom, white wine and Pancetta sauce with the hint of
garlic and finished with a sprinkling of fresh herbs.
Deserts
Traditional
Sherry Trifle
The old favourite, jelly, sponge cake, sherry, custard, more
sherry, thick double cream and more sherry if you need it.
Baked Apple
Apples cored and filled with mixed dried fruit
butter brown sugar and Brandy.
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WEDNESDAY
Starters
Vegetable Soup
Fresh vegetables cooked in a light chicken stock
then blended together with cream salt and pepper .
Classic French Potato Salad
Wann sliced new potatoes cooled
in a dressing of fmely chopped shallots,
tarragon vinegar, olive oil and flat leafed parsley then tossed with a
selection of green leaves.
A Selection of chilled fruit juices
Main Courses
Aromatic
Pork Ribs with melting Potatoes
Free
range pork ribs marinated in Madera wine, garlic, pork stock, olive oil,
shallots and fennel seeds then roasted on top of thinly sliced potatoes
until the ribs are golden brown and the potatoes have melted in the
cooking juices.
Shepherds Pie
Your own individual shepherds pie made
with prime minced lamb and chopped onions, all cooked until tender in a
rich gravy and served under a lid of buttery mashed potato.
Deserts
Gateaux
A large helping of Black Forrest or Strawberry
Gateaux with pouring cream.
Home
made Banana Ice cream
Freshly made ice cream
with large chunks of banana and banana purée, accompanied with crisp
wafers.
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THURSDAY
Starters
Smoked
Mackerel Salad
Flakes of oak smoked
mackerel nestled on a bed of green leaves and served with a vinaigrette
dressing.
Home
made Basil and Tomato Soup
Ripe tomatoes blended with onion, fresh garlic and basil and
served with crusty bread.
A selection of chilled fruit juices
Main Courses
Country
Chicken
Chicken portions, lots of
fresh tomatoes with mixed vegetables and herbs cooked slowly to release
all the flavours and served with a green side
salad.
Stuffed Rainbow Trout
A whole farmed rainbow trout stuffed with fresh
herbs and cooked in a foil parcel with white wine and lemon then opened
steaming at the table
Deserts
Fruit Fool
Crushed and chopped fresh fruit combined with a
chilled cream fool sauce
Crepes'
The classic desert of sweet pancakes flambeed in fresh orange juice and brandy
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call
07966 753356 to secure a superb break
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“Our
aim is to exceed your expectations !”
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