Reservations
Monday
Closed except December
(Private groups by prior arrangement)
Tuesday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Wednesday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Thursday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Friday
Lunch from 12.15pm - 2.00pm
Dinner from 6.30pm - 9.30pm
Saturday
Closed for Lunch
(Private groups by prior arrangement)
Dinner from 6.30pm - 9.30pm
Sunday
Lunch from 12.15pm - 2.00pm
Closed for Dinner
(Private groups by prior arrangement)
| A LA CARTE DINNER MENU |
APPETISERS
Old House Soup V - £5.50
Chefs Speciality Soup - £6.75
Smoked Salmon - £10.50
Home smoked salmon with new potato and chive salad, lemon dressing
Smoked Haddock, Prawn and Mussel Cocktail - £9.50
Grain mustard mayonnaise
Goats Cheese and Pepper Bruschetta V - £8.75
Crispy olive Ciabatta topped with marinated peppers and goats cheese
Chilled Seasonal Melon V - £7.25
With elderflower sorbet and vanilla syrup
Duck Terrine - £9.00
Studded with pistachio nuts and presented with grape chutney and
toasted fruit and nut bread
Pork Strudel - £8.25
Tender pieces of pork with ginger and coriander deep fried in a
filo pastry case with sweet chili dressing
Leek, Pea and Broadbean Risotto V - £7.75
With Parmesan shavings and white truffle oil
Chicken Liver Parfait - £8.00
Red onion and ginger marmalade and warm toasted brioche
MAIN COURSES
Fricasse of Salmon and Crayfish - £18.75
Served in a short crust pastry tart with lobster sauce
Fillet of Seabass - £ 19.75
Pan fried and presented on spinach with aromatic pilau rice and
sweet and sour sauce
Grilled Dover Sole - £29.00
Brushed with olive oil and served on or off the bone with crushed sea salt,
lemon, new potatoes and panache of vegetables
Calves Liver - £21.75
Thinly sliced with roasted shallots, creamed potato and red wine jus
Twice Roasted Belly of Pork - £18.75
With apricot chutney, fondant potato, Savoy cabbage and cider jus
Pan Roasted Breast of Duck - £24.75
Dauphinoise potatoes, braised chicory and honey and orange sauce
Breast of Chicken - £19.75
Filled with leek and asparagus mousse on a fondant potato with white wine cream
Chump of Lamb - £26.00
Sweet potato Dauphinoise, spicy ratatouille and basil jus
Fillet of Beef - £29.50
Panfried with mustard and rosemary crust and presented with sautéed mushrooms, rosti potato and Madeira Sauce
Pithivier of Vegetables V - £15.25
Plum tomatoes, spinach and aubergines baked in a puff pastry case with new potatoes and garden herb vinaigrette
Goats Cheese and Artichoke Fritter V - £17.50
With baby caper, lemon and butter dressing
All our main courses are served with vegetables and potato as described