Sample Menu - Evening Table d'hote
Starters
Guinea fowl and asparagus terrine
with spicy pear chutney
Thai spiced crab cake served on lime mayonnaise,
with a red pepper syrup
Smoked applewood duck breast slices
with mango & chilli salsa
Warm caramelised onion tart with wild rocket
and shaved parmesan salad
Wild mushroom and Madeira soup with croutons
Pan-fried chicken livers with a balsamic glaze
and a raspberry reduction
Parma ham and wild rocket with ricotta
and peppered figs, truffle oil
Chevre goat’s cheese, black sesame seeded herb crust,
with paprika and basil oil
Mains
Pan-fried fillet of Hake on steamed pak choi
with a lemon & chive butter sauce
Hop and beer sausages on garlic mash
with onion gravy
Potato gnocchi with basil pesto cream
and toasted pine nuts
Braised lamb shank with crushed new potatoes,
rosemary and lamb jus
Pan-fried Skate wing with lemon and caper beurre noisette
Corn-fed chicken on fresh beetroot risotto with salsa verdi
Oriental confit of Duck leg on stir-fried vegetables,
honey and soy dressing
Courgette, thyme and white wine tagliatelle
Desserts
Bitter chocolate pecan tart served with ice cream
Sticky date pudding with clotted cream and warm toffee sauce
Poached spiced poached pears with crème anglaise, nut biscotti
Blueberry frangipane tart served with lemon mascarpone
Baked vanilla cheesecake with mango and passion fruit compote
Sample Menu - Speciality DishesStarters
Pan-Fried scallops with Japanese dipping sauce
Oak smoked salmon salad with caper berries & lemon
Sautéed tiger prawns in garlic butter
Chef’s Meze plate to share
Mains
Whole grilled Rye Bay Dover sole, glazed with citrus butter
Garlic sautéed tiger prawns on lemon & thyme Orzo pasta, with shaved parmesan
Steamed fillet of Sea Bass with spring onion, ginger and soy
Pan fried duck breast on wilted cos with honey & grain mustard dressing
Char-grilled Limousin beef fillet,
with roasted portabello mushroom,
tomato and crispy onion rings,
served with green peppercorn sauce, béarnaise or garlic butter
Char-grilled rib-eye steak,
with roasted portabello mushroom,
tomato and crispy onion rings,
served with green peppercorn sauce, béarnaise or garlic butter