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					                         Dinner Menu                                                      Dinner Menu

                         Starters                                                  Main Courses
      Cream of broccoli and asparagus soup, with                                    “Lamb Duo” 16.95
         fried Standhill cheese soufflé 4.95 (v)                    Roast rack of local Borders lamb, with our famous
                                                                slow baked lamb shoulder served on creamy mashed tatties
 Classic French onion soup with gruyere crouton 4.95
                                                                   with rosemary gravy and caramelized shallot confit.
                 “Antipasto Italiano”
                                                                       Roast breast of free range Goosnargh duck
  A selection of cured Italian meats with a salad of
                                                                     with rich port wine, redcurrant & orange gravy,
char grilled marinated Mediterranean vegetables 7.95
                                                                        celeriac gateau and black pudding 16.95
Seared loin of fresh tuna in a marinade of lemongrass,
                                                                  Lightly grilled fillet of sea bass served on a pan fried
      coriander, lime and galangal. Served on a
                                                                 salmon fishcake, topped with wild garlic tortellini in a
toasted sesame and pink grapefruit noodle salad 7.95
                                                                    sweet cicely and champagne cream sauce 16.95
                     “The Six Nations”
        A dish inspired by our customer Nick Cook of Denholm.        “Steak”. Either 10oz local Scotch Sirloin steak,
Clonakilty white pudding and Stornoway black pudding               or 8oz fillet steak medallions, cooked to your liking,
 served in a freshly baked mini butter croissant, with a        with chips & onion rings and sautéed mushrooms 18.95.
                                                                   peppercorn sauce, mushrooms sauce, red wine gravy, £1supplement
creamed leek and white stilton sauce, wild rocket salad
              and shaved parmesan. 7.50                         Roast fillet of wild Borders venison served on wine braised
   Wine steamed Shetland mussels, cooked in a rich                 red cabbage, with thinly sliced smoked venison loin
    red wine and organic vine tomato sauce 7.95                                   in red wine gravy 16.95

   Devilled lambs kidneys, flambéed in sweet sherry               Char grilled loin of free range local pork on a bed of
     and Armagnac, finished in a cream sauce,                   bubble & squeak with a honey grain mustard and Thistly
         served on toasted garlic crostini 7.50                        Cross Scrumpy Cider cream sauce 13.95

Deep fried king prawns in crisp Japanese crumb coating             “Fish ‘n’ Chips”. Large fillet of East coast haddock
     with stir fried vegetables and our own recipe                      in crisp beer batter peas, homemade chips
            sweet chilli dipping sauce 7.50                                  mushy peas & tartar sauce 13.95

    Spelt risotto with acorn squash, Spanish chorizo              Roasted breast of Scottish free range, corn fed chicken
            and fried crispy pigs trotters 7.50                  served on a smoked pancetta rosti with mushroom and
                                                                    tarragon cream sauce, Deep fried isle of mull Brie
  Smooth homemade pâté with freshly baked oatcakes                         and crisp parma ham wafers 14.95
           and homemade chutney 6.95
                                                                 Cajun spiced fillet steak stir-fry served with homemade
          Five spiced crispy duck spring roll                           flour tortillas, soured cream and either
         with plum and ginger dressing 7.50                                    chips or saffron rice 14.95
    Casseroled pork cheeks cooked in cider,served on                   Pan fried local lambs liver on mash with
      pan fried rumbledethumps with nut coated                   home cured smokey bacon and red onion confit 13.50
               crispy squirrel balls 7.50
                                                                       Hand made basil infused fresh pasta parcels
  Red onion tart tatin with roasted cherry tomatoes,                filled with char grilled Mediterranean vegetables
balsamic syrup, fresh herb pesto and roasted mozzarella            in a rich vine tomato & wild rocket ragout 13.50
                        6.95 (v)
                                                                      Mushroom, chick pea and artichoke massala
      Crispy beer batered mushrooms with garlic                       with saffron rice, chips or half ‘n’ half 13.50
            and soured cream dip 6.75 (v)


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