Fixed Price Menu - Download Now PDF by mut20824

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									Starters                                                                       Desserts

Carlingford Oysters with Shallot Vinegar (each)                        £2.00   Brandy Snap Basket, Berry Cream, Strawberry Ice Cream                                £6.00
Spinach and Sorrel Soup, Parmesan Shortbread                           £5.50   Dark Chocolate Torte, Poached Pear                                                   £6.00
Pan Seared Scallops in Pancetta, Fennel and Watercress Salad,                  Rhubarb and Custard Panna Cotta                                                      £6.00
Roast Lemon Dressing                                                  £10.95
                                                                               Sticky Toffee Pudding, Vanilla Ice Cream                                             £6.00
Air Dried Lomo and Serrano Ham, Marinated Artichokes, Celeriac Salad £7.50
                                                                               Blackberry and Apple Crumble with Cream, Custard or Ice Cream                        £6.00
Sautéed Wild Mushrooms, Toasted Brioche
                                                                               Selection of British Cheese, Quince Jelly                                            £8.50
Poached Duck Egg, Hollandaise Sauce                                    £8.95
Shrimp Tian, Crab Mayonnaise, Spiced Avocado                           £8.95
Chicken Liver Parfait, Sweet Balsamic Onions, Toasted Brioche          £6.50   Fixed Price Menu
Honey Roasted Butternut Squash with Wild Rocket, Beetroot,                     Dinner: Sunday – Thursday 6.30 – 9.30pm, Friday and Saturday 6.30 – 10.00 pm
Free Range Egg, Parmesan Shavings                                      £6.50
                                                                               2 courses - £18.50       3 courses - £25.00


                                                                               Spiced Pea and Coconut Soup, Passion Fruit Crème Fraîche
Mains                                                                          Grilled Fillet of Red Mullet, Mango Salsa, Tarragon Oil
                                                                               Terrine of Free Range Chicken, Baby Leeks and Oyster Mushrooms,
                                                                               Champagne Dressing
Catch of the Day                                                      £M.P
Poached Fillet of Halibut, Crushed Potatoes,
Creamed Spinach and Herbs                                             £17.50   Roast Cod with Brioche and Herb Crust, Lemon and Parsley Mash,
                                                                               Buttered Green Beans
Grilled Fillets of Local Mackerel with Sweet Pickled Rhubarb,
Ginger, Chilli and Mint                                               £14.50   Slow Braised Shoulder of Estate Lamb, Summer Vegetables, Rosemary Jus
Crisp Fried Tomato Risotto, Grilled Fennel, Buffalo Mozzarella        £14.00   Medallions of Pork Fillet, Leek and Oyster Mushroom Ragoût, Celeriac Rösti,
                                                                               Brandy and Apricot Sauce
Cornish Hen “Two Ways” Butter Basted Breast, Smoked Chicken Farce,
Red Wine Braised Leg, Savoy with Chorizo, Glazed New Potatoes    £16.25
                                                                               Apricot and Almond Frangipane
Roast Gressingham Duck Breast, Confit Duck Croquettes                 £15.50
                                                                               Chocolate Tart
Fillet Mignon with Green Beans, Dauphinoise Potatoes,
Bordelaise Sauce                                                      £24.50   Warm Goats Cheese Fondant, Walnut and Sultana Bread
Pan Fried Calves Liver and Bacon, Lettuce Hearts, Champ Mash,                                                 A New Sunday Lunch Menu is
Sauce Diable                                                          £17.50                                   Available from 12-2:30pm
                                                                                                           2 courses - £16.50   3 courses - £19.50

 The utmost consideration and research is given to sourcing our ingredients
 and wherever possible we use produce from The Goodwood Estate or               Should you have any questions regarding the content or preparation of our dishes please ask
                                                                                one of our team. VAT is included in all our prices
 selected local, boutique suppliers. Roy MacAskill – Head Chef

								
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