Truffles dinner menu for the mon

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Truffles dinner menu for the mon Powered By Docstoc
					                       SUNDAY TO THURSDAY 12-2 6-9
                         SUNDAY ALL DAY MENU 12-8
               1 course £10.95 2 courses £14.50 3 courses £18.50
STARTERS

TOMATO AND BASIL SOUP
with croutons and a dash of herb oil
QUENELLES OF CHICKEN LIVER PATE WITH PEPPER CHUTNEY AND TOAST
served with a salad garnish & Truffles dressing
OVEN BAKED HALF RED PEPPER FILLED WITH CHERRY TOMATOES AND FRESH MOZZARELLA
with a herb crust and a touch of honey vinaigrette
BUTTON MUSHROOMS COOKED IN GARLIC BUTTER
and fresh herbs and served with crusty bread
SLOW COOKED CHUNKS OF HAM SHANK
in a traditional mushy pea broth
                                                                                                    Supplement
MELON CROWN FILLED WITH MELON BALLS
lightly minted, topped with fresh berries and lemon sorbet                                          £1.95
MUSSLES COOKED IN WHITE WINE
with fresh tomato, basil, chilli, garlic and onion finished with cream                              £1.95
PAN FRIED CHICKEN LIVERS, BACON AND SHALLOTS
in garlic butter, flamed in brandy and served in a large vol-au-vent                                £1.75
PAN FRIED KING SCALLOPS ON AUBERGINE RISOTTO
served with a cream and calvados sauce and parsnip crisps                                           £2.95

WARM SALAD OF SHREDDED DUCK
plum, mango and rocket with sweet chilli & raspberry dressing                                       £2.50

ROSETTE OF SMOKED SALMON AND PRAWN IN A DILL AND LEMON MAYONNAISE
with a salad of cucumber, green apple julienne and baby lettuce                                     £2.25

BLACK PUDDING ON A GRILLED FLAT MUSHROOM WITH CRISPY BACON
topped with poached egg and hollandaise sauce & red wine jus                                        £2.50

    The menu is designed by James Ford- Chef Proprietor, and features a whole host of produce from local suppliers.
                            NO SERVICE CHARGE EXCEPT 10% FOR TABLE OF 8 OR MORE
   Minimum spent on food is £10.95 per person       Starters taken as a main course will be charged full mains price
            If you would like a break between courses please tell our staff when your food order is taken
Middle Course £ 3.00
Champagne and sangria sorbet
Lemon sorbet with Strawberries
Fresh lemon and cardamon lassi with guava topping
                             SUNDAY TO THURSDAY 12-2 6-9
                               SUNDAY ALL DAY MENU 12-8
                         1 course £10.95 2 courses £14.50 3 courses £18.50
ENTREES

ROAST RUMP OF PORK WITH APPLE AND GRAIN MUSTARD MASH
with creamy sage sauce and thyme gravy
GRILLED FILLET OF SALMON ON A SALAD OF APPLE AND CUCUMBER JULIENNE
with lettuce, topped with leeks, lemon and dill butter
PAN-FRIED CHICKEN FILLET ON A ROASTED MASH
with fresh herb and red wine jus
ROASTED SWEET PEPPER FILLED WITH WILD RICE, PINE NUTS AND OYSTER MUSHROOMS
Topped with cheese, served on a red pesto sauce
TRIO OF MIXED SAUSAGES AND CRISPY BACON
with bubble & squeak, onion gravy and crispy leeks
                                                                                           Supplement
FILLET OF ROASTED CHICKEN WITH OYSTER MUSHROOMS AND BACON
on a hash brown with creamy tarragon infused white wine sauce                                     £4.95
SHANK OF LAMB SLOW ROASTED WITH ROOT VEGETABLES
and rosemary, served with roast mash and rich red wine gravy                                      £5.25
MEDALLIONS OF PORK FILLET ON A ROASTED HAZELNUTT AND HONEY MASH
and creamy dijon mustard sauce                                                                    £5.95
PLATTER OF THE FINEST MEATS
Beef fillet with horseradish and red wine jus
Duck breast with plum and orange and berry sauce
Lamb fillet with fresh mint jus and potato rosti                                                  £11.95
ROASTED HALF A DUCK WITH SUMMER BERRY AND MERLOT SAUCE
garnished with caramelised plum and orange                                                        £8.50
PAN-FRIED LAMB FILLET ROLLED IN FRESH MINT AND HONEY
on a potato rosti with rich red wine and rosemary jus and crispy root vegetables                  £9.50
MEDALLIONS OF BEEF FILLET ON A GRILLED FLAT MUSHROOM
stuffed with horseradish mash and served with fresh thyme & Madeira sauce                         £9.95
PAN-FRIED SEABASS FILLET AND KING SCALLOPS ON A SALAD OF APPLE AND CUCUMBER JULIENNE
with baby lettuce topped with leeks, lemon and dill butter                                        £8.95
STEAK COOKED TO YOUR LIKING AND SERVED WITH A GRILLED TOMATO, SAUTEED MUSHROOMS & FAT             CHIPS
8 oz fillet                                                                                        £9.50
10oz Ribeye                                                                                        £6.95
Red wine, Diane or Au poivre sauce                                                                 £1.50
Portion of fat chips                                                                               £2.00
                      (All mains served with a pot of fresh vegetables and potatoes of the day)
                                    SUNDAY TO THURSDAY 12-2 6-9
                                     SUNDAY ALL DAY MENU 12-8
                          1 course £10.95 2 courses £14.50 3 courses £18.50

                                                DESSERTS
                                         EXOTIC FRUIT PAVLOVA
                       Meringue basket filled with fresh fruits and Chantilly cream
                                        Served with berry coulis

                                         KERELAN RICE PUDDING
                       Rice pudding slow-baked with cardomun, cinnamon, saffron,
                  pistashio nuts, roasted almonds, and sultanas served with ice cream

                                             BANOFFEE PIE
Sliced banana and Chantilly cream with toffee sauce in a sweet pastry case topped with vanilla ice cream

                                            HOT APRICOTS
                        A delicious compote of hot apricots spiked with brandy,
                        ginger and cinnamon and topped with vanilla ice cream

                                  ORANGE AND LEMON CHEESECAKE
           A smooth orange and lemon cheesecake with a crunchy chocolate and honey base
                      garnished with fresh berries and a tangy lemon curd sauce

                                                                              Supplement
                                   TRIPLE CHOCOLATE PARFAIT £ 1.95
                       A light parfait made with milk, white and dark chocolate,
                            dressed with chocolate sauce and crème anglaise

                                     STICKY TOFFEE PUDDING £ 1.95
                               A delicious traditional sticky toffee pudding
                           served hot with a rich toffee sauce and ice cream

                                      STRAWBERRY SABIGNON £ 1.95
              Fresh strawberries folded into chantilly cream with a cherry liqueur sabignon

                                       CHEESE & BISCUITS £ 2.50
                         A selection of fresh market cheeses served with celery,
                                    grapes and a selection of biscuits
                                (SERVED WITH A GLASS OF PORT £5.50)

                                        ASIETTE OF DESSERT £ 2.95
                                  A selection of desserts in one serving:
                     Mini exotic fruit in a brandy snap basket with chantilly cream
                               Triple Chocolate Parfait with choclate sauce
                             Warm Sticky Toffee Pudding with toffee sauce

                           COFFEE/TEA AND HOME MADE PETIT FOURS £ 3.00

				
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