Starters Starters Chef’s Soup of the Day Freshly

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                                      Chef’s Soup of the Day
                   Freshly prepared soup of the day, accompanied by fresh bread.

                                  Leek, Walnut & Blue Cheese Tart
      A golden Filo pastry tart packed full of fresh baby leeks, creamy stilton & toasted walnuts
         accompanied by a watercress and apple salad with hot English Mustard dressing.

                                     Gravlax of Scottish Salmon
A classic dish of fresh Scottish salmon cured with Maldon sea salt flakes, dill, soft brown sugar and
brandy, garnished with horseradish cream, sweet pickled cucumber & micro greens, accompanied
                                        by toasted Rye bread.

                                            English Breakfast
A mini twist on a traditional all day breakfast of toasted garlic crostini, griddled black pudding, pork &
leek sausage and crispy smoked streaky bacon, finished with a soft poached quails egg accompanied
                                      by homemade tomato ketchup.

                                        Moules Mariniere
A traditional French dish of steamed mussels in a white wine, garlic and shallot cream, accompanied
                                      by freshly baked bread.

                                      Aylesbury Duck Confit
 Slow cooked confit of Aylesbury duck lightly tossed together with spring onions, fresh coriander &
       blackened pimento pepper, served with a pomegranate & chilli dressed chicory salad.

                                         Main course
                                      Pork & Apple Gratin
  Tender pork loin chop seasoned with black pepper, infused with fresh sage, baked with a golden
   Bramley apple crust, accompanied by a colcannon potato cake and sprouting broccoli florets.

                                      Bigarade Pollock Steak
  Oven roast Pollock steak on a bed of buttered curly kale accompanied by Bigarade potato puree
                            finished with a warm citrus beetroot salsa.

                                     Roast Venison Rump
   Roasted rump of venison served pink on a bed of Oxford braised red cabbage, accompanied by
              boulangere potatoes finished with a roast vegetable and stout sauce.

                                           Seafood Linguine
   Fresh egg linguine tossed together with Scottish mussels, Greenland prawns & spicy paprika
 chorizo, finished with tomatoes, freshly squeezed lemon & coriander topped with pan seared black
                           pearl scallops, accompanied by garlic flatbreads.
                                          Burn’s Cornfed Chicken
A fresh cornfed chicken breast filled with traditional spicy haggis, wrapped in smoked streaky bacon,
     served on a bed of tarragon scented nips & tatties, finished with a classic brandy and pink
                                          peppercorn sauce.

                                      Vegetable Wellington
Balsamic roast vegetables & wilted spinach, wrapped with a mushroom duxelle in puff pastry, served
                               with a Diane sauce and celeriac frits.

                                      Baileys Coffee Panna Cotta
  A classic Italian panna cotta flavoured with freshly ground coffee and Baileys Irish cream, served
                                          with sesame brittle.

                                    Trio of English Rhubarb
An assiette of rhubarb & stem ginger fool, roast rhubarb crumble and a double cream rhubarb ice

                                      Hot & Crispy Ice Cream
A selection of luxury ice cream wrapped in crisp golden filo pastry tossed in cinnamon sugar, served
                           with warm toffee fudge sauce and winter berries.

                          Chocolate & Orange Bread & Butter Pudding
 A buttery chocolate brioche bread & butter pudding served with a Gran Marnier & Seville orange
                                        crème anglaise.

                                           Cheese Platter
  A selection of creamy Stilton, Brie, Goat’s Cheese and Cathedral City Cheddar accompanied by
  cheese crackers, celery, grapes, cherry tomatoes and home made red onion and plum chutney.
     To bring out the flavours of our cheese platter we recommend a glass of our single vintage Colheita 96 Port

                                              Ice Cream
A choice of: Swiss Dark Chocolate; Vanilla; Strawberry; Coconut; Cappuccino; Maple&Walnut; Double
     Cream meringue; Crème Brulee; Rhubarb or Banana ice cream; Lemon sorbet; Mango &
                     Passionfruit sorbet; Orange sorbet and Raspberry sorbet.