CHRISTMAS A LA CARTE

2011 through December

APPETIZERS

Chefs homemade soup:
Roast parsnip and chestnut soup. £5.00
Roast tomato and pesto soup. £5.00

Goats cheese. Warm breaded goats on a rosemary crouton, with sweet chilli dressing. £5.95

Cod. Crispy skinned cod, sat upon sautéed pac choi, green beans and new potatoes. £6.50

Duck. Oriental style duck sat upon stir fried noodles and vegetable juliennes. £6.95

Mussels. Steamed fresh mussels, served with a white wine, garlic and cream sauce. £6.95

Parfait. Home made parfait of chicken liver, served with
rich buttery brioche and plum chutney. £5.95

Figs and Parma. Warm fresh figs with Pancetta, buffalo mozzarella finished off with a drizzle of honey and sprinkled with pomegranate seeds. £6.50

Fillet beef. Carpaccio of fillet beef, served on a bed of rocket and shaved parmesan, drizzled with extra virgin olive oil. £7.95

King prawns. In chilli, lemon and coriander butter. £7.95

MAIN COURSES

Turkey. Roast turkey, served with homemade stuffing, bacon wrapped chipolatas, bread sauce and cranberry sauce. £16.95.

Free Range Chicken. Tarragon infused breast of chicken. Served with linguine
in a creamed sauce, and a parmesan crisp. £15.95.

Roast Partridge. Oven roasted Partridge with pear, sage and onion stuffing.
Wrapped in bacon and served with game chips, and roasting juices. £16.95

Enchilada. Winter enchilada filled with, apricots, wild mushrooms, chestnuts
and topped off with a rich creamy sauce. £11.95 “V”

Sea food trio. Medley of Sea trout, Sea bream, and cod served with creamed leeks
and onions and a scattering of crispy leek threads. £16 95

Aubergine roulade. Oven baked aubergine roulade, stuffed with Provencal vegetables and crumbled feta cheese. Sprinkled with Herb and garlic bread crumbs. £12.95 “V”

Fish cake. Flaked salmon, lemon and dill fishcake. A warm salad of new potatoes,
peas and parsley. Served with hollandaise sauce. £13.95.

Duck. Pan seared duck breast, served with winter red cabbage, fondant potatoes,
roasted shallots and game jus. £16.95

Sirloin Steak. Local sirloin, served with Balmoral sauce.
(A Scottish regal sauce of whiskey and cream) Served with four fat chips. 18.95

Fillet Steak. The most tender of all cuts, served with 4 fat chips and a choice of the following sauces.
***Green peppercorn sauce
***Chestnut mushroom sauce
***Stilton crust
(May we suggest that this steak should not be cooked well done, as such a lean cut does not lend well to over cooking). £23.95

Rib Eye Steak. The marbled cut of meat with plenty of flavour. Cooked to your request. Served with 4 fat chips & roasted tomatoes. £20.95

ON THE SIDE

Steak Sauces £1.95:
Green pepper / Crusty blue cheese topping / Chestnut mushroom/ Balmoral.

Home made chunky chips £2.50

Green beans with pine nuts £2.60

Honey roast parsnip £2.60

Medley of oven roasted winter veg. £3.40

Winter red cabbage , with apple and raisins. £2.95

Roasted new potatoes, with sea salt. £3.25

Brussel sprouts with pancetta and chestnuts. £3.40

HOME MADE TEMPTING DESSERTS

Affogato. A shot of freshly ground espresso coffee, to pour over a scoop of
vanilla ice cream. A taste sensation from the Heart of Italy. £5.95

Why not make it a trio of flavours and add a shot of liqueur like Amaretto or Tia Maria. £7.95

Toffee pud. Seriously sticky toffee and date pudding, served with toffee sauce and caramel ice cream. £6.50

White Heart Brulee. Cappuccino crème brulee, served with coffee ice cream. £6.50

Pud! Christmas pudding, served with rum sauce.£5.95

Festive ice cream. Trio of chefs’ ice cream with a biscuit crumb and toffee topping. £5.80

Cheese Plate. A selection of farmhouse cheeses, served with crackers, celery and onion marmalade. £6.95

Cuppa chocky duo. Homemade chocolate cookie., with tea or coffee. £5.00

Chefs Tasting Plate. For those who can’t decide, let our chef do it for you. Enough for two. OR MAYBE NOT! £12.95

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= Vegetarian

All bookings are confirmed with a £10 p/p non returnable deposit,
payable at the time of making the booking.

Seating at public events may be party shared seating.

Group organisers are required to ensure that all pre orders and
special dietary requirements are provided at least 10 days prior
to the event, either by post or email.

We request that only one payment be made for the whole group booking.