CHRISTMAS A LA CARTE MENU 2010
at The White Heart

APPETIZERS

Soup. Chef's homemade roast parsnip and chestnut soup. £5.00

Goats cheese. Warm breaded goats cheese salad, with sweet chilli dressing. £5.95

Mini White Heart Breakfast. Fried quails egg, black pudding, seared cherry tomato, shard of crispy Parma ham and maple syrup on the side. 5.95

Duck. Oriental style duck sat upon stir fried noodles and vegetable juliennes. £5.95

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 port and sprinkled with pomegranate seeds. £6.50

Scallops. Pan seared scallops wrapped in pancetta and sat upon a butternut squash puree. £7.50

Mushrooms. Creamed wild mushrooms and tarragon, served on toasted brioche, topped with parmesan shavings. £5.95

Haddock. Smoked haddock Florentine, spinach, soft poached egg and hollandaise sat upon toasted English muffin. £6.50

MAIN COURSES

Free Range Chicken. Stuffed with Brie, spinach and cranberry. Wrapped in locally cured streaky bacon and served with cream sauce. £14.95

Roast Partridge. Oven roasted Partridge with pear, sage and onion stuffing. Topped off with pancetta and served with game chips, and roasting juices. £15.95

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

Sea food trio. Medley of sea trout, sea bream and halibut, sat upon creamed leeks and topped with a contrast of crispy leek threads. £16.95

Duo of Lamb. Local rack of lamb, finished with a Dijon herb crust. Partnered with a rich comfort food shepherds pie. £17.95

Moussaka. Traditional moussaka with added flavours of Christmas, sage, cranberries and chestnuts. £13.95

Fish cake. Flaked salmon fishcake, served with pea puree and tartare sauce. £13.95

Duck duo. Roasted duck breast with confit duck leg, served with fondant potatoes and game stock. £16.95

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). £22.95

Rib Eye Steak. The marbled cut of meat with plenty of flavour. Cooked to your request. Served with 4 fat chips & roasted tomatoes. £19.95

ON THE SIDE

Steak Sauces: Green pepper, crusty blue cheese topping, chestnut mushroom £1.95

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

Creamed spicy fried Savoy cabbage £2.75

Dauphinoise potatoes £3.25

HOME MADE TEMPTING DESSERTS

Pud! Warm Chocolate brownie, served with fresh pouring cream. £5.60

Toffee pud. Seriously sticky toffee and date pudding, served with vanilla ice cream. £5.95

Fondue. Chocolate and toffee marble fondue, served with fruit, marshmallow and shortbread. Perfect for dunking and sharing £6.95

White Heart Brulee. Comfort food in a pot, walnut brulee witha cinnamon sugar top, served with coffee ice-cream. £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 and onion marmalade. £6.95

Cuppa chocky duo. Homemade Belgian chocolates. If you just want a sweet taster with tea or coffee £5.00

Chef's Tasting Plate. For those who can’t decide, let our chef do it for you. Enough for two. OR NOT! £11.95

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= Vegetarian