|
|
|
|
||||||||||||
|
Sample Restaurant Menu Served everyday from 12noon until 2.30pm and from 6pm until 9pm and on Sundays from 12noon until 8pm French Sparkling wine. Domaine Laurens. Gold Medal Winner Kir Royal - mix of sparkling wine and cassis Sweet
Muscat unoaked - Classic Southern French aperitif Starters Greek salad-cos lettuce, tomato, cucumber, feta cheese, black olives, parsley, oregano White Crab meat with a roasted red
pepper and sherry vinegar salad English asparagus on a toasted muffin, with a poached egg and smoked olive oil Potted salmon and cucumber pickle The London pea souper-split pea soup cooked in ham stock Main Courses Hartley Bottom steak aged for five weeks, with a lemon and garlic butter, hand cut chips, salad. Sirloin or fillet Hartley Bottom Lamb chump chop, with spring onion mash, spring greens and a mint sauce Cod fillet with fennel seeds and parsley olive oil dressing new potatoes and asparagus Fillet of Hake with a dauphinois potato, ratatouille and a tomato vinegarette Roundwood Farm Rare breed pork chop, with a lemon thyme dressing, caramelised chicory , roasted cherry tomatoes, dauphinois potato Baked aubergine and goat cheese, tomato and thyme coulis with mix leaves salad Warm mixed veg, baby leek, asparagus, baby carrot, cherry tomato, broad bean and cos lettuce salad with a Romesco sauce made from red peppers and roasted nuts Cheeses Artisan cheese selection - six different varieties with biscuits Desserts Valronha dark chocolate almond cake with orange confit Home made vanilla ice cream Baked egg custard with nutmeg ice-cream Lemon posset Elderflower and summer fruit jelly As we use fresh ingredients the menu is subject to slight change according to availability. All dishes may contain nuts and any game may contain lead shot! |
Sample Lunch Menu Starters Desserts Nutmeg rice
pudding
|
|||||||||||
|
|
||||||||||||
