Spring Lunch Menu

Saturday 29th July 2010

2 Courses for £12.00 per person
3 Courses for £18.00 per person

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Tomato Consommé
With Tomato, Broad Beans, Peas

Broad Bean Gazpacho
With Goat's Cheese Emulsion

Pea & Mint Mushy Peas
With Sole Goujons

Boudin of Guinea Fowl
With Celeriac Puree, Madeira Jus

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Pare of Calves Liver
With Lyonnaise Onion, Crisp Pancetta, Red Wine Jus

Rolled Lamb Shoulder
With Spring Onion Mashed Potato and Baby Vegetables

Pan Roasted Salmon
With Nicola Potatoes, Gem Lettuce, Confit Cherry Tomatoes, Aoili

Parsley Gnocchi
With Spinach, Wild Mushroom Ragout

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Iced Lime Parfait
With Citrus Fruits

Pistachio Crème Brulee
With Chocolate Cookies

Vanilla Panna Cotta
With Kentish Strawberries

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Selection of British & Continental Cheese, Savoury Crackers, Celery & Grapes

Coffee & Petit Fours
£4.25 per person


Smoking and the use of mobile phones is not permitted in the restaurant
All of our dishes may contain some traces of nuts

Sunday Lunch Menu

Sunday 23rd May 2010
3 Courses for £19.95 per person

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Spinach Soup
With sweet potato Gnocchi, Crème Fraiche

Smoked Haddock Risotto
With 2 hour poached Hens Egg, Hollandaise

Isle of Lewis Smoked Salmon
With Traditional Garnish

Ham Hock Ballotine
With Pea Mousse, Homemade Piccalilli

Chilled Cantelope Melon Soup


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Roast Sirloin of Scottish Beef
(Carved at Your Table)
Served with Yorkshire Pudding and Onion Gravy

Loin of Gloucestershire Old Spot
With Stornaway Black Pudding Puree, Cider Jus

Wild Mushroom Pithivier
With new season Asparagus, Celeriac Puree

Corn Fed Chicken Supreme
With Dauphinoise, Buttered Spinach, Mushroom Cream Sauce

Gilthead Sea Bream
With Pesto Pomme Puree, Caper Beurre Blanc, Olive Tapenade

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White Chocolate & Raspberry Crème Brulee
With Homemade Cookies

Banana Parfait
Caramelised Banana, Dark Chocolate Sorbet

Sticky Toffee Pudding
With Butterscotch Sauce, Vanilla Ice Cream

Champagne & Elderflower Jelly
With CLotted Cream, Ice Cream

Selection of British & Continental Cheeses
Served with Savoury Crackers, Celery and Grapes

Coffee and Petit Fours


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Smoking and the use of mobile phones is not permitted in the restaurant
All of our dishes may contain some traces of nuts

A la Carte Lunch Menu

Thursday 15th July 2010

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Starters

Warm Salad of Quail
With Veal Sweetbreads and Fois Gras, Green Beans and Madeira Jus
£10.50

Ragout of Scallops, Oysters & Langoustines
With Samphire
£15.00

Twice-Baked Golden Cross Soufflé
With a Waldorf salad and Red Wine Reduction
£9.00

Isle of Lewis Smoked Salmon
With Traditional Accompaniments
£12.00

Pressed Terrine of Rabbit, Foie Gras & Ham Hock
With Marinated Beetroot, Golden Raisin Puree
£12.00

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Main Course

Pan Roasted Wild Salmon
With Gem Lettuce, Aioli, Chorizo and Broad Beans
£25.50

Dover Sole
With Lemon & Herb Butter, Nicola Potatoes
£29.50

Fillet of Scottish Beef
Slow cooked Tail and Cheek, Dauphinoise Potato, Morel Foam, Red Wine Jus
£29.50

Trio of Romney Marsh Lamb
Shoulder, Cannon and Sweet Bread with Fondant Potato, Park Hill Carrots
£24.50

Parsley Gnocchi
With Peas, Broad Beans and Tomatoes
£14.00


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Desserts

Champagne Jelly & Gooseberry Set Cream
With Gooseberry Sorbet
£7.50

Glazed Kentish Cherry Parfait
With Fresh Kentish Cherries
£7.50

Dark Chocolate Fondant
With Vanilla Ice Cream
£10.50

Coconut Panna Cotta
With Pineapple Sorbet, Pineapple Carpaccio
£8.50

Rhubarb Trifle
With Rhubarb Sorbet and Vanilla Cream
£7.50

Cropwell Bishop Stilton, Winterdale Cheddar, Brie de Meaux,
Oxford Isis Farleigh Wallop
Served with Grapes, Celery, Walnut & Raisin Bread
£12.50

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Your Choice of English Hand-made Cheeses
(£3.50 Supplement)

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Tea, Coffee or Tissane and Petit Fours
(£4.25 per person)

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Smoking and the use of mobile phones is not permitted in the restaurant
All of our dishes may contain some traces of nuts

Sunday Jazz Carvery Menu

Sunday 8th November 2009
From 12 noon

£20.00 per Person
Children under 12 half price
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Crayfish Cocktail

Duck & Green Peppercorn Terrine with Apple Puree

Home Cured Gravalax served with a Beetroot Relish

Wild Mushroom Ravioli

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Roast Joints from the Carvery

Salmon En Croute with Parsley & White Wine Velouté

Fresh Gnocchi Provencal

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Vanilla Creme Brûlée

Apple & Blackberry Crumble served with Clotted Cream

Fresh Fruit Salad

Ice Creams & Sorbets

British Cheese Plate

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Tea/Coffee

Smoking and the use of mobile phones is not permitted in the restaurant
All of our dishes may contain some traces of nuts