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T A B L E D’ H O T E M E N U
Lunch
£11.50
Dinner £15.50
(Lunch
served Tuesday to Saturday)
(Dinner
served Tuesday to Thursday and Sunday. Not on Friday or a Saturday)
Fresh
Vine Tomato Soup (v) (w)
Homemade
Fresh Vine Tomato Soup
Soup
of the Day
Please
ask a member of staff for today’s choice
Warm
Potted Prawns
Prawns
served warm in butter, spring onions, garlic and mixed herbs. With crusty
bread
Melon
(v)(w)
Ripe
Seasonal Melon sliced and served with a fruit garnish
Chicken
Liver Pâté
Homemade
chicken liver Pâté,
served with grenadine onion marmalade, brown toast and salad
Grapefruit
and Goats Cheese Salad (v)(w)
A
salad of baby leaves, Vine Tomatoes, Fresh grapefruit, crumbled Goats
cheese
and
Basil with a Vinaigrette dressing
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Supreme
of Chicken (w)
Supreme
of Chicken pan fried, roasted and served a creamed leek sauce,
buttered new potatoes and a trio of vegetables
Braised
Shank of Lamb (w)
Shank
of Lamb gently braised with red wine and Rosemary, served with
‘Champs’
(Spring onion mash) and its braising juices and a trio of vegetables
Mushroom
and blue cheese Stroganoff (v)(w)
A
stroganoff made with wild and button mushrooms, paprika, tomato purée,
blue cheese and cream served with Basmati rice
Sea
Bass (w)
Pan
fried fillet of Sea Bass served with a lemon and herb butter sauce
and
buttered new potatoes and a trio of vegetables
6oz
UK Rib Eye Steak
(£2.00
surcharge)
Char
grilled Rib Eye Steak cooked to your liking with hand cut chips and a trio
of vegetables, served with your choice of:
Red
Wine Sauce
Cracked
Black Pepper cream Sauce
The
Coterie ‘Diane’ Sauce
(Dijon
Mustard, Brandy, Onion, Mushrooms, veal jus and cream)
All
steak sauces are served in jugs
Garlic
Herb Butter
(Can
be served plain if you wish)
199 - 01/11/2011
Menus should be read as examples only and are subject to change at any
time
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