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T A B L E D’ H O T E M E N U
Lunch Ł11.25
Dinner Ł15.25
(Lunch served Tuesday to Saturday)
(Dinner served Tuesday to Friday and Sunday. Not on Saturday)
Fresh Vine Tomato Soup (v)
Homemade Fresh Vine Tomato Soup
Soup of the Day
Please ask a member of staff for today’s choice
Melon (v)
Ripe Seasonal Melon sliced and served with a fruit garnish
Deep fried Brie (v)
French Brie deep fried and served with a salad of baby leaves and our
homemade Onion Marmalade.
Chicken Liver Pâté
Our homemade chicken liver Pâté,
served with grenadine onion marmalade, brown toast and salad
Warm shredded duck Salad
A salad of baby leaves, with baby vine tomatoes, cucumber, carrot and red
onion topped with warm shredded duck and finished with an oriental
dressing.
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Supreme of Chicken
Supreme of Chicken pan fried, roasted and served with
buttered asparagus, our Red wine sauce and new potatoes
Braised Shank of Lamb
Shank of Lamb gently braised with red wine and Rosemary,
served with
‘Champs’ (Spring onion mash) and its braising juices
Mushroom, Spinach and Cheese Pancakes (v)
Baked Herb Pancakes (Egg) filled with Spinach, Mushroom and Cheese,
Coated in a cheese sauce and glazed
Sea Bass
Pan fried fillet of Sea Bass served with a lemon and herb
butter sauce
and buttered new potatoes
6oz UK Rib Eye Steak
Char grilled Rib Eye Steak cooked to your liking, 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)
All the above are served with a dish of buttered assorted
Vegetables
4.119/ 09/03/10
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