friday lunch menu

to begin with...

terrine of quail & pistachio nuts with quince jelly and toasted brioche

poached rope grown mussels with shallots, cider and a cream sauce

a salad of crisp serrano ham, parmesan, black olives and a mustard seed vinaigrette

creamed smoked haddock served on a bed of crisp lettuce,
topped with a softly poached egg

twice baked cheddar cheese souffle with a crisp cheese top

roast fillet of oak smoked salmon with a mixed cress salad 
and a lime juice & walnut oil dressing

and for main course...

cherry tomato, aubergine, courgette, pimento & olive tart
with roast pine nuts and a tomato & herb sauce

roast fillet of monkfish served with a creamy shellfish risotto

fillet of sea bass panfried with pimentos, fennel and a spicy tomato juice sauce

roast best end of lamb with onion puree, roast garlic and a rosemary & madeira sauce

veal kidneys sauted with wild mushrooms and a wholegrain mustard sauce
served in a crisp pastry case

locally reared rump steak panfried with cracked black peppercorns
with a cognac & cream sauce

fillet of venison wrapped in pancetta and served with a parsnip rosti
and a port & redcurrant sauce

something naughty & equally as nice...

creamy vanilla rice with poached rhubarb

banana crème brûlée with banana icecream

chocolate and orange pudding with vanilla icecream

brioche bread & butter pudding with prune & armagnac icecream

caramelised lemon & lime tart with lemon & lime sorbet

a choice of icecreams & sorbets served in a brandysnap basket

a selection of english & continental cheeses

service at your discretion.

The price of any meal includes a selection of our speciality breads and fresh seasonal vegetables.

if you have any allergies/special diet requirements, let us know. some dishes may contain traces of nuts.