APPETISERS
Fruit
Symphony
A symphony of selected fruits served on a
raspberry coulis
Fan of
Seasonal Melon
adorned with Norwegian prawns, accompanied by a
marie-rose sauce
Chicken
and duck liver pate
served with Cumberland sauce. Accompanied with
onion and sun dried tomato rolls
Prawns and
Mushroom Thermidor
encased in a savoury short crust tartlet, nestled
on a tomato and basil sauce
Home
Smoked Chicken
served with a mixed leaf salad, tossed with fresh
orange and grapefruit segments
Traditional smoked scotch salmon or gravadlax
nestled on a bed of mixed leaves, and served with
freshly baked brown rolls
Oriental
style tiger prawns
cooked with fresh ginger, garlic and spring
onions
in an oyster and dry sherry sauce
presented in a filo pastry nest
SOUPS
Fresh
minestrone soup served with parmesan cheese
Traditional Italian tomato and vegetable broth,
flavoured with smoked ham, garnished with angel
hair pasta
Chicken
and fresh ginger
cream of chicken soup enhanced with fresh ginger
and coriander leaves
Farmhouse
vegetable and barley broth
hearty fresh vegetable soup with pearl barley
Fresh
lobster bisque
lobster soup with a touch of cognac and double
cream
Potato and
watercress soup
A light refreshing cream soup. ( may be severed
hot or cold)
Gazpacho
Andaluz
chilled Spanish soup made from tomato, cucumber,
garlic, sweet pepper and onion
Our Chef
has produced these examples of the many soups
that may be prepared for your requirements. If
you have a particular favourite, he would be
delighted to discuss them with you.
FISH
DISHES
Salmon
Florentine
fillet of salmon topped with fresh spinach,
wrapped in filo pastry and served with a
lemon and dill sauce - £21.95 per person
Roulade of
lemon sole and smoked salmon
presented on a bed of fresh tomato concasse - £23.75
per person
Medallions
of Monkfish
coated in herbs, roasted in olive oil and
accompanied with saffron sauce - £23.75 per
person
Poached
Halibut Cutlet
napped in a cream, mushroom and pawn sauce - £26.95
per person
Black
Tiger Prawns Singapore
cooked with spring onions, fresh ginger, lemon
grass and garlic sserved on egg noodles
- £22.15 per
person
Fillet of
Sole Veronique
poached in white wine and coated in a cream sauce
garnished with green grapes - £22.90 per person
MAIN
COURSES
* Roast
sirloin of Scottish beef
accompanied with traditional Yorkshire pudding,
roast gravy and horseradish sauce
- £23.95 per
person
Supreme of
chicken estragon
breast of chicken served in cream and fresh
tarragon sauce, garnished with a Julienne of
fresh market vegetables - £20.90 per person
Roast
saddle of lamb
stuffed with Cumberland sausage, and served with
a delicate rosemary gravy - £23.75 per person
Roasted
spring chicken with bacon
roast half of spring chicken, presented the
traditional way with bread sauce and grilled
rasher of bacon - £20.90 per person
* Rack
of lamb
cooked to your requirements and served on to an
orange and red current Jus - £24.95 per person
Roast loin
of pork calvados
garnished with a glazed apple ring and served in
an apple and calvados sauce - £21.95 per person
Supreme of
guinea fowl en croute
breast of guinea fowl encased in filo pastry and
accompanied with a cherry brandy and pink
peppercorn sauce - £21.95 per person
Supreme of
chicken stiltonaise
breast of chicken filled with stilton and celery,
served with port wine sauce - £20.90 per person
Escalope
of turkey
Filled with chestnut stuffing and served in a
cranberry and apricot sauce - £21.95 per person
* Fillet
of beef Wellington
fillet of prime Scottish beef topped with a
mushroom duxelle, wrapped in puff pastry and
served with a chateaubriand Sauce, watercress and
straw potatoes - £26.95 per person
Wild boar
cutlet Victoria
served with a sauce of port wine, red current and
orange
flavoured with ground cinnamon and cloves - £25.95
Those dishes
marked with a * may
be carved in the room by the Chef,
for a small supplementary charge
TOTALLY
VEGETARIAN
Parcels of
filo pastry filled with fresh vegetables
served on a cheese and chive sauce
Ricotta
and spinach ravioli
home-made ravioli served with Julienne of
vegetables in a cream sauce
Baked
avocado pear
filled with mushrooms and quorn, glazed with a
tomato and basil sauce
Vegetarian gateau
layers of aubergine, courgettes and peppers
served on a light saffron sauce
Mushroom
stroganoff
aA combination of assorted mushrooms, touched
with cream. served with wild rice
Spring
vegetables served in watercress crepes
wafer thin pancakes filled with spring
vegetables, masked with cheese sauce
Nut and
avocado dumplings
accompanied with a citrus sauce
Chestnut
stuffed Sweet potatoes
served with chilli sauce on a beetroot and onion
salad
Aubergine
roulade
filled with ricotta cheese and raisins
All priced at
£21.50
DESSERTS
Chef's own
brandy snap basket
filled with fresh strawberries and chantilly
cream, served on a fruit coulis
Meringue
nest with hot brandied cherries
filled with vanilla ice cream and napped with hot
brandied cherries and flaked almonds
Individual
pear Belle Helena mousse
served on a rich dark chocolate sauce
Profiterole
with Hot Chocolate Sauce
Choux Pastry Balls filled with Cream and served
with delicious Chocolate Sauce
Bread and
Butter Pudding
Traditional British pudding, layers of bread and
butter mixed with sultanas,
cooked in the oven and served with a fresh
custard sauce
Sherry
Trifle
What more needs to be said!! A truly English
Classic
Trio of
Sorbets
A selection of three mouth watering sorbets to be
refresh the palate
Orange and
champagne mousse
A wonderful light dessert of fresh orange and
champagne mousse,
chilled and served with a sprig of mint
Individual
lemon meringue
sweet pastry case with a fresh lemon filling,
topped with light meringue served on a cointreau
sauce
Home-made
apple and raspberry pie
served hot and accompanied with lashing of fresh
cream
All priced at
£3.50
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