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| Lunch - £21.95 / Dinner - £25.95 |
| Wednesday 1st - Friday 23rd December 2011 |
| Monday to Friday – Lunch & Dinner |
| Only Available to Pre-booked Parties of Ten or More |
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| (V) Roasted plum tomato & basil soup: crusty bread |
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| Ham hock, lentil & mushroom soup: crusty bread |
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| (V) Brie, beef tomato & white onion tart |
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| Prawn & crayfish cocktail: Marie Rose sauce & brown bread |
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| Smoked Salmon & gravadlax duet: capers, lemon oil & walnut bread |
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| (V) Breaded baby goat's cheese: beetroot relish, green bean & hazelnut salad |
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| Winter game terrine: red onion marmalade & toasted brioche |
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| Fresh roast Norfolk turkey, glazed gammon, chipolata sausage: apricot stuffing, roast potatoes, green beans & carrots |
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| Pan fried fillet of seabass & salmon on parsnip potato puree with saffron beurre blanc, green beans & carrots |
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| Char-grilled 28 day aged sirloin steak: Bearnaise sauce, 'old fashioned' chips, grilled tomato & garlic mushroom |
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| (V) Brie, beef tomato & white onion tart: crushed new potatoes |
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| Char-grilled handmade Angus burger:(med or well done) Bearnaise sauce, pancetta, melted cheese & frites |
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| (V) Filo parcel of butternut squash, spinach & Long Clawson stilton: ratatouille, sweet potato chips & garlic aioli |
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| Creamy mash |
£2.50 |
| Garlic mushrooms |
£2.95 |
| Frites |
£2.50 |
| Tomato & onion salad |
£2.50 |
| Green salad |
£2.50 |
| Mushy peas |
£2.50 |
| Fresh mixed vegetables |
£2.95 |
| 'Old fashioned' chips (cooked in duck fat) |
£2.95 |
| New potatoes |
£2.50 |
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| Dark chocolate torte: peach nectar, clotted cream & almond brittle |
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| Trio of cheeses: Somerset Gold, Long Clawson Stilton, Somerset Brie, walnut bread, biscuits & red onion marmalade |
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| Selection of ice creams & sorbets |
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| Christmas pudding: brandy custard |
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| Merinque Pavlova: mixed berry compote & mascarpone |
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| Choice from a selection of mini puds |
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| Vanilla creme brulee: shortbread biscuit |
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Please note: On the day drinks or bills cannot be paid individually.
We will issue only ONE bill per table.
However all bills will be itemised.
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We reserve the right to make small changes to menu options dependent upon availability of ingredients
A service charge of 10% is added to your bill. All of the service charge is distributed amongst the staff
(Please note these menus are subject to possible minor alteration) |
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