The Restaurant

NEW YEAR'S DAY LUNCH

 

 

STARTERS

Potato, Smoked Bacon & Rocket Soup
Served with warm fresh bread.

Field Mushroom
Topped with roast mediteranean vegetables glazed with mozzarella cheese and served with a cherry tomato compote.

Peppered Mackerel Fillet
Presented on cos lettuce with a beetroot and vodka salsa.

A Smooth Chicken Liver Parfait
With port jelly and toasted ciabatta.

Pan Fried French Black Pudding
Served on champ with cognac and peppercorn cream.

 

MAIN COURSE

Char Grilled Sirloin
With a warm salad of mushroom and cherry tomatoes served with crispy onion rings, fat chips and house salad.

Pan Fried Seabass Fillets
Served on rocket and celeriac crisps with a saffron beurre blanc.

Slow Roast Lamb Shank
With dijon mustard mash and redcurrant and fresh mint reduction.

Mushroom, Aubergine & Roasted Pepper Crepe
With a smoked applewood cheese crumble

Breast of Chicken
Filled with camembert cheese baked in the oven and served on a red pepper coulis.

 

Desserts

Pineapple & Passion Fruit Cheesecake
With passion fruit coulis and crushed fig puree.

Chefs Dark Chocolate Mousse
On a chocolate sponge dusted chocolate fudge frosting and served with a scoop of vanilla ice cream.

Lemon Tart
Topped with marscarpone cheese and shot of raspberry coulis on the side.

Homemade Rhubarb and Plumb Crumble
With vanilla custard.

Freshly Brewed Coffee and Mince Pies