Mains
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Fish
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Classic whole lobster thermidor
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£38.00
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| Fillet of cod vienna style with a sabayon of grain mustard |
£15.95
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| Whole sea bass baked with lemon and rosemary served with sauce Neptune |
£16.75
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| Baked Atlantic hake fillet with Mornay sauce and king prawns |
£14.95
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| Tempura of red mullet with sauce Aigre - Doux (sweet & sour) |
£13.95
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| Grilled lemon sole with brown butter |
£17.95
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| Fillet of Scottish loch salmon topped with herby tapenade and knapped with hollandaise |
£15.25
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| Monkfish tail with sweet cure ham, Provence sauce and wild mushrooms |
£17.75
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| Cornish mackerel with colcannon and tomato fondue |
£12.95
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| Fillet of sea trout with scallops, baby prawns and lemon butter sauce |
£16.75
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| Panache of halibut with sea scallop braised leeks in white wine sauce |
£16.20
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Meat
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| Braised rabbit with prunes and Madeira |
£13.75
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| Fricassee of partridge with brandy Madeira and wild mushrooms |
£15.75
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| Roast fillet of pork wth pancetta and sage and cider sauce |
£16.95
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| Half a roast duck in orange and grand marnier sauce {we use whole gressingham ducks} |
£17.50
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UK. confit of slowly braised crisp belly pork served with a sauté of
scallops and dressed with a honey and sweet chilli glaze & coriander |
£14.95
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| Roast rump of lamb with redcurrant, red wine and port wine reduction |
£16.95
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| 8 oz Aberdeen Angus ribeye steak with brandy and mixed peppercorn sauce |
£16.95
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| Flash fried calves liver with caramelised onions and bacon |
£14.25
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| Trio of lamb cutlets with white onion sauce |
£17.95
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| Fillet of venison with Cumberland sauce |
£19.95
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| Breast of guinea fowl with sauce albufera {bacon and white wine} |
£14.50
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| 8 oz Aberdeen Angus fillet steak with port and wild mushroom sauce |
£24.95
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