Food Menu 19 Aug 2008
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TAPAS MENU
Starters
Fruits de mer: oysters, prawns, crab, green lipped mussels, whelks, smoked salmon
18.50
1/2 dozen portugese rock oysters with shallot & cabernet sauvignon vinegar
8.40
Chilled roast tomato soup, basil oil
4.50
Carrot & coriander soup, crème fraÎche, croutons
5.50
Poached globe artichoke, vinaigrette
6.00
Panzanella: vine tomato, red onion, red wine vinegar & bread salad
5.50
Smoked mackerel mousse, pickled cucumbers
6.50
Dressed dorset crab with egg, parsley & lemon
7.50
Seared duck, fig & rocket salad, soy, honey & sesame dressing
6.50
Rabbit & pork terrine, red onion & ginger jam, toast
6.50
Bouillabaisse
7.00/12.00
Fresh tagliatelle, wild mushrooms, cream, garlic, shaved parmesan, rocket
6.50/10.50
Mixed tapas / with cured meats
8.50/12.50
Main Courses
Poached sea trout,boiled egg pea shoots, new potatoes,cucumber& dill
12.50
Marinated spicy butterflied mackerel fillet,chick pea salad
11.70
Mozzarella, sweet potato, aubergine & pepper stack, puy lentils& beetroot
9.50
Wild boar and apple sausages, butter bean stew, greens
10.50
Pan fried free range chicken breast, stuffed with mascarpone & basil, potato fondant,
12.70
Organic beef lasagne, mixed leaves
10.50
Roast leg of welsh lamb, bubble & squeak, jus, mint sauce
11.50
Grilled organic black mountain rib eye, confit onions , potato crisp, red wine sauce
14.50
Side Dishes
New potatoes, Rocket parmesan & balsamic, green beans,mixed leaf salad
3.50
Desserts
Fruit plate, greek yogurt, bee pollen
5.00
Dark chocolate chilli mousse, biscotti
5.00
Raspberry cheesecake
5.00
Pear & kumquat tart, crème fraiche
5.00
Summer pudding, clotted cream
5.00
Walnut cake, caramel sauce
5.00
Stilton, quince jelly & waterbiscuits
6.00
Chocolate truffles
3.50
Note
*Some dishes may contain nuts, please inform staff if you have nut allergies. smoking of cigars is not permitted
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