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Evening Table D'hôte Menu

Monday - Thursday
Two courses for £18.95 or three course for £21.95
Friday - Saturday
Two courses for £23.95 or three courses for £27.95
__________________________________________________________________
Soup of the day (V)
Chilled Charentais melon, Parma ham and strawberrieswith a refreshing melon soup
Warm confit local lamb with a Greek saladtender breast of lamb with a salad of feta cheese, olives, tomatoes, red onion with an oregano and mint dressing
Oriental chicken saladGrilled marinated boneless chicken thighs flavoured with soy, ginger, coriander with an avocado and lime dressing topped with a coriander cress toasted sesame seeds
Roast artichoke and pear saladon a warm artichoke and potato pancacke with melted blue veined Brie and honey dressing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Overnigh roast Packington pork belly and peppered fillet (GF)with black pudding, bramley apple sauce, cider braised potato and crackling
Roast rack of spring lamb£4.95 suppwith a pea and potato croquette, creamed leeks and red wine reduction
Wild mushroom and spinach risottoflavoured with garden herbs and truffle oil topped with a polenta crusted goat's cheese fritter (gf &v)
Pan fried calves liver and baconwith mashed potato, Port wine and onion gravy
Pan fried chicken breastwith glazed basil pesto, served with roast baby plum tomato and sweet pepper linguini
Grilled fillet of aged staffordshire beef£6.95with baked field mushroom and tomato topped with a stilton rarebit, peppercorn sauce and fat chips
All our main courses are served with seasonal vegetables of the dayEach main course is accompanied by its own potato garnish further side order, fat chips, mash potato, new potatoes £1.50 per portion
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bread and butter puddingserved and creme anglaise and caramel sauce
Baked choux patry bunsfilled with a milk chocolate pastry cream, a white chocolate ice cream and a warm dark chocolate sauce
Baked ginger parkinserved with a warm rhubarb compote, vanilla ice cream and a spiced cider syrup
Iced nougat parfaiticed parfait candied fruits with hazelnut praline with fresh raspberries and a fruit coulis
A selection of english and continental cheeses£1.50with pressed quince and water biscuits
Assiette gourmande£3.00a selection of five different sweet
Summer berry ripple cheesecakewith a medley of fresh berries and sauces
__________________________________________________________________
Fish menu of the day
(sample menu) We buy our fish on a daily basis and only a limited amount to keep our product fresh so from time to time we may run out.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Butterflied sardineswith a garlic, lemon and herb crust on a tomato and roast pepper salad
Smoked salmon, crab and avocado cocktail£3.95 suppWith a tomato dressing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pan fried fillet of sea bass £4.95on a crab, lemon and dill cous cous with chilli jam and sweet pepper coulis
Roast fillet of codon a mussel, potato and leek casserole
sauteed monkfish and king prawns£4.25 suppwith a chilli and garlic linguini
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cafetiere and petit fours£2.25
__________________________________________________________________
GF GLUTEN FREEV VEGETARIAN
Because of our full commitment to the comfort of our guests and the quality of the food we serve we would appreciate it if our diners would respect their booking time to help everyone have a pleasant meal. (i.e. 8.00pm booking arrival 19.55 / 20.05 pm)
All our suppliers are locally sourced, and we only use the freshest seasonal ingredients.
Parties of 10 and over a 5% service charge will be added to the final bill.

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Lunch Table D'hôte Menu

Lunch
Two course £15.95 or three course £19.95
Express Lunch
Two course £9.95 or three course £12.00, changes weekly
__________________________________________________________________
Soup of the dayas selected by Pascal
Chiiled Charentais melon, Parma ham and strawberrieswith a refershing melon soup (GF)
Warm confit local lamb with a Greek saladtender breast of lamb with a salad of feta cheese, olives, tomatoes, red onion with an oregano and mint dressing
Oriental chicken saladGrilled marinated bonelees chicken thighs flavoured with soy, ginger, coriander with an avocado and lime dressing topped with a coriander cress toasted sesame seeds
Roast artichoke and pear salad (GF &V)on a warm artichocke and potato pancake with melted blue veined Brie and honey dressing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Overnight roast Packington pork belly and peppered fillet (GF)with black pudding, bramley apple sauce, braised cider potato and crackling
Pan fried calves liver and baconwith mashed potato, port vine and onion gravy
Wild mushroom and spinach risottoflavoured with garden herbs and truffle oil topped with a polenta crusted goat's cheese fritter (V)
Roast rack of spring lamb (served pink)£4.95 suppwith a pea and potato croquette, creamed leeks and red wine reduction
Pan fried chicken breastwith glazed basil pesto, served with roast baby plum tomato and sweet pepper linguini
Grilled fillet of aged staffordshire beef£6.95 suppwith baked field mushroom and tomato topped with a stilton rarebit, peppercorn sauce and fat chips
All main courses are served with seasonal vegetables of the dayEach main course is accompanied by its own potato garnish further side order, fat chips, mash potato, new potatoes £ 1.50 per portion
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bread and butter puddingserved with creme anglaise and caramel sauce
Baked choux pastry bunsfilled with a milk chocolate pastry cream, a white chocolate ice cream and a warm dark chocolate sauce
Baked ginger parkinserved with a warm rhubarb compote, vanilla ice cream and a spiced cider syrup
Iced nougat parfaiticed parfait of candied fruits and hazelnut praline with freah raspberries and a fruit coulis
A selection of english continental cheeses£1.50 suppwith pressed quince and water biscuits
Assiette gourmande£3.00a selection of five different sweet
Summer berry ripple cheescakewith a medley of fresh berries and sauces
___________________________________________________________________
Fish menu of the day
We buy our fish on a daily basis and only a limited amount to keep our product fresh so from time to time we may run out.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Butterflied sardineswith a garlic, lemon and herb crust on a tomato and roast pepper salad
Smoked Salmon, Crab and Avocado cocktail£3.95 suppWith a tomato dressing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pan fried fillet of sea bass £4.95 suppon a crab, lemon and dill cous cous with chilli jam and sweet pepper coulis
Roast fillet of codon a mussel, potato and leek casserole
Sauteed monkfish and king prawns£4.25 suppwith a chilli and garlic linguini
___________________________________________________________________
Express lunch menu
(Sample menu changing daily) two course for £9.95 or three course for £12.00
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Seasonal melon and pineapple sorbetserved with a pineapple and kiwi dressing
or
Warm roulade of goats cheese and Parma hamwith a toasted pine nut and herb crust and a beetroot relish
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pan fried fillet of salmonon creamed cabbage with a smoked salmon and horseradish sauce
or
Pan fried chicken breastwrapped in smoked pork belly on a wild mushroom risotto
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chefs dessert of the day
Cafetiere And Petit Fours£2.25
__________________________________________________________________
G F = GLUTEN FREEV VEGETARIAN
Because of our full commitment to the comfort of our guests and the quality of the food we serve we would appreciate it if our diners would respect their booking time to help everyone have a pleasant meal. (i.e. 8.00pm booking arrival 19.55 / 20.05 pm)
All our suppliers are locally sourced, and we only use the freshest seasonal ingredients.
Parties of 10 and over a 5% service charge will be added to the final bill.

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Sunday Lunch

Three courses for £19.95 (sample menu changing weekly)

Soup of the day
Seasonal melon and Champagne sorbetfresh raspberries and mint syrup
Sauteed lamb kidneys, mushroom and chorizoin a grain mustard sauce on toasted onion bread
Butterflied sardineswith a garlic, lemon and herb crust on a tomato and pepper salad
Smoked salmon, crab and avocado cocktail£1.95with spicy tomato dressing
Oriental chicken saladgrilled marinated boneless chicken thighs flavoured with soy, corriander with an avocado and lime dressing topped with coriander cress and toasted sesame seeds
___________________________________________________________________
Roast sirloin of English beefwith yorkshire pudding, horseradish sauce and traditional gravy
Fish of the day£2.95
Pan fried calves liver and baconon creamed potato with Port wine and onion gravy
Grilled fillet of salmonwith creamed cabbage, smoked salmon and horseradish sauce
12 hour slow roast Packinghton pork bellyapple and tarragon puree, crackling and pan jus
Wild mushroom and spinach risotto (v)flavoured with garden herbs, crumbled goat's and truffle oil
Braised shin of beef BourguignonSlow cooked beef in a rich red wine sauce with button onion, mushroom and bacon on mash potato
* * * * * * * * *
Bread and butter puddingserved with creme Anglaise and caramel sauce
Selection of farmhouse ice creamserved in a brandy snap basket
Selection of continental and English cheeses£1.50 suppwith celery, grapes and biscuits
Sticky toffee puddingserved with toffee sauce
Lemon meringue piewith strawberry coulis and cream
Black forest cheesecakeserved with a black cherry compote and chocolate sauce
Vanilla creme bruleeserved with vanilla ice cream and a shortbread biscuit
* * * * * * * * * *
Cafetiere and petit fours£2.25 extra

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French gourmet menu

French evening
Friday 20th November
French menu£52.50
Roast local partridge breastwith sauteed spinach, parsnip and vanilla puree with a wild mushroom and Madeira sauce
* * * * * *
French onion souptopped with a cheese crouton
* * * * * *
Pan fried fillet of sea basswith a Provencal gateau and minted new potatoes
* * * * * *
Reblochon cheese soufflewith a grape salad
* * * * * *
Pineapple tart tatinwith coconut ice cream, rum and raisin syrup
* * * * * *
Cafetiere and petit foursUse this area to describe the dish and its ingredients

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British gourmet food Evening

Friday 26th February 2010

Smoked salmon, cucumber, egg and cress sandwich
___________________________________________________________________________
Spiced leek and potato Souptopped with a Welsh rarebit
___________________________________________________________________________
Steak, duxelle of mushroom and kidney pieon mash potato with roasted root vegetables
___________________________________________________________________________
Dumshyre Bluewith oat mill biscuit and heather honey
___________________________________________________________________________
Baked apple charlotteserved with custard
Cafetiere and petit fours

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Spanish and Italian Gourmet

friday 30th April 2010

Spanish and Italian
Friday 30th April
Carpaccio of melon and Parma hamwith an aged balsamic vinegar jelly
__________________________________________________________________
Tuscan bean soupvegetable, tomato and white haricots beans soup
__________________________________________________________________
Loin of porkbraised in milk with a roast pepper and tomato risotto
__________________________________________________________________
Gorgonzolawith poached pear and heather honey
__________________________________________________________________
Apple and olive oil cakeserved with mascarpone cream
Coffee and petit fours

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Christmas Day Lunch 2010

£79.50 per person

Canapes on arrival
Wild mushroom and pheasant brothwith wild mushroom tortellini and truffle oil
Rabbit and guinea fowl terrinewith toasted hazelnut salad, apple relish and toasted ciabatta bread
Seasonal melon and Champagne sorbetwith elderflower and raspberry jelly and a pink Champagne syrup
__________________________________________________________________
Smoked salmon, crab and king prawn cocktailwith a lighly spiced tomato dressing
__________________________________________________________________
Roast aged staffordshire sirloin of english beefwith yorkshire pudding served with horseradish sauce and traditional gravy
Roast staffordshire turkeyserved with bread sauce, cranberry sauce, sausage meat seasoning and pan gravy
Baked organic cheddar cheese souffleon a casserole of Jerusalem artichokes and leeks
Pan fried fillet of sea basswith woodland mushroom and baby spinach finish with a chablis cream sauce
__________________________________________________________________
Christmas Assiette 2010Iced nougat parfait, white chocolate and brioche nutter pudding, brandy snap with caramel mousse with toffee apples
Selection of english and continental cheeseswith onion bread, grapes and quince jelly
__________________________________________________________________
Cafetierewith homemade mince pies

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Christmas Fayre Menu 2010

Lunch pricing & Availability
(Sunday normal sunday lunch menu)
Monday 29th November - Friday 24th December: two courses for £15.95 or three courses for £19.95.
Evening Pricing & Availability
Monday 29th November - Thursday 2nd December: two courses for £ 19.95 or three courses £22.95 Saturday 4th December - Friday 24th Two course £24.95 three course £28.95
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Soup of the day
Grilled duck, guinea fowl and rabbit sausagewith apple mash, cranberry and orange relish
Cauliflower cheese risottowith melted Brie, toasted almond and truffle oil
Warm Jerusalem artichoke pancakewith pear, blue cheese and walnut salad tossed in a rapeseed honey dressing
Sauteed king prawn chilli and garlic linguini£3.95with roast tomato and sweet peppers
Seasonal melon and Champagne sorbetwith mango, passion fruit and orange mint syrup
Smoked salmon, crab and avocado cocktail£4.95with a bloody Marie dressing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pan fried breast of Chickenwith wild mushroom and linguini
Fish of the day£4.95
Braised beef Bourguignonslow cooked beef in a rich red wine sauce with button onion, mushrooms and bacon on horseradish mash
Butternut squash and sweet potato taginewith chilli, lemon and date cous cous
Roast loin of local venison (served pink)£5.95with sauteed sprouts and bacon, Dauphinoise potato and red wine jus
Grilled escalope of salmonon a smoked salmon and leek risotto with a lemon and date cous cous
"12 hour" slow roast packing pork bellywith peppered fillet, black pudding, apple sauce cider braised potato and crackling
Grilled fillet of aged staffordshire beef£6.95with grilled mushroom, tomato and stilton rarebit, peppercorn sauce and fat chips
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bread and butter puddingserved with creme Anglaise and caramel sauce
Vanilla creme bruleewith an iced satsuma cream and brandy snap crisp
Lemon and meringuelemon parfait, lemon biscuits and baked meringue
Dark chocolate ganachewith a white chocolate ice cream and warm brandied cherries
A selection of English and Continental cheeses£1.00with pressed quince and water biscuits
Christmas puddingwith brandy sauce

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Boxing day & New year's lunch

£32.95

Boxing day availability
12.00 / 12.15 / 12.30 / 12.45 - 15.00 / 15.15 / 15.30 / 15.45. NEW YEARS DAY LUNCH same menu sitting 1200/12.15/12.30/12.45/1.00/1.15/1.30
_____________________________________________________________
Lightly spiced parsnip soup
Layered chicken, bacon and parsley terrinewith a Caesar salad
Smoked salmon, crab and avocado cocktailaccompanied with a bloody Marie dressing
Warm salad of goats cheesewith roast pepper and olive salad with balsamic dressing
Seasonal melonwith Parma, figs and a rich port syrup
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SLOW ROAST SHOULDER OF LAMBwith mashed potato and Tarragon jus
ROAST AGED STAFFORSHIRE SIRLOIN OF ENGLISH BEEFserved with yorkshire pudding, horseradish sauce and traditional gravy
GRILLED CALVES LIVER AND BACONon bubble and squeak with a red wine sauce
GRILLED FILLET OF SALMONwith a smoked salmon and dill linguini
ROAST BUTTERNUT AND SAGE RISOTTOtopped with crispy brie fritters
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BREAD AND BUTTER PUDDINGserved with caramel sauce and creme anglaise
RASPBERRY RIPPLE CHEESECAKEwith raspberry compote
DARK CHOCOLATE AND MANGO GANACHEwith sesame seed twirl and winter fruit coulis
BANANA AND RUM BRULEEserved with hot banana and cinnamon fritter
SELECTION OF ENGLISH AND CONTINENTAL CHEESESwith quince and water biscuits
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CAFETIERE£2.25and petit fours

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New Years Lunch Menu

£32.95

New years day availabilty
12.00 / 12.15 / 12.30 / 12.45 / 1.00 / 1.15 / 1.30
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lightly spiced parsnip soup
Layered chicken, bacon and parsley terrinewith a caesar salad
Smoked salmon, crab and avocado cocktailaccompanied with a Bloody Marie dressing
Warm salad of goats cheesewith roasted pepper and olive salad, balsamic dressing
Seasonal melonwith parma ham, fresh figs and a rich port syrup
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Slow roast shoulder of lambwith mashed potato and tarragon jus
Roast aged staffordshire sirloin of english beefserved with yorkshire pudding, horseradish sauce and traditional gravy
Grilled calves liver and baconon bubble and squeak with a red wine sauce
Grilled fillet of salmonwith a smoked salmon and dill linguini
Roast butternut and sage risottotopped with crispy brie fritters
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raspberry ripple ceesecakewith raspberry compote
Dark chocolate and mango ganachewith sesame seed twirl and winter fruit coulis
Banana and rum bruleeserved with hot banana and cinnamon fritter
Selection of english and continental cheesewith quince and water biscuits
Bread and butter puddingserved with creme Anglaise and caramel sauce
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cafetiere£2.25and petit fours

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New Years Evening

Champagne and canapes at 7:30pm, meal served at 8pm

£57.50 per person
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Foie gras and truffle parfait£rhubarb chutney, toasted sweet onion breadwith parmesan and roquette
OR
Smoked salmon, crab and king prawn cocktailaccompanied with a lightly spiced tomato dressing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Haggis, neeps and Tatties
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grilled fillet of Halibutwith a casserole of woodland mushrooms, saffron potatoes and French beans
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Selection of english and continental cheeseserved with quince and water biscuits
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Assiette gourmande 2009a selection of three different sweets
Cafetiere and petit fours

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