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Express lunch and Sunset menu

Changing weekly

Express lunch two course £ 11.00 three course £13.00
Monday - Friday 12-2
Sunset two courses £ 12.95 three courses for £14.95
Monday - thursday 6 - 7 pm ( sample menu )
__________________________________________________
Starters
Seasonal melon and Champagne sorbetserved with pineapple, kiwwi and mint syrup
Soup of the day
Goat's cheese bruschettawith plum tomato, onion marmalade, rocket, walnut, basil pesto dressing
__________________________________________________
Mains
Mushroom and spinach risottoserved with Parmesan cheese and truffle oil
Pan fried lamb's liverwith bacon, mash potato and onion gravy
Roast breast of chickenwrapped in Parma ham with macaroni cheese, olives and piquillo peppers
__________________________________________________
Desserts
Vanilla creme bruleeserved with shortbread biscuit
Dessert of the day
Bread and butter puddingsserved with creme Anglaise and caramel sauce

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Table D'hôte Menu

lunch and evening

Lunch Monday - friday
One course £ 11.95 Two course £16.95 or three course £20.95
Evening menu
Monday - thursday Two course £20.95 or three course £24.95
Friday - saturday
Two course £ 25.95 three course £ 29.95
__________________________________________________________________
Soup of the dayas selected by Pascal
Smoked haddock risottoTopped with a soft poached egg and a herb and cheddar crumb
Pork and duck rillette spring rollsWith smoked duck, spring onion, mouli, carrot and toasted sesame seeds, plum and mango chutney
Pear, fig, and Roquefort saladWith walnuts, rocket, chicory and croutons, blue cheese dressing
Spaghetti of red mullet and Merguez sausage£2.45 suppfillet of red mullet cooked in white wine, mixed with spaghetti, tomato and parsley and slighly spicy French sausage
Warm cannelloni of goats cheeseWrapped in piquillo peppers and Parma ham with celery and grapes, honey and rapeseed dressing
Smoked salmon and king prawns£4.95 suppWith fennel, lemon, avocado cream and caviar
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pan fried breast of chickenwrapped in Parma ham, macaroni cheese, piquillo pepper, olive jus
Roast breast of Gressingham duck. Served pink£5.95 suppwith French beans, pancetta, mash potato and a wild mushroom jus
Grilled escalope of salmonon crushed new potatoes, smoked salmon, leek and dill veloute
Roast butternut squash and potato gnocchiWith baby spinach, toasted pine nuts , sage and mascarpone
Overnight roast shoulder of lambWith roast swede, Dauphinoise potatoes, shallots and rosemary jus
"12 hour" Slow Roast Packington Pork BellyFlavoured with sage and onion stuffing, sauteed potatoes, creamed cabbage, chorizo, pan jus and crackling
Grilled Fillet of Staffordshire Beef£6.95 suppWith garlic mushrooms, roast cherry tomatoes, tempura of onion rings, peppercorn sauce and fat chips
Fish of the day£4.95 supp
All main courses are served with seasonal vegetables or salad 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
Vanilla creme bruleewith a home-with red wine poached pear, shortbread biscuits
Lemon curd meringue cheesecakeWith candied zest, sherbert and lemon syrup
Iced coconut and Malibu parfaitWith a baked pineapple fill parcel, mango sauce
A selection of english and continental cheeses£1.50 suppwith pressed quince and water biscuits
Assiette gourmande£4.95 SUPPone to share between two a selection of five different sweet
Warm chocolate and dried cherry brownieWith a white chocolate chip ice cream
___________________________________________________________________
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. 1.00 pm booking arrival 12.55 / 13.05 pm 8.00pm booking arrival 19.55 / 20.05 pm)
All our suppliers are locally sourced, and we only use the freshest seasonal ingredients. If you require any of the above dishes to be cook plainly, slighly changed, steamed or without seasoning do not hesitate to ask, also starters can be served as main course.
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 £20.95 (sample menu changing weekly)

Soup of the day
Pear, fig and roquefort saladwith walnuts, rocket, chicory and croutons, blue cheese dressing
Smoked salmon and and crab salad£ 2.95 suppwith fennel, lemon, avocado cream and caviar
Goat's cheese bruschettawith onion marmalade, rocket and walnut salad
Seasonal melon and Champagne sorbetwith pineapple, kiwi and mint syrup
Spaghetti of red mulletfillet of red mullet bound in a tomato, chilli, caper, olive sauce cooked in white wine and saffron
___________________________________________________________________
Roast sirloin of English beefwith yorkshire pudding, horseradish sauce and traditional gravy
Mushroom and spinach risottowith parmesan cheese and truffle oil
Fish of the day£3.45 supp
Roast breast of chickenwrapped in Parma ham, with macaroni cheese, piquillo pepper and olive jus
Overnight slow roast Packington pork bellywith apple sauce, crackling, black pudding dumpling and pan jus
Grilled escalope of salmonon crushed new potatoes, leek, smoked salmon and dill veloute
Grilled lamb's liver and baconon mash potato and onion gravy
* * * * * * * * *
Bread and butter puddingserved with creme Anglaise and caramel sauce
Lemon curd meringue cheesecakewith candied zest, sherbet and lemon syrup
Selection of continental and English cheeses£1.95 suppwith biscuits, celery apple and quince
Vanilla creme bruleewith shortbread biscuits
Dark chocolate and mint marquisewith an iced white chocolate parfait
Apple crumbleserved with custard
* * * * * * * * * *
Cafetiere and petit fours£2.25 extra

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Function and Wedding menu 2011

Three course £30.95

suggestions on arrivalglass of Champagne with a selection of canapes and olives £9.95
Bucks fizz, selection of canapes and olives £ 8.45selection of canapes and olives £3.45
SOUPSRoast plum tomato and red pepper soup with a basil pesto
French onion and cider soup with gruyere crostini toppingLeek and potato soup with crispy croutons
Creamed wild mushroom soup laced with truffle oilPea and ham soup with crispy herb dumplings
Carrot, orange and ginger soup with coriander creamUse this area to describe the dish and its ingredients
STARTERS
Seared medallion of salmonwith a hot pepper marmalade, cucumber creme fraiche
Sauteed field mushroomsbound in a mascarpone, tarragon and Dijon mustard sauce on toasted brioche
Pressed chicken, bacon and parsley terrinewith a baby gem lettuce, anchovy and Parmesan salad, Ceasar dressing
Warm tomato, goat's cheese and onion tartwith a pesto dressing
Grilled smoked haddock and cheddar rarebitwith a tomato and chive salad
Seasonal melon and raspberrieswith a Champagne sorbet and mint syrup
Smoked salmon, crab and avocado cocktail£2.95 suppwith a bloody Marie dressing
Main courses
\"12 Hour\" slow roast shoulder of lambwith dauphinoise potato, roast shallot and rosemary jus
Overnight roast Packington pork bellywith apple sauce, cider gravy and crackling
Crispy confit duck legwith sage and apple cake, cinnamon jus
Pan fried breast of chickenon bubble and squeak cake with a mushroom, tarragon and leek sauce
Roast sirloin of Staffordshire beef£3.95 suppwith roast chateau potatoes, wild mushroom and Madeira sauce
Roast Staffordshire turkeychestnut stuffing, chipolata and cramberry sauce
Warm poached fillet of salmonwith lemon mayonnaise, minted new potatoes, tomato and cucumber salad
Pan fried fillet of sea bass£3.95 suppwith sauteed wild mushroom, baby spinach and chive cream sauce
Roast fillet of cod£2.95 suppcreamed cabbage, horseradish and smoked salmon sauce
Grilled fillet of lemon sole£3.95 suppwith a crab, lemon and dill risotto
VEGETARIAN
Main course or starter option
Cauliflower cheese and chive risottotopped with hazelnut and herb crumble
Roast Mediterranean vegetable cannelloniwith a basil cream
Twice baked cheese cheese soufflewith rocket, celery and apple salad
Wild mushroom and asparagus lasagnewith a soft poached egg and a tarragon veloute
DESSERTS
Dark chocolate and raspberry ganachewith a white chocolate sauce
Vanilla creme bruleewith spiced pineapple and coconut ice cream
Selection of English and Continental cheeses£1.95 suppwith homemade chutney and biscuits
Strawberry ripple cheesecakeaccompanied with a strawberry compote
Classic French lemon tartwith a raspberry coulis
Bread and butter puddingserved with custard and caramel sauce
Warm treacle tartserved with vanilla ice cream
Lemon and Meringueiced lemon parfait with warm meringue, lemon biscuit, syrup and sherbet
Coffee or tea
with homemade petit fours

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French Rustic Evening

Thursday 26th January 2012

Le Menu
£29.95 per person
to include a bottle of house wine couplePascal own selection
Moules MariniereMussel in a white wine sauce with onions, garlic and parsley
or
Potage Saint GermainSplit pea soup with smoked ham hock croutons
Or
Terrine de foie de pouletTerrine of chicken livers with toasted brioche and chutney
* * * * *
Casserole hivernal d'agneaucasserole of lamb with winter vegetables and mash potato
Or
Confit de canardConfit duck leg on a white bean and Toulouse sausage cassoulet
Or
Fillet de mullet sauce Provencalegrillet fillet of red mullet with roast Provencal vegetables on crushed new potatoes
* * * * *
Creme brulee vanilleVanilla creme brulee with a pear poached in red wine and shortbdread biscuit
Or
Brie au infusion de truffestruffle brie with rocket, grapes, walnuts and French bread
Or
Marquise au chocolatChocolate mint Marquise with white chocolate iced parfait
* * * * *
Cafe coffee £ 2.25

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