Sample Menus

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Spring A la Carte Menu

Soups
Cornish Crab Bisque served with Crab and Coriander Cakes

Spiced Vegetable Soup served with Falafels and Yoghurt and Mint Dip

Appetisers
Seared Fillet of Mackerel served with Beer Battered Baby Beetroot, Tomato and Horseradish Créme Fraiche

Peppered Goats Cheese, Jerusalem Artichoke and Almond Salad served with Lemon Dressing 

Foie Gras and Duck Liver Parfait served with Vanilla Confit Grapes and Toasted Brioche 

Brandy and Fennel Cured Salmon served with Portland Crab and Pernod Vinaigrette

Marinated King Prawns served with Orange and Radish Salad and Basil Sauce

Pigeon Terrine served with served with Apricot and Brandy Jam and Fresh Sprouting Peas

Intermediate Fish Course
We will be pleased to offer you an intermediate fish course from the fish main course selection as an addition to your meal at £12.50 per person

Complimentary Home-made Sorbet

Fish
Roasted Monk Fish wrapped in Prosciutto Ham served with Carrot Puree and Clam and  White Wine Sauce

Seared Fillet of Cod served with Braised Leeks and Sauce Vierge

Classic Grilled Dover Sole
served with Parsley Butter
(Supplement of £6.00)

Vegetarian
Morel adn Parmesan Filo Tart served with Tomato and Sour Cream Veloute

Spring Vegetable Gratin served with Watercress Cream

Meat and Poultry
Pan Fried Breast of Duck served with Red Cabbage Roulade, Spinach Spaetzle and Gingerbread Sauce

Pan Roasted Pork Tenderloin served with Apple and Pancetta Rosti and Preserved Fruits

All Spice Coated Fillet of Beef served with Spring Greens and Red Wine Jus
(Supplement of £6.00)

Loin of Spring Lamb and Basil Mousse Wellington served with Aubergine Puree and Provencal Vegetables

Chateaubriand served with Pont Neuf Potatoes, Slow Roasted Tomatoes, Crispy Onion Rings and Choron Sauce
(for two persons, supplement of £6.00 per person)

Pan Fried Saddle of Venison seasoned with Cumin served with Purple Sprouting Broccoli and Red and Green Peppercorn Sauce

Side Orders
Selection of Market Vegetables or Buttered New Potatoes (Supplement £3.75)

Desserts
A Tasting of Rhubarb Desserts: Rhubarb and Custard with Ginger Foam; White Chocholate and Rhubarb Mousse; Strawberry Rhubarb Sorbet and Freshly Poached Rhubarb

Pear Bavarian with Raspberry Sauce Centre served with Pear Sorbet

Deluxe Manjari Chocolate Delice served with Orange Mascarpone and Elderflower Froth

Strawberry Indulgence with Caramel and Chocolate

Cheeses
A selection of local English Cheeses.
These cheeses can also be served as an additional course and charged at £8.50 per person.

Filter Coffee, Cappuccino, Espresso, Tea served with Homemade Petit Fours Supplement £3.75.

£47.50 per person for three courses, inclusive of VAT at the current rate.

For resident guests on inclusive terms a supplement charge of £10.00 per person will be levied.