Starters
Stuffed Field Mushroom
Large open cup mushroom filled with stilton & garlic topped
with crispy bacon
Smoked Salmon Cornets
Scottish smoked salmon filled with prawns in either a lemon
mayonnaise or seafood sauce
Wood Pigeon Breast with Parsnip
Pan fried pigeon breast served on a crispy parsnip nest with
a rich Cranbury and port reduction
Wild Game Pate
A course game pate served with a Cumberland sauce, crispy
French salad and toast
Scallops wrapped in smoked Bacon
Scallops wrapped in bacon, pan fried till browned then baked
in garlic & Chablis white wine sauce, served on a wholemeal
crouton with fresh watercress
(a £ 4.00 supplement applies to
this dish)
Black Pudding
Locally produced black pudding gently sautéed in olive oil
served on a pool of sherry sauce
Eggs En Cocotte with Leeks and
Salami
Leeks and salami sautéed gently together placed in a ramekin
dish touched with fresh cream topped with an egg and oven baked,
once tasted never forgotten!
Three Soup Choices
Chose from either cream of asparagus, broccoli and stilton or
tomato & basil soup all freshly prepared and served with hot
fresh bread
Moules Marineres (for two
sharing)
Fresh mussels cooked in white wine, garlic, fresh parsley &
cream served with hot fresh crusty bread
Cabarete King Prawns
(this dish can be served as a main & a £4.00 supplement applies
as a starter)
A starter we discovered whilst living in the Caribbean, king
prawns flambéed in a period & coconut cream sauce, served with
watercress & fresh crusty bread
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Main Courses
Chicken Cambozola
Chicken breast stuffed with Cambozola & wrapped in bacon,
served in a white wine & garlic sauce
Chicken with Grainy Mustard &
Cheddar Cheese
Chicken breast tenderly pan fried in olive oil & butter until
golden basted with grainy mustard & topped with grated cheddar &
cream then baked
& served on a bed of spinach.
Gressingham Duck Breast with
Damson & Port Reduction
Fresh boneless duck breast, cooked to your taste & served
with a damson & port reduction
Roasted Saddle of Venison with
Spiced Red Cabbage, Port & Cranbury sauce
Locally sourced Scottish Saddle of venison oven baked to your
likening served on spiced red cabbage with a port & Cranbury
sauce
(a £4.00 supplement applies to this dish)
Lamb Cutlets with a Rosemary Jus
Lakeland Lamb cutlets gently pan fried served with baby vine
tomatoes in a rosemary jus
Sirloin Steak- plain or Au
Poivre
The finest Lakeland sirloin cooked to your taste, plain or in
a black peppercorn, brandy & cream sauce
Tournedos Rossini - Fiddleback Style
A succulent Aberdeen Angus fillet, served on a crouton topped
with a smooth duck liver pate with a deep chasseur sauce
(a £4.00 supplement applies to this dish)
Salmon Steak with Tarragon Cream
A Scottish salmon steak tenderly baked with shallots, fresh
tarragon & cream served with lemon & parsley garnish
Cod Loin in a Fish Cream Sauce
Lightly floured and pan fried cod loin served on a bed of
spinach in a tasty fish cream sauce
Wing of Skate with lemon, Butter
and Capers
Wing of skate baked in a foil parcel with lemon & capers,
delicious!
(a market price supplement applies to this dish and is subject
to availability)
Creamy Mushroom Stroganoff
A yummy vegetarian dish full of texture and tastes served
with tender asparagus and broad beans
Kedgeree
A meal from the Victorian days when it was served up as
breakfast! But delicious as an evening meal
made with rice, a
hint of curry powder, shallots, cream, eggs & un-dyed smoked
haddock
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Deserts
Lemon Cheesecake
A light and refreshing dessert made with lemon & cream on a
biscuit base
White Chocolate Bread and Butter
Pudding
A great desert made by our chef to his own recipe
Sticky Toffee Pudding
A rich sticky pudding served hot with either cream or ice
cream
Crème Brulee with Raspberry
compote
A delicate balance of vanilla, crispy caramel topped with a
rich raspberry compote
Strawberries & Lychees with Cream
A match made in Heaven & a pleasure for the palate!
Crofton Cheese Board
A selection of cheeses produced locally with biscuits
(for two sharing)
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Fresh Ground Coffee & Mints
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