Page 10 - Brochure
P. 10

Menu B


                                   Ham Hock Terrine
                       with Toasted Focaccia and Carrot and Orange Relish

                          Caramelised Onion and Goats Cheese Tart
                      Served with Chive Crème Fraiche and Dressed Leaves

                                 Smoked Mackerel Pate
        Served with Warm Bruschetta, Roasted Cherry Tomatoes, Lemon and Caper Berry Dressing

                                Selection of Baked Breads

                                     Main Courses

                                      Sticky Beef
                  24hr braised Daube of Beef, Champ Potato, Seasonal Vegetables
                             and a Rich Rioja and Redcurrant Jus

                                Chicken with Dauphinoise
                     Oven roasted supreme of Chicken, served with a stack of
              creamy Dauphinoise Potato and Thyme infused Jus and seasonal Vegetables

                                 Roast Beef, Roast Pork
       With Crushed Root Vegetables, Roast and New Potatoes, Yorkshire Pudding, and Green Beans

                                    Roast Sea Trout
           Fillet of Sea Trout with Smoked Salmon Arancini, Warm Pesto Crushed Potato Salad,
                          Blush Tomatoes, and Creamy Crème Fraiche


                                  Sticky Toffee Pudding
                Our own recipe of moist Date Sponge served with a rich Toffee Sauce,
                             Vanilla Ice Cream and Honeycomb

                           Chocolate and Sea Salted Caramel Tart
             All Butter Chocolate Tart with Belgian Chocolate Mousse, Sea Salted Caramel,
                        Peanut Brittle, Honeycomb and Vanilla Ice Cream
                                  Grown Up Brownie
       Belgian Chocolate Brownie and Baileys Chocolate sauce served with smooth Vanilla Ice Cream

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