|
Main Courses
-----------------------------------------
Sirloin Steak
12oz uncooked of Prime Scotch Beef cooked to your liking on the griddle.
Rump Steak
12 oz uncooked of Prime Scotch Beef cooked to your taste on the griddle.
Fillet Steak
8 oz of Prime Scotch Beef cooked on the griddle to your liking.
T-Bone Steak
20 oz of Prime Scotch Beef cooked on the griddle to your liking.
All the above Steaks are accompanied by one of the following
Traditional With onions, mushrooms and tomato.
Au Poivre Green peppercorn, brandy and cream sauce.
Stilton and Prawns English Stilton melted over your steak with prawns.
Borras Sliced Shitaki and button mushrooms in a creamy red wine sauce.
Dianne With mushrooms, onions, tomatoes and garlic in a creamy white wine sauce
Cafe de Paris Onions, mushrooms and tomato flamed with brandy finished with cream and topped with homemade savoury butter.
------------------------------------------
Half a Duck
Roasted in the oven until crispy and served with a
cassis, redcurrant jelly and cream sauce, garnished
with fresh English Strawberries.
Duck Supreme
Roasted in the oven until pink, then thinly sliced
Served with a rich Marsala and cream sauce,
garnished with deep fried crispy Leeks.
Locally Smoked Chicken
Half a smoked chicken served with a sherry and
cream sauce flavoured with a hint of Dijon mustard
Chicken Supreme
Filled with prawns, Boursin cheese and fresh basil
wrapped in puff pastry and baked in the oven,
served with Madeira, mushroom and cream sauce.
Rack of English Lamb
Roasted in the oven until pink, then top fresh garlic breadcrumbs, served with a red wine and cream sauce flavoured with fresh Rosemary garnished with Pear and Rosemary jelly.
Pork Tenderloin
Sauté with onions, mushrooms. bacon lardons and button onions, flamed with red wine, finished with cream and garnished with crispy cheese dumplings flavoured with horseradish.
Crocodile
Strips of crocodile marinated and served Thai style with coconut milk, sweet chilli and a dash of lime juice, served in a filo pastry basket and garnished a timbol of rice.
A Taste of the Wild
Slices of Kangaroo, Venison and Ostrich marinated in our
own secret recipe then gently cooked on the griddle,
served with a sauce of sun dried tomatoes, wild mushrooms
and button onions flamed with brandy and finished with cream.
Somerset Wild Boar
Cooked on the griddle and served with a sauce of shallots
and sun dried apricots flamed with cider, finished with a
hint of cream and flavoured with stilton cheese.
Homemade Steak and Kidney Pie
Scottish Beef and kidney in a rich beer flavoured gravy,
topped with puff pastry and baked until golden
Homemade Lamb and Mint Pie
English Lamb in a savoury white wine gravy flavoured
with fresh mint, topped with puff pastry and baked until golden.
Homemade Chicken, Ham and Mushroom Pie
Pieces of Chicken, Wiltshire Ham and button mushrooms
in a savoury sauce flavoured with herbs, topped
with puff pastry and baked until golden.
Homemade Seafood Pie
Scampi, Prawns, and Salmon in a creamy white wine sauce,
topped with puff pastry and oven baked.
Salmon and Monkfish Plate
Slices of both fish lightly sauté with scampi, prawns and mussels, finished in a white wine and cream sauce
flavoured with a hint of Pernod.
Seabass
Fillet of Seabass, lightly seasoned and pan-fried in garlic butter, with scampi, prawns and scallops, present on a bed of crispy mixed leaves and drizzled with homemade raspberry, olive oil and balsamic dressing.
Supreme of Halibut
Gently poached in white wine with sweet coconut milk and
fresh lime juice, finished with a cream sauce and garnished
with a julienne of crispy leeks and seared scallops.
A Trio of Fish
Slices of Barramundi, Blue Marlin and King Fish lightly
sauté and served with diced tomato, fresh dill and fresh
basil in a Noilly Pratt and cream sauce, garnished
with cornets of smoked salmon.
Tuna en Croute
A supreme of fresh Tuna wrapped in puff pastry with
French Brie and fresh Basil baked in the oven until
golden and served with a prawny white wine and cream sauce.
Lemon Sole
Lightly dusted in our own blend of herbs and spices,
then pan fried in butter, topped with a duo of homemade savoury
butters and garnished with slices of Lemon and cucumber.
King Scallops
Wrapped in bacon and gently sauté, flamed with Benedictine
and finished with cream and a hint of Turmeric, garnished with herbs.
All Main Meals are served with a minimum of
six fresh seasonal vegetables
Vegetarian Tagliatelli
Spinosi egg pasta bound with onions, cherry tomatoes and wild mushrooms in a smoked apple wood cheese sauce. Topped with chevre goats cheese and gratinee.
Vegetarian Parcel
Carrots, onions, mixed mushrooms and courgettes bound with a sweet cider sauce, flavoured with stilton cheese and wrapped in a filo pastry parcel and baked in the oven, served with a fresh tomato and basil sauce laced with brandy.
Mushroom Stroganoff
Seasonal Wild Mushrooms and button mushrooms lightly
sauté with onions, gherkins and paprika, flamed with
brandy and finished with cream served in a
filo pastry basket, garnished with herbs.
|
|
Sample Sweets Menu
-----------------------------------------
Bread and Butter pudding
Bread and butter layered with sultanas, in vanilla custard sprinkled with Demerara sugar and baked, served with whipped cream or vanilla ice cream.
Sticky Toffee Pudding
Made to our own special recipe, a lightly steamed traditional date sponge, slowly baked and served with hot toffee sauce and cream or ice cream.
Summer Fruit Brulee
A rich creamy custard flavoured with Vanilla and Fresh Soft Berries, chilled and served with a freshly caramalised sugar top and a scoop of Orange and Grand Marnier Ice-cream, accompanied by homemade butter shortbread.
Raspberry Meringue
Old fashioned meringue layered with redcurrant jelly and fresh raspberries, infused with Cherry Wine, stacked with cream, topped with meringue and surrounded by strawberry sauce.
Homemade Strawberry and Champagne Ice Cream
Summer strawberries infused with champagne, served with homemade shortbread, with an extra drop of bubbly on top
Scotch Mist
A lightly frozen mixture of whipped double cream, crunchy meringue, honey and Scottish Whisky, with an extra nip on top. Yum! Yum!!
A Duo of Sorbets
Homemade Kiwi and Lime sorbet and a Strawberry Wine sorbet, served in a tall glass, with a nip of strawberry wine on top, garnished with fresh berries.
Banoffie Pie
Here again due to great customer demand!
Layers of Bananas on a biscuit base, topped with toffee and whipped cream, sprinkled with grated chocolate and served with a chocolate sauce.
Homemade Apple and Rhubarb Crumble
Pieces of Apple with new season English Rhubarb, topped with crispy crumble and served with hot custard.
Strawberry Shortbread
Homemade vanilla shortbread stuffed with Grand Marnier soaked Strawberries and whipped cream, surrounded by a fresh strawberry sauce, garnished with fruit.
Homemade Melon Sorbet
Lightly frozen melon sorbet, laced with Midori Melon Liqueur and a dash of fresh lemon. Served in a tall glass served with homemade shortbread.
Tangy Lemon and Cointreau Cheesecake
A light and creamy lemon cheesecake, on a butter biscuit base, topped with fresh lemon curd, garnished with caramalised orange and lemon zests.
A Duo of Mousse
One a White Chocolate mousse laced with Baileys liquer, the other of Dark Chocolate and rum, served in a brandy snap basket, surrounded by a rhubarb, apple and calvados sauce.
Cheese Board
We have a large cheese board which will be brought to your table, choose form at least 10 cheeses, these are served with biscuits, butter and homemade spicy chutney.
|
|
We have a Selection of Dessert Wines and Ports...
Selected Dessert Wines
Fairview 2002 - Sweet Shiraz
An unusual sweet shiraz from the Fairview estate in South Africa, we think a fantastic find, goes well with rich puds, epescially chocolate. (18% Alc. Vol)
Campbells Rutherglen Muscat
A luscious fortified wine in the style unique to the Rutherglen region of Australia, drawn from Campbells aged reserve, this blend displays rich, yet raisin fruit flavours. (17.5% Alc. Vol)
Jose Sala Muscat
A sweet dessert wine from Southern France, made from the Muscat grape which imparts a fragrant, fruity flavour, rich and luscious, it also makes an excellent aperitif. (15% Alc. Vol)
Our Selected Ports
Served in a 50ml measure
Cockburn's Ruby Port
------
Graham's Vintage Port 1995
------
Taylor's 10 year old Port
------
Taylor's 20 year old Port
------
Smith Woodhouse 1985 Vintage (decanted)
We also offer a selection of Coffees and Liquer Coffee
|
