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Sample Menu
(note this is a sample menu and options will vary)
To Begin
Soup of the Day ~ £ 5.60
Goats' cheese and sun-blushed tomato tart, drizzled with a balsamic reduction ~ £ 7.95
Tempura of scallops, coleslaw with sweet chilli & apple chutney ~ £ 10.50 / 14.95
Buffalo mozzarella & tomato salad with basil pesto ~ £ 7.95
Pear & walnut salad served with Stilton cheese ~ £ 7.95
Galia melon, wild fig, cranberry compote served with shaved Serrano ham ~ £ 7.50
Chicken Caesar salad with Little Gem, Parmesan & crispy pancetta ~ £ 10.95
Tempura calamari with homemade garlic aioli ~ £ 8.50
Moules marinière with shallots, leek & celery in cream sauce ~ £ 7.95 / 12.95
Gravalax served with mixed leaf, capers & granary bloomer bread ~ £ 7.95
To Follow
William Bray burger with bacon & cheese ~ £ 12.95
Braised blade of beef with creamy mashed potato & honey glazed root vegetables ~ £ 16.50
Lemon sole with creamed baby leeks, samphire & saffron new potatoes ~ £ 16.95
Poached haddock with bean cassoulet & broccoli florets ~ £ 15.95
Grilled chicken breast supreme, fondant potato, curly kale & sauce chasseur ~ £ 14.95
Mushroom ragoût tagliatelli finished with crème fraîche ~ £ 14.50
Roasted butternut risotto with truffle oil & Parmesan shavings ~ £ 12.50
Seared venison loin with Puy lentils, celeriac purée, carrots & raspberry jus ~ £ 25.50
Char-gilled ribeye steak ~ £ 22.50
Char-gilled fillet steak ~ £ 24.50
(Steaks served with hand cut chips, sun-blushed tomatoes, grilled portabello mushroom & peppercorn sauce)
Desserts & Cheese
Thyme brûlée & Demerara biscuit ~ £ 7.95
Spiced red wine poached pear & Winter berries ~ £ 6.50
Bread & butter pudding with cinnamon glaze ~ £ 5.95
Sticky toffee pudding with caramel sauce, strawberries & clotted cream ~ £ 7.95
Trio of ice creams or sorbets ~ £ 6.50
Selection of English Cheese ~ £ 11.95
~ Godminster Organic (full flavour, distinctive burgundy wax)
~ Tuxford & Tebult Stilton (set in the heart of Melton Mowbray, Leicestershire, matured for four months, full-flavoured blue)
~ Tornegus (created by James Aldridge, using Ducketts Caerphilly, washed in brine and wine marinated with herbs, semi-soft & spicy)
~ Somerset Brie (mild creamy, fresh, soft edible rind)
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