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A La Carte Menu | Lunch Menu | Sunday Lunch
A La Carte Menu - Evening Dining
| Starters |
| Pheasant and Smoked Bacon Pate steeped with Brandy, served with a citrus salad |
£6.50 |
| Roast Pigeon Breast on a Mustard and Parsley Mash, Mushroom Jus |
£6.50 |
| Hand Dived Scallops, pan fried with Red Chilli and Lime Butter |
£7.50 |
| Homebaked Walnut or Onion Bread with Butter or Olive Oil Drizzle |
£1.75 |
| Ceasar Salad, Smoked Pancetta, Shredded Chicken and an Anchovy Dressing |
£6.25 |
| Sweet Honey Dew Melon with a Mango Sorbet and Ginger Syrup |
£4.95 |
| Warm Goats Cheese Salad with a Red Onion Relish and Mixed Leaves |
£5.50 |
| Shropshire Blue and Celeriac Soup with Walnut Bread and Butter |
£4.95 |
| Marinated Kalamata Green and Black Olives |
£1.95 |
| Main Course |
| Steamed Seabass Fillets with Creamed Leeks, Potato Puree and a Saffron Sauce |
£15.50 |
| Pan Fried Duck Breast wth a Cumin Crust on Crushed New Potatoes and Bacon |
£15.75 |
| Medallions of Venison with Rosti Potatoes, Wild Mushrooms and a Juniper Berry Jus |
£16.95 |
| 21 Day Aged Local Shropshire Fillet of Beef served with a Green Peppercorn Sauce |
£18.50 |
| River Trout Fillets with Capers, Tomatoes and Rissole Potatoes |
£14.50 |
| Wild Mushrooms and Garlic Rissotto, Parmesan Shavings, Olive Oil Drizzle |
£13.95 |
| Prime Lamb Rump with Sriced Cous cous, Apricots and Fresh Coriander |
£15.25 |
| Local Pheasant Breast, Potato and Red Pepper Mash, Paprika Butter |
£14.95 |
| Ribeye Steak (Aged as before) |
£16.50 |
| Sirloin Steak (aged as before) |
£16.50 |
| Sweets |
| Hazelnut and Raisin Chocolate Cheesecake |
£6.25 |
| Passion Fruit Creme Brulee with Oat Biscuits |
£5.75 |
| Pear and Almond Frangipane with a Vanilla Custard |
£5.75 |
| Ginger and Lemon Sponge Pudding with Clotted Cream |
£5.25 |
| Warm Baked Apple Tart and Toffee Ice Cream |
£5.50 |
| Creme Caramel flavoured with Cardamon and served with a Raspberry Sauce |
£5.75 |
| A Platter of Fine Cheeses with Celery and Grapes |
£6.25 |
A La Carte Menu | Lunch Menu | Sunday Lunch
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