Celebrate St. Valentine's Day in style

£ 32.50 for Starter, In between, Main course & Dessert.

We have a four course Valentine's Menu available for dinner Wednesday 14, Friday 16 and  Saturday 17 February 2018 and for lunch on Sunday 18 February 2018.
Dinner tables are available at 18.30, 19.15 or 20.00 hrs..
Lunch tables are avail at 12.00 or 14.00 hrs on Sunday 18 February.
Reservations are required with a £ 15.00 per person deposit.
Most of our dishes can be adapted to allow for coeliac, lactose free and nut free diets provided we are advised at the time of reservation. The menu may change subject to availability of commodities.

 

Starter

Irish beef & oatmeal black pudding salad with orange, cured ham and raspberry dressing.
Assiette de charcuterie; selection of pate, cold meats and terrine, toasted brioche and Cumberland sauce.
Mussel vol au vent, parsley sauce.
Oriental style crab cakes with chilli, garlic & coriander and sweet & hot sauce.
Smoked and marinaded seafood with sakura leaves, rice wine vinegar, dill & honey dressing.
Marlborough mushrooms & herb butter fried bread.
Mediterranean salad; Feta cheese, mozzarella cheese, olives, cucumber, tomato with sakura leaves and balsamic dressing.
Vegetable and truffle broth.

In between
A selection of sorbets or fragrant vegetable bouillon to cleanse the palate.

Main Course
Rib eye of beef with red wine jus.
Venison fillet, Marlborough mushrooms and grand verneur sauce.
Lamb rump, red currant, orange & port jus.
Tournedos of cornfed chicken, cured ham wrapped, filled with mushroom duxelle on white wine jus.
Cod & smoked oysters steamed and roasted in pastry with spinach and gruyere sauce.
Risotto with prawn, scallop, mussel, samphire, salad & bread.
Roasted fish; catch of the day roasted with herb butter on vegetable julienne, white wine cream sauce.
Vegetarian feast; Dolmades, lentil stuffed courgette, stuffed cabbage leaves, artichoke, plaki, stuffed chicory, tomato & basil sauce and pilaf rice.
Marlborough mushroom risotto with truffle and tarragon, bread and salad.

Dessert
Winter fruit dessert; Apricot bavaroise, brandy preserved summer fruit compote and meringue.
Chocolate dessert of opera gateau, chocolate mousse and dark chocolate ice cream.
Bread & butter pudding & crème anglaise.
Selection of cheeses with oat cakes.
Lemon posset, citrus fruit and Grand Marnier compote.
Tarte tatin & crème anglaise.