Sample Menu

*** Please note this is an example of one of our many menus - please contact us if you require the current menu ***

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SpicedMonkfish with Tarragon Cous Cous and Orange Dressing
Chilled Canteloupe Melon with Pink Grapefruit and Rosemary Syrup
Deep Fried Mushrooms filled with Paté and a Cumberland Sauce Dip
Frogs Legs in Garlic and Herb Butter
Potato, Red Onion and Stilton Tart Tatin
with a Tarragon and Tomato Coulis
Sweetcorn and Red Pepper Chowder
Salad of Mix leaves with Grilled Red Peppers,
shaved Parmasan and Balsamic Vinegar
Chinese Water Chestnuts wrapped in Bacon

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Vegetarian Strudel, slightly Curried Served with a Fruit Compote
Local Rack of Lamb Served with a Leek and Potato Rostti and Redcurrant and Rosemary Jus
Beef Fillet Mignon with a Parmasan crust with a Pink Peppercorn Sauce
Roasted Chicken Breast spiced with Cajun, Honey and Ginger
Medley of Seafood with a Spaghetti of vegetables
and a warm lemon and Tarragon dressing
Poached Salmon on a bed of Steamed Vegetables
with a Lemon and Dill Sabayon
Pork Fillet filled with Apricots and Wine Onions Baked on a bed of Lemon and Coriander Cous Cous
Celery Veloute with Roasted Goats Cheese and Charred Red Peppers
All Served with a Selection of Vegetables

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Morgans Ruin (rich dark chocolate Torte)
Frozen Burnt Orange Soufflé with Grand Marnier sauce
Red Berry Cheesecake with Minted syrup
Crisp Pear Tart with Maple Syrup Ice Cream
Whisky and Marmalade Bread and Butter Pudding with Clotted Cream
Cinnamon Crème Brulé
A Selection of Farm Made Ice-Creams and Hot Raspberry Sauce
or Fruit Sorbets
Local Cheeses and Preserves

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Coffee and Chocolates Served in the in the Lounge