NYE 2014

Set Menu

£50 Three courses

Starters

Roquefort, pear, celery, endive and walnut salad

Wild game terrine with home made fruit chutney and toasted brown bread

Scallops with pea puree, crispy pancetta and gremolata

Mains

Butternut squash, caramelised shallot, spinach and blue cheese Wellington

with red pepper coulis

Roast rump of lamb with crushed minted broad beans, lardons

and red wine jus

Braised “maiale” with champ mash and spicy cabbage

Pan fried sea bream with potato rosti, green beans and caviar beurre blanc

Desserts

Chocolate mousse

Sticky toffee pudding with caramel sauce and vanilla ice cream

Cheese selection with quince paste and oat biscuits

(Somerset Brie, Mull of Kintyre extra mature cheddar, Roquefort) 

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Christmas Day Set Menu 2014

£65 per person

Amuse Bouche

Scallop ceviche with papaya and mirim dressing

Starters

Beetroot gravdflax with keta caviar crostines

Caramelized onions and goats cheese tartlets

Wild game terrine with spicy fruit chutney and whole meal toast

Mains

Roasted free range turkey with bread sauce, cranberry jelly and gravy

Roast venison rack with red wine jus

Roast cod with pistachio and herb crust, red pepper coulis

Butternut squash, mushroom and goat’s cheese wellington

All mains are served with

 Roast potatoes, chestnut stuffing, pigs in blanket, Brussels sprouts and braised red cabbage

Desserts

Cheese selection with quince paste and oat biscuits

(Somerset Brie, Mull of Kintyre extra mature cheddar, Roquefort) 

Christmas pudding with brandy butter

Trifle of chocolate, cashew nuts and strawberry 


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Dinner Menu

Homemade crisps, home roasted cashews and peanuts 2.00, homemade bread with olive oil and balsamic 2.50

Olives 3.75, homemade humus and bread 4.50

Starters

Pea and Ham Hock soup with bread 5.50

Carpenter’s Scotch egg with gherkins and mustard mayo 6.95

Roquefort, pear, celery, mesclun leaves and walnut salad 7.25

Crispy polenta with baked goat’s cheese, Parma ham, grilled peppers and pesto 8.50

Wild game terrine with homemade fruit chutney and toasted brown bread 8.25

Smoked salmon, avocado and black beans timbale with sour cream 8.25

To share - Platter of bresaola, Parma ham, salami, chorizo, humus, babaganoush, Olives, semidried tomato, and bread 13.00

Pub Classics

Homemade beef burger with cheese, salad and fries 12.50 – add bacon 0.75 p/ slice

Beer battered haddock with French fries, mushy peas and tartar sauce 12.50

Salmon, prawns and haddock fish pie with mash topping and salad 12.50

Mains

Butternut squash, caramelised shallot, spinach and blue cheese Wellington

with red pepper coulis 12.50

Baked guinea fowl with apricot and thyme puree, braised ginger carrots

and roast garlic jus 17.50

Pan fried sea bass with cauliflower puree, green beans and chives butter 16.50

Braised salt beef glazed with honey and mustard with mash potato, home coleslaw

and red wine jus 16.75

Grilled Rib eye steak with French fries and peppercorn sauce 20.50

Sides

Mixed leaf salad 3.00, rocket salad with parmesan, 3.50 green beans with extra virgin olive oil and garlic 3.50, mash 3.00, French fries 3.00