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Starter
- Local Moules Mariniere
- Fresh Roasted Goat cheese Provencal with comfit pepper and warm tomatoes
- Grilled Cornish sardine, Provencal sauce
- Pan fried Duck Foie Gras with caramelised Orange and Mezzo Peppered salad
- Grilled Tuna Lomo tart with Mushroom fricassee spinach sauce
- Terrine of Salt fish Gratin with Lemon toast
- Salmon Thai Fish Cake, red onion & black bean salad
- Crab Pacific salad with ginger and Sesame dressing
- Roast Pumpkin, Rocket & Crusted Brie curd salad
- Jellied Ham hock & Tarragon Terrine with Piccalilli and Toast
- Steamed Baby Leek with Tartar sauce
- Potato tart with Smoked Salmon
- Smoked Salmon & Scrambled Eggs
- Chef’s Salmon marinated with Dill, Horseradish and mustards Sauce
- Rock Oysters
(per half dozen)
- Native Oysters
(per half dozen)
- Lobster Salad
(Also Main Course )
Soup of the day
- Green peas soup with foie gras emulsion
Meat & Poultry
- Grill Pacific Skirt Steak with Braised Roots Vegetables
- Braised leg of Lamb, confit garlic and Rosemarie sauce
- Roasted Corn Fed Chicken with Creole Colombo sauce
- Grilled Rib eye Steak Rock salt, Potatoes Parisienne,
Curd Leaves and Madagascar pepper sauce
- Wild board Sausage and spring onion Mash with Bacon and Burgundy sauce
- The Chef’s Steak Tartar
- Rump of Lamb, Roast Garlic Polenta, and Sage flavoured Jus, and
mushroom fricassee
- New Orleans style Fried Chicken goujon, salad and Mustard dressing
Vegetarian
- Roast Mediterranean Vegetable Risotto with Parmesan & Rosemary
- Vegetable Ragout Colombo on crust
Fish & Sea Food
- Creole Risotto with Seafood
- Grilled Swordfish steak , Rocket with Lemon and herb sauce
- Grilled Fillet of Hake with spring onion, Mashed Potatoes and Mushroom
- Mayfair Grilled Salmon with Aspargus, and Piperade sauce
- Barbecued Mackerel with Rice, Gremolata and roasted pumpkins
Side order all the above
- Peas, New Potatoes, Chips, Mashed Potato
- Baby Leaf Spinach, Mixed or Green Salad
- Tomato Salad, French Beans, Broad Beans
Special of the day
Monday
Grilled Calves Liver & Bacon
Tuesday
Beef bourguignon
Wednesday
Stuffed Calamari
Thursday
Fried Goujons of Dover Sole and Salmon with Tartar Sauce
Friday
Battered Fillet of Cod, salsa and Pea sauce
Dessert
- Red berry crème Brule
- Rich Chocolate fondant, Vanilla cream emulsion
- Sticky Banana toffee Pudding with coconut Ice cream
- Opera, Coffee butter cream, chocolate ganache & almond biscuit
Ice Creams and Sorbets
- Vanilla and Honeycomb Ice Cream
- Dark Roast Coffee Ice Cream
- Bittersweet Chocolate Ice Cream
- Apricot Sorbet
- Wild Strawberry Sorbet
- Pink Grapefruit Sorbet
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