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Sample Table d'hôte Dinner Menu |
Oak Scottish Salmon and Prawns Parcel
With crispy leaves and shallot vinaigrette
Pan Seared Calamari
Sweet chilli, lime and extra virgin olive oil finished with fresh coriander
Poached Asparagus
With Hollandaise and poached egg
Pan Seared Chicken Liver
With creamy herb smooth risotto and red wine jus
Smoked Meat Salad
With olives, sun blushed tomato and parmesan shavings
glazed with balsamic essence
Fruit Sorbet
Cream of Leek and Potato Soup
Poached Fillet of Brill
In red wine accompanied with saffron mash and wilted spinach
Pan Seared Guernsey Sea Bass
Served with spring onion mash and herb cream fish fume
Char Grilled Halibut Steak
Complimented by seafood and pumpkin broth
Oven Roasted Honey Duck Breast
Served with braised cabbage and Port wine jus
Pan Seared Peppered Pork Tenderloin
With bean cassolet and apple Somoza
Mushroom Ravioli
In three cheese cream sauce and finished
with tomato concasse and fresh herbs
Black Cherry and Mulled Wine Cheesecake with Cassis Sorbet
Lemon and Lime Charlotte with Strawberry Ice Cream
Warm Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream
English and Continental Cheese with Grapes, Celery and Biscuits
Coffee and Chocolate Mints
£21.50. Hotel guests pre booked on half board terms £18.50
Alternatives may be chosen from the A là Carte Menu, although a supplement may be charged
Please ask the Restaurant Manager for details of availability
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