|
Dinner Menu 2008
This 5-course meal will be served Tuesday to
Saturday
Evenings from Dec 2nd to 23rd
Appetizers
Spicy Meatballs and Goat’s Cheese Tartlets
Starters
Soup of the day
Pasta with smoked haddock, courgettes and cream
Fillo pasty Tart with ratatouille and goat’s cheese
Wild mushroom Risotto with truffle oil and Parmesan shavings
Fan of Melon and exotic fruit with sorbet and mint syrup
Mushrooms, bacon and prawns in garlic and herb butter
Boureks, Spicy minced beef wrapped in fillo pastry
Tiger Prawns in a Thai coconut sauce with coriander rice
Main-Courses
Turkey Escalope with a chestnut stuffing and sage gravy
Sirloin served plain or with red wine, bacon and thyme
Peppered Sirloin, in a creamy brandy sauce
Lamb Tagine with meatballs in a spicy cumin sauce
Chicken breast in a creamy wild mushroom sauce
Duck Breast on a bed of Pak Choi with sweet chilli dressing
Sea Bass fillets with confit of fennel and a Pernod reduction
Grilled Salmon and Sole roulade with a sweet pepper coulis
Vegetarian Tagine served with couscous
Desserts
Christmas Pudding with Brandy sauce
Cranberry and cinnamon Crème Brûlée
Sticky Toffee Pudding with Pecan and Caramel sauce
Pear and Almond Tart
Trio of Sorbets with exotic fruit and lime syrup
Cheese and biscuits
Coffee and Mints
£ 29.95
|