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Sample Menus

- Dinner Sample Menu - April 2013
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Starter

Cauliflower soup

Gratinated goats cheese with watercress and walnuts

Whitebait with tartare sauce

Eggs Drumkilbo with brown bread and butter

Spring vegetable crudité with poached quail's egg and sherry vinegar

Cured Cornish mackerel with avocado purée

Glazed Scottish lobster omelette 

Lincolnshire ham knuckle terrine with apple salad and cider dressing

 

Main Course

Curried yam pithivier with new potato yoghurt, sweet pepper and pea shoot salad

Baked potato with leeks, mushrooms, goats cheese and split pea sauce

Mixed seafood stew with a Shetland mussel broth

Peterhead cod and chips

Roast fillet of sea bass with a carrot and rosemary purée, watercress sauce

Poached Wester Ross salmon with spinach and Hollandaise sauce

Braised shoulder of Castle of Mey beef in ale with onions and carrots

Slow roast Romney Marsh lamb breast with three cornered garlic, roast celeriac and rosemary jus

Roast breast of Goosnargh duck with duck liver purée, savoy cabbage and a port sauce

Poached breast of Suffolk chicken with mushrooms and a Madeira cream sauce

From the Trolley

Fillet of beef Wellington with a red wine sauce



Selection of Puddings or British Cheese from the trolley

Dinner for £49.50

Tea, coffee and petites fours
£5.50

Treat Yourself
Caviar

Sevruga30 gms£90.0050 gms£150.00100 gms£300.00
Beluga50 gms£300.00100 gms£600.00  

Special starters offered at a supplement
Potted Lytham shrimps £8.25


Special main courses offered at a supplement

Dover sole, grilled or pan fried with new potatoes and spinach £16.00
Grilled calves liver with sweet cured Suffolk bacon and onion gravy £4.50
Roast best end of Romney Marsh lamb with rosemary jus £ 8.50

 

Extra Vegetables
£4.25 each
Spinach (buttered/creamed/steamed)
Glazed baby carrots
Sprouting broccoli
Honey roast parsnips
Spring greens


Prices include VAT. An optional 12½% service charge will be added to your bill.
We respectfully ask you not to use your mobile phone in the Dining Room.