November A La Carte Menu

Wednesday - Saturday Evenings 6pm – 9pm
Individually Priced Menu Incorporating Seasonal Home Grown Produce
Weekday Offer* Enjoy a Complementary Glass of our very popular French House Wine with Every Main Course
*(Wednesdays and Thursdays Only)

Nibbles

Mixed olives & Greek feta 4.5

Salted, spiced, roasted & caramelized nuts 4.5

Crispy whitebait & spiced Curry dip 4.5

Green olive Hummus & toasted pitta 4.5

starters

— THAI PRAWN & NOODLE —

Crispy fried tiger king prawns, fine rice noodles, green bean, spring onion salad, salted peanuts, lime, chilli and coriander dressing 11

— KARWARI SEAFOOD TIKKA —

Traditional Indian spiced cod, prawn & crab cake, smooth tikka sauce, mango relish, coconut infused yogurt 12

— PUMPKIN VELOUTE —

Lightly spiced home-grown pumpkin velouté, wild mushroom and grana padano crostini white truffle oil 9

— SMOKED DUCK —

Five spiced smoked duck breast, orange, asparagus, carrot, baby red chard, pomegranate and orange reduction 12

— CRAB SALAD—

East coast crab pate, avocado, pink grapefruit flesh, baby shoots, croutons apple lemon oil 11

— GOATS CHEESE —

Creamy Irish goats cheese terrine, salt baked garden beets, spicy runner bean chutney, crispy prosciutto crudo ham 9

— KEDGEREE RISOTTO —

Hot smoked mackerel and mussel ’kedgeree’ risotto shaved parmesan cheese, baby watercress salad 13

— ANTIPASTI FOR TWO —

Selection of cheeses, sun dried tomatoes, cured hams and meats, pickles, chutney, bread 24

Mains

— ROASTED COD —

Roasted cod loin, confit new potatoes, fricassee of winter mushrooms & leeks, herb emulsion 24

chicken gravy 22

— ALMOND & THYME CHICKEN —

Roast chicken breast, charred cauliflower, herb potato puree, caramelised root vegetables,

chicken gravy 22

— HARISSA LAMB SHOULDER —

Slow cooked lamb shoulder, Moroccan couscous, roast peppers and courgettes, spiced lamb jus 25

— BEEF CHEEK BOURGUIGNON —

Braised beef cheek, Chantenay carrots, shallots, onion and thyme mash 28

Faggot fritter, sweet potatoes, broccoli, Calvados pork jus 26

— TASTING OF PORK —

Seared loin, sausage, crispy belly,

Faggot fritter, sweet potatoes, broccoli, Calvados pork jus 26

wild mushroom duxelles, assiette of vegetables, spiced tomato sauce 20

— BEETROOT WELLINGTON —

Puff pastry, beetroot, feta &

wild mushroom duxelles, assiette of vegetables, spiced tomato sauce 20

— SEAFOOD —

Charred octopus tiger prawns & baked crab, samphire & seaweed crispy potatoes 30

— SIRLOIN STEAK —

Dauphinoise potato, mushroom and stilton fritter, baby tomatoes, crispy onions, bordelaise sauce 28

— FILLET STEAK —

Dauphinoise potato, mushroom and stilton fritter, baby tomatoes, crispy onions, bordelaise sauce 36

Sides

— BROCCOLI —

Tenderstem broccoli, caramelised onion & melting blue cheese 4

— MEDLEY —

Medley of seasonal buttered vegetables 4

— PATATAS BRAVAS —

Fried potato in smooth spicy tomato sauce 4

— FRIES —

Hand cut fries, gruyere, truffle salt 4

Desserts & Cheeses

— CHOCOLATE & PEANUT —

Chocolate, peanut and mascarpone cheesecake, Reese’s peanut pieces, banoffee ice cream 8

— CHOCOLATE & ALMOND —

Baked dark chocolate and almond torte, orange flesh, pistachio crumb, torched Italian meringue, pistachio ice cream 8

— SPICED PUMPKIN CAKE —

Spiced sticky homegrown pumpkin cake, toffee and almond sauce, rum and raisin ice cream 8

— BLUEBERRY FROZEN PARFAIT —

Iced blueberry parfait, coconut foam, malibu syrup tropical fruit salad 8

— SEASONAL FRUIT TART —

Sweet Pasty filled with crème patisserie autumn berries, tonka bean infused whipped cream, ripple ice cream 8

— CRÈME BRULEE —

Blackcurrant and white chocolate crème brulee, granola crumb, blackcurrants, vanilla ice cream 8

— To Share CHEESE & PORT PLATTER FOR TWO —

Markham’s artisan cheese board, grapes, celery, pickles, chutney, nuts, bread and crackers, glass of chilled 10 year Tawny Port 25

— ARTISAN CHEESE —

Markham’s artisan cheese board, grapes, celery, pickles, chutney, nuts, bread and crackers 10

Dessert Wines by the Glass 50ml/100ml

Pacherenc du Vic Bilh 3.2/5.9

Elysium Black Muscat 4.75/8.95

Late Harvest Chardonnay 3.9/7.5

Ports by the Glass or Bottle 50ml/75cl

10Year Tawny Port Chilled 4.85/49

Late Bottle Vintage 2013 4.5/45

Pocas Colheita 1996 (bottle) 95

— Chefs Recommendation —

Malbec Gouguenheim – Mendoza, Argentina

Dark red, rich and strong, well balanced acidity Special offer with the A La Carte Dining Was 30 / Now 27

Cabernet Sauvignon Kingston Estate – Coonawarra, Australia

Full bodied, blackcurrant, quince, smooth oak finish Special offer with the A La Carte Dining Was 36 / Now 32

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November A La Carte Menu

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