Lunch Time & Early Evening 6.30 - 7.30pm
(excluding Friday and Saturday evenings - to include choice of starter & coffee)
Potage du Jour
Soup of the Day.
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Filet d'Eglefin a la façon du Chef
Fillet of naturally smoked haddock.
Set on a leek & horseradish rosti, poached egg atop.
Hollandaise glaze.
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Salade du Jour Tiède
A warm salad - may be meaty, may be fishy.
Changes daily.
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Risotto aux Champignons Sauvage
Wild mushroom risotto, splash of white wine & cream.
Parmesan tuile.
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Terrine de Gibier
Home-made pheasant, venison & pigeon terrine.
Classic Cumberland sauce - Melba toast.
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Romsteck Frits
Simply chargrilled Scotch rump steak.
Home-made chips, salad garnish.
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Escalope de Porc 'Stringberg'
Pan-fried pork escalope, diced onion &
mustard topping - melting cheddar cheese.
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La Viande du Jour
Meat dish of the day, with a little imagination.
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Longue de Chevreuil 'Gourmande'
Pan-fried loin of venison - served pink.
Braised red & creamed white cabbage,
juniper & rosemary flavoured pan juices.
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Paupiettes de Loup farcies aux mousse
de crevettes et saumonee
Baked fillet of seabass folded over sea trout & prawn mousse.
Finished in a seafood & champagne velouté - Fleuron garnish.
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La Poisson du Jour
A daily fish dish - always fresh.
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Dinde Rotie à l'Anglaise
Traditional hand carved roast Norfolk turkey,
chesnut, sage, onion & cranberry stuffing - a lovely gravy!
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All of the above presented with today’s vegetables and potatoes
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