Valentine’s Day Menu 2019
Fried artisen toast, poached hens egg, crispy bacon, mini sausage croquette, oven roasted cherry tomatoes & chefs Juliette dressing.
Confit pave salmon(GF)
Square cut salmon fillet, on beetroot puree, with pickled cucumber & beetroot.
Sweet & sour pork belly(GF)
Slow cooked pork belly with a sweet & sour sauce, on tomato & apple salsa with crispy crackling.
Curried crab tian(GF)
Avocado slices, mango & chilli salsa.
Barkham Blue wild mushrooms(V)
On toast with a tarragon and Barkham Blue cheese sauce.
Ardennes pork pate
Course pate with artisan toast, plum & apple chutney.
Chicken supreme stuffed with sundried tomatoes, ricotta & sage, served with dauphinoise potatoes, courgette ring, caramelized shallot, green beans & chefs Romeo sauce.
Pan fried salmon fillet(GF)
Cauliflower & celeriac mash, purple sprouting broccoli, coriander & spinach pesto, topped with roasted cherry tomatoes.
Surf n turf(GF)
Pave rump steak topped with buttered garlic king prawns, with triple cooked chips, watercress & roasted cherry tomatoes. (supplement £5.00)
Honey glazed duck breast
With our own cheesy mashed potato & nutmeg croquette, roasted carrots, sliced grilled sausage, carrot puree, tender stem broccoli & red wine jus.
Smoked Mozzarella cannelloni(V)
Wild mushrooms smoked mozzarella & spinach in a rolled cannelloni in a béchamel sauce, with fennel, apple & watercress salad.
Crab & king prawn linguini
Devon crab & north Atlantic king prawns in a tomato & shallot sauce.
Coconut panacotta, with a lime, strawberry, raspberry & mango salsa (GF)
Strawberry, raspberry & blackberry crème brulee (GF) (V)
Baked apple rose in puff pastry served with vanilla ice cream (V)
Chocolate indulgence with vanilla ice cream
Optional course £5.00
Cheddar, Barkham Blue & brie with crackers, celery, apple & port jelly
£26.50 per person