|
SET MENU SUMMER 2010
26 TWO COURSE INCLUDING TEA OR
COFFEEE
29 THREE COURSE INCLUDING TEA OR
COFFEEE
STARTERS
|
|
|
SUMMER GREEN MINESTRONE SOUP WITH
SEMI-DRIED TOMATO CROSTINI
|
|
|
HADDOCK SMOKIES, GRILLED GARLIC & ROSEMARY BREAD
|
|
|
PEA, FETA & PICKLED FENNEL SALAD WITH CRISP APPLE
|
|
|
CRISPY COD CAKES WITH
GRILLED CHORIZO, SAFFRON AIOLI
|
|
|
PARMA HAM, FIG & MANCHEGO WITH GRILLED SOURDOUGH &
PICKLED ONIONS
|
|
|
MAIN COURSES
|
|
|
SEAFOOD & SHELLFISH PIE WITH CHIVE MASH, HERB CRUST
& PICCALILLI
|
|
|
8oz RIB-EYE WITH TARRAGON, ANCHOVY & SHALLOT BUTTER,
HERB & SEA SALT HOME-FRIES, CHERRY VINE TOMATOES (4 SURCHARGE)
|
|
|
ROAST FILLET OF COD, WILD GARLIC & SAMPHIRE RISOTTO,
ROAST RED PEPPER DRESSING
|
|
|
SPAGHETTI WITH ROAST CHERRY TOMATOES,
BABY CAPERS, BLACK OLIVE & BASIL WITH PARMESAN TOAST
|
|
|
FREE-RANGE CHICKEN SUPREME, ROAST BUTTERNUT SQUASH,
PANCETTA & SPINACH, PINE NUT, OREGANO & LEMON DRESSING
|
|
|
|
