Set Menu

Set Menu

Set Menu

Set Menu

Set Menu

Set Menu

Set Menu

Set Menu

Set Menu

Set Menu

 3 COURSE

SET MENU

£30 per person

 

 

STARTERS


Freshly Homemade Soup of the Day served with a selection of Artisan breads


Beetroot Carpaccio Salad with poached duck egg, walnut and horseradish dressing


Smoked Salmon and Trout Terrine with dill cucumber ribbons


Duck Liver and Grand Marnier Pate with onion and apple chutney served with toasted brioche

 

 

 

MAINS

 

Hake Fillet wrapped in Prosciutto with fresh tomato and caper salsa served with garlic mash

 

Veal Stroganoff with sweet paprika, mushroom and sour cream on fettucine pasta

 

Pan-Fried Pheasant Supreme Chasseur with wild mushroom and dauphinoise potatoes

 

Porcini Mushroom Risotto with dolcelatte and truffle oil

 

 


SIDES each at £3.50

Creamy mash ~ Dauphinoise potatoes ~ Hand-cut chips ~ Braised rice 

Fine green beans ~ Spinach with garlic butter ~ Minted garden peas

Tomato & sweet onion salad ~ Seasonal mixed salad ~ Rocket salad with shaved Parmesan

 


DESSERTS

 

Harry’s Bar Tiramisu with Marsala and fresh raspberry

 

Almond and Pear Tartlet with vanilla ice cream

 

Vanilla Brulee Baked Cheesecake with forest fruit coulis

 

Selection of finest ice cream or sorbet


 

 


 

 

 

 

 

 3 COURSE

SET MENU

£38.00 per person

 

STARTERS

 

Freshly Homemade Soup of the Day served with a selection of Artisan breads

 

Seared Tuna Carpaccio with olive and caper tapenade and wild rocket

 

Pan-Seared Pigeon Breast with redcurrant jus and fresh pomegranate

 

Wild Mushroom stuffed Artichoke Bottom with Delice de Bourgogne cheese on baby spinach leaves and      garlic vinaigrette

 

 

MAINS

 

Hake Fillet wrapped in Prosciutto with fresh tomato and caper salsa served with garlic mash

 

Pan-Fried Pheasant Supreme Chasseur with wild mushroom and dauphinoise potatoes

 

Char-Grilled Prime English Fillet Steak with béarnaise sauce or au poivre sauce served with hand-cut chips

 

Wild Mushroom and Spinach Strudel with ricotta cheese and toasted pine nuts served with seasonal salad

 

 

 

SIDES each at £3.50

 Creamy mash ~ Dauphinoise potatoes ~ Hand-cut chips ~ Braised rice 

Fine green beans ~ Spinach with garlic butter ~ Minted garden peas

Tomato & sweet onion salad ~ Seasonal mixed salad ~ Rocket salad with shaved Parmesan

 


DESSERTS

 

Apple and Blackberry Crumble served with fresh custard

 

Chocolate and Praline Mousse served with crème fraiche

 

Vanilla Brulee Baked Cheesecake with forest fruit coulis

or

 Cheese Platter served with water biscuits, fresh grapes and apple chutney


 

   

 

HEAD CHEF ~ Aziouz Lammali

 

A 12.5% discretionary service charge will be added to your final bill

Please note there may be traces of allergens in some dishes, please ask your waiter for assistance