CREATING YOUR MENU
Enjoy the freedom of choosing your own menu and drinks selection from the menus provided. The price of the meal is determined by your decision to select a main course from either the traditional menu, or premier menu. Any starter or dessert can be selected.
Traditional Menu
A four course meal including coffee is priced at
£28.95 for 2008 or £29.95 for 2009
Premier Menu
A four course meal including coffee is priced at
£32.50 for 2008 OR £33.50 for 2009
MENU
Starters
Fan of Melon with raspberry sorbet and seasonal fruits
Goats Cheese, Walnut and Chive Terrine with marinated tomato salad and basil pesto dressing
Roast Mediterranean Vegetable and Mozzarella Tart with red pepper and tomato dressing
Chicken Liver and Brandy Pate with tomato and olive chutney and toasted crout
Local Ham Hock and parsley Terrine with pickled sweet and sour red cabbage and apple puree
Scottish Oak Smoked Salmon with citrus salad, cracked black pepper and horseradish dressing
Confit Gressingham Duck leg with oriental vegetable salad and soya dressing
Prawn and free range egg with marie rose sauce, crisp iceberg lettuce and granary bread.
Seasonal Melon and Parma Ham salad with honey and mustard dressing
Soups
Cream of field Mushroom and Thyme
Roast Tomato and Basil
Leek and Potato
Cream of Root Vegetable
Smoked Haddock and Leek
Cream of Chicken and Sweetcorn
Potato and White Onion
All soups served with croutons and fresh herbs .
Soup as an additional Course £4.00
Sorbets
As an extra course £3.45
Raspberry
Passion Fruit and Mango
St Clementine
Main Courses
Traditional Menu
Shropshire Roast Turkey with bacon and sausage rolls, sage and onion stuffing, cranberry sauce and roast gravy
Roast Chicken Breast with sage and onion stuffing, bacon and sausage rolls and roast gravy
Local Pork Loin with bramley apple sauce, sage and onion stuffing, crackling and roast gravy
Roast Chicken Breast with fondant potato and cream of mushroom, shallot and tarragon sauce.
Roast honey glazed Gammon Ham with creamed savoy cabbage and parsley sauce
Baked fillet of Salmon with roast pinenut and herb crust, a warm potato and spring onion salad and sauce viarge.
Grilled fillet of Sea Bass with warm nicoise salad, tomato and basil sauce.
French trimmed Pork Cutlet with black pudding apple compote and red wine sauce
Premier Menu
Roast Striploin of Welsh black Beef with Yorkshire pudding, roast potatoes, roast gravy.
Breast of Gressingham Duck with apricot stuffing, boulangere potatoes and orange and thyme sauce
Char grilled Sirloin Steak with lyonnnaise potatoes and chasseur sauce
Roast Chump of Welsh Lamb with herb crust dauphinoise potatoes and rosemary and shallot jus.
Welsh Black Beef fillet with mushroom and stilton cheese gratin, leek and onion polenta and madeira sauce.
Vegetarian Options
Seasonal Vegetable and spinach risotto finished with parmesan cheese and truffle oil
Mushroom and Goats cheese Tartlet with herb crust and rocket salad.
Vegan Option
Leek, onion and herb Polenta Cake with mushroom and breadcrumb crust and tomato and basil sauce.
Fish as an additional course is available; ask for the Chefs Seasonal Recommendation £5.95
Childrens Menu
Melon or Fruit juice
Tomato and herb Penne Pasta with garlic bread
Or
Cod Fish Fingers with chips and peas
Or
Roast Chicken Breast with vegetables and gravy
Homemade Vanilla Ice cream.
Desserts
Profiteroles with chantilly cream and butterscotch sauce
Marshmallow Pavlova with pineapple, mango and passion fruits
Warm Sticky Toffee and Date Pudding with toffee sauce
Chocolate Truffle Torte with baileys cream and milk chocolate sauce
Warm baked Apple and Cinnamon Pie with vanilla custard and double cream
Lemon, Lime and Honey Cheesecake with orange syrup
Warm Chocolate and hazelnut Brownie with vanilla ice cream
Raspberry Pannacotta with shortbread biscuits
Fresh Strawberries and vanilla cream (June-Sept only)
Terrine of Seasonal fruits set in champagne jelly served with yogurt sorbet
Baked vanilla Cheesecake with warm chocolate ice cream
Traditional Bread and Butter pudding with vanilla custard.
A selection of English and Farmhouse cheese with biscuits, apple, celery and homemade chutney may be served as additional course at £4.25 per person
Freshly brewed coffee and chocolate mints
