Spring Menu 2010

For the table

A bowl of mixed marinated olives £3.50 v
Warmed homemade rustic breads with salted balsamic butter £4.00 v
Homemade garlic and roasted tomato foccacia with extra virgin olive oil and black olive tapenade £5.00

Starters
Leek and potato soup with basil pesto and homemade bread £4.95 v
Pan roast king scallops 'st. jacques' bluebell style £7.95
Goats cheese and roasted tomato tatin with red onion marmalade £6.25
Prawn and ginger spring rolls with hoi sin dipping sauce £6.95
Chicken liver parfait with toasted granary bread and spiced apple chutney £6.25
Antipasto board for 2: mini soups, prawn and ginger spring roll, mini breaded bries with chutney, smoked salmon, confit tomatoes, italian olives, homemade breads and black olive tapenade £13.75

Pies and comfort classics
Steak and kidney pie with handcut chips £12.75
Roasted squash, spinach and ricotta cannelloni £10.75 v
Homemade scotch beef and horseradish burger with tomato salsa, herb mayo and hand cut fries £11.50

Fish
Fishcakes with spinach, spiced potatoes, poached egg and herb cream £12.95
Fettuccini of monkfish with mussel and red chilli passata £13.75
Beer battered haddock fillet with tartare sauce, pea puree and hand-cut chips £13.75
Pan roasted sea bass fillet with spring onion creamed potato and a crab and ginger cream sauce £13.95

Meat
Braised belly pork with colcannon mash, sage caramelised apples, port reduction jus and crackling £14.25
Roasted ginger scented barbary duck breast with confit duck leg hash cake and japanese style spinach £15.25
Braised lamb shank faggot with confit shoulder, dauphinoise potato and devilled kidney sauce £18.00
Scottish fillet of beef with horseradish rosti, garlic spinach and wild mushroom gratin £25.50

(Aubrey Allen’s beef is dry aged on the bone for a minimum of 28 days ensuring exemplary flavour and texture)

"...absolutely fantastic, one of the best dishes I've eaten in any of my lunch reviews" Richard McComb, Birmingham Post 2009

Our Produce

"This year we have more than doubled the size of our allotment and now in 2010 we are following organic principles to grow onions; carrots, spinach, tomatoes, potatoes, jerusalem artichokes, runner beans, broad beans, peppers and chillis to name just a few, not to mention too many herbs to list here!

Our aim is to be as self sufficient as possible and for those items we can’t grow ourselves we take great care to source quality ingredients from the pick of the world class local suppliers; Aubrey Allen for meat, Purity Brewing Company for beer and Hogan’s Cider for, you guessed it, Cider!"

Sandwiches

Tuesday – Saturday lunchtime

Rare roast Scotch beef with horseradish cream and wild rocket £6.45

Prawn cocktail £6.50

Mature cheddar and red onion £5.95 v

Smoked salmon with citrus and herb creme fraiche £6.75

Curried chicken Caesar wrap £6.25

All of our sandwiches are on homemade white or granary bread and served with fried tortillas and dressed leaves

Sides

Hand cut chips with herb mayonnaise £3.50 v
Colcannon mash £2.95 v
Honey roasted root vegetables £2.95 v
Garlic spinach £3.20 v
Rocket, tomato, red onion and parmesan salad £3.50 v