Half a Dozen Fresh Rock Oyster £10.00,
Half a Dozen Fresh Native Oysters £15.00
served with lemon and Tabasco sauce
Pan Seared Scallops
served on an asparagus and herb risotto with watercress sauce
£12.50
Oven Roasted Whole Quail (boneless)
with apricot and pearl barley stuffing and a Madeira sauce
£8.50
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Fillet of Wild Turbot
served on spinach with a seafood butter
£30.00
Roast Rack of English Lamb
With celeriac and hazelnut purée with Madeira jus
£28.50
Finnebrogue Venison Fillet
Served medium rare on a caramelised onion, apple and sage bubble and squeak With a berry and port glaze
£28.50
Chateaubriand ~ carved at the table
(for two people) best cut of the whole tenderloin. Served rare, or medium rare only, on a crouton with a portobello mushroom, grilled tomato and hand cut chips.
Served with 3 sauces ~ Béarnaise sauce, ‘Au Poivre’ sauce and Shallot and Sherry sauce
£65.00
FIRST COURSES
Homemade Soup
£5.50
Thai Spiced Mussels ‘A la Marinière’
fresh mussels with lemongrass, coriander, spring onion , saffron,
white wine and cream
£ 7.50
Eggs ‘Sur Le Plat’
Two Free range egg baked with ham, tomato, breadcrumbs,
parsley and gruyere cheese
£6.00
Caramelised Red Onion, Goats Cheese and Cherry Tomato Tart
Served warm on dressed leaves
£7.00
Roasted Hake Fillet
cabbage and pine nuts with gravad lax and white wine sauce
£8.50
Trio of Melon
with Parma Ham or Fruit Sorbet
£6.50
Chicken Liver and Brandy Pâté
with Melba toast
£5.50
MAIN COURSES
Pan Seared Fillet of Red Mullet with Black Kidney Bean and Avocado salsa
Served on braised fennel leaves and herbs
£26.00
Sole ‘Florentine’
Grilled fresh lemon sole fillet served with spinach
and cheddar sauce topped with breadcrumbs and parsley
£ 28.00
Honey Glazed Gressingham Duck Breast on Confit of Duck Leg
served with a pineapple, cinnamon and star anise sauce
£25.00
Breast of Guinea Fowl wrapped in Pancetta with sage and rosemary butter
served on a parmesan and thyme crumpet, with a white Burgundy cream sauce
£25.00
Scottish Fillet Steak
on a carrot and sweet potato cake with shallots, garlic and sherry sauce
and a pea and parsley cream
£28.00
(V) Portobello Mushroom
stuffed with brie, spinach and pine nuts, topped with caramelised red onions
on a beetroot and watercress salad
£17.50
(V) Courgette Fritters with Roasted Red Pepper Sauce
on herbed cous cous and wild rocket with homemade banana chutney
£17.50
Fresh vegetables are included, and will come as part of the main dish
PUDDINGS £6.75
Drambuie Crème Brûlée
with homemade shortbread
Plum ‘Tart Tatin’
Served warm with vanilla ice cream
Fresh Fruit Salad
with coconut tuilles & frozen strawberry and vanilla yoghurts
Praline Cheesecake
with toffee sauce and Chantilly cream
Chocolate Brownie Sensation
Warm gooey chocolate brownie with chocolate brownie ice cream
and chocolate sauce topped with toasted walnuts
Surprise Platter of Little Puddings
ideal for two to share
£9.50
HOMEMADE ICE CREAM
£5.00
Toblerone Chocolate Ice Cream ~ Vanilla Bean Ice Cream ~ Brown Bread Ice Cream
Coffee and Tia Maria Ice Cream ~ Orange Ice Cream ~ Plum Ice Cream
FRUIT SORBETS £ 5.00
Passion fruit ~ Blackcurrant ~ Mango ~ Raspberry ~ Lemon
THE REDCOATS CHEESEBOARD £8.75
An excellent selection of award winning English & French Cheeses
served with crisp celery, grapes & crackers (or warm crispy bread on request)
Freshly Ground Coffee served with chocolates and homemade fudge
Espresso ~ Cappuccino ~ Latté ~ Hot Chocolate ~Herbal Tea ~ Lemon Tea ~ Earl Grey Tea £2.75 ~ Liqueur Coffee £5.00
