Seasonal Dinner .pdf
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The Restaurant
Sample Seasonal Menu
Starters
Chefs Soup of the Day
Pressing of Gressingham Duck
Shallot and Lime Pickle, Balsamic, Reduction
Lemon Sole
Crab Risotto, Chive Hollandaise
Rosemary Gnocchi
Butternut Puree, Herb Oil
Woodland Farm Pork Belly
Roasted Scallop, Pancetta and Wild Mushrooms £2 Supplement
Mains
Fillet of Herefordshire Beef
Confit of Shallot, Oxtail £4.50 Supplement
Roast Rump of Lamb
Celeriac, Savoy Cabbage, Cep Puree, Truffle Jus £3 Supplement
Fillet of Hake
Lemon and Watercress Mash, Shellfish Broth
Poached Corn Fed Chicken
Braised Red Cabbage, Herb Potato, Wild Mushroom Jus
Shallot Tart Tatin
Worcestershire Goats Cheese, Roast Vegetables Butter Sauce (V)
Desserts
Scotty’s Chocolate Plate
£2.95 Supplement
Pear Crumble Parfait
Poached Pears, Blackcurrant and Apple Sorbet
Vanilla Crème Brulee
Short Bread
Scotty’s Trio
Tonight’s best three from Pastry Chef Scotty
Dark Chocolate Fondant
White Chocolate Ice Cream
Selection of British Cheeses
Walnut Bread, Wafers, Celery £2.95 Supplement
Coffee and Confection
£35.00 per person
If you have any intolerance, allergic reaction to any ingredient, or other dietary requirement
please ensure you notify the person taking your order.
All Prices include Value Added Tax
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