March 2008

Table d’hote Dinner £23.95 Inc VAT

 

Starters

 

Fingers of melon served with citrus fruits and a sharp peach coulis

 

Salmon and spring onion fishcake set on crisp salad leaves and served with a tarragon cream sauce

 

Casserole of mushrooms cooked in a tomato sauce, topped with a welsh rarebit

 

Chicken liver and duck pate served with cider apple chutney and slices of toasted baguette

 

Grilled smoked trout fillet set on a herb salad and topped with horseradish crème fraîche

 

Tea smoked chicken carved around a Waldorf salad and served with a balsamic dressing

 

Homemade soup of the day

 

Main Courses

 

Chef’s Roast of the Day

 

Pan-fried fillet of salmon placed on a bed of ribbon cucumber and served with lime butter sauce

 

Supreme of chicken filled with a wild mushroom and leek stuffing wrapped in parma ham and placed on a champagne cream reduction

 

Char-grilled sirloin steak served in a wild mushroom and red wine sauce

 

Braised pork fillet served with herb crust, set on caramelised apples and red cabbage sauced with its own meat jus

 

Barbary duck breast served with a plum and ginger glaze, finished with a ruby port jus

 

Chef’s selection of seafood cooked in a white wine and tarragon sauce, served with garlic bread

 

All served with a selection of fresh market vegetables

 

Sweets

 

Selection of individually prepared sweets

 Ice cream or sorbet

 

Coffee

 

Freshly ground coffee and chocolate mints

 

Tel 01928 732052

Luncheon Menu

 

Starters

 

 

Fingers of melon served with citrus fruits and a sharp peach coulis

Salmon and spring onion fishcake set on crisp salad leaves and served with a tarragon cream sauce

Casserole of mushrooms cooked in a tomato sauce, topped with a welsh rarebit

Chicken liver and duck pate served with cider apple chutney and slices of toasted baguette

Grilled smoked trout fillet set on a herb salad and topped with horseradish crème fraîche

Tea smoked chicken carved around a Waldorf salad and served with a balsamic dressing

Home-made soup of the day with crusty bread rolls

 

Main Courses

 

Chef’s Roast of the Day

Pan-fried fillet of salmon placed on a bed of ribbon cucumber and served with lime butter sauce

Supreme of chicken filled with a wild mushroom and leek stuffing placed on a champagne cream reduction

Braised pork fillet served with herb crust, set on caramelised apples and red cabbage sauced with its own meat jus

Barbary duck breast served with a plum and ginger glaze and finished with a ruby port jus (supplement of £1.00)

Chef’s selection of seafood cooked in a white wine and tarragon sauce, served with garlic bread

Honey roasted ham with a cider sauce

Tagliatelli served with either a carbonara or mushroom and asparagus sauce

Cumberland sausage with grain mustard mash and onion gravy

 

All served with a selection of fresh market vegetables

 

Sweets

 

Homemade fruit pies with custard, cream or ice cream

Individually prepared sweets or cheese and biscuits (supplement of £1.00)

Ice cream or sorbet

 

Tea or Coffee

 

Freshly ground coffee with chocolate mints

Pot of Twining’s ‘Everyday’, Earl Grey, Herbal or Fruit Teas

 

Two course £13.95 inclusive of coffee

Three course £16.95 inclusive of coffee

 

Tel no 01928 732052

Email info@theoldhallhotel.net