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April
2008 Menu
Table
d’hote Dinner £23.95 inc
VAT
Starters
Homemade soup of
the day
Fingers of melon
served with citrus fruits, scented honey and Greek yoghurt
Old
Hall Caesar salad with chicken and smoked bacon
Sardines
wrapped in Parma ham and baked with sun-dried tomatoes and
pine-nuts
Duck
and chicken liver pate served with Guinness and date chutney, served with
toasted baguette
Oven
baked goats cheese and redcurrant tart garnished with a balsamic
dressing
Main Courses
Chef’s
roast of the day
Baked
fillet of Scottish salmon set on fresh asparagus and served with a lime
hollandaise
Grilled
fillet of beef set on a sweet potato cake topped with wild mushroom pate and
served in a rich Madeira sauce
Breast
of free-range chicken dusted with paprika, sauced with a cream reduction and
served with a gateau of sweet peppers and aubergine
Barbary
duck breast set on a bed of wilted spinach and served with a pink peppercorn
sauce
Gateau
of pork fillet layered with spinach and aubergine, topped with mozzarella and
finished with a tomato and pesto jus
Chef’s
daily selection of seafood cooked in a white wine and tarragon cream
sauce
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
Homemade soup of
the day
Fingers of melon
served with citrus fruits, scented honey and Greek yoghurt
Old
Hall Caesar salad with chicken and smoked bacon
Sardines
wrapped in Parma ham and baked with sun-dried tomatoes and
pine-nuts
Duck
and chicken liver pate served with Guinness and date chutney, served with
toasted baguette
Oven
baked goats cheese and redcurrant tart garnished with a balsamic
dressing
The main
dishes
Roast
of the day
Baked
fillet of Scottish salmon set on fresh asparagus and served with a lime
hollandaise
Breast
of chicken dusted with paprika, sauced with a cream reduction and served with a
gateau of sweet peppers and aubergine
Barbary
duck breast set on a bed of wilted spinach and served with a pink peppercorn
sauce
(Supplement
of £2.00)
Gateau
of pork fillet layered with spinach and aubergine, topped with mozzarella and
finished with a tomato and pesto jus
Chef’s
daily selection of seafood cooked in a white wine and tarragon cream
sauce
Honey
roasted ham with a cider sauce
Tagliatelli
served with either a carbonara or mushroom and asparagus
sauce
All
served with a selection of fresh market vegetables
Sweets
Homemade
fruit pies with custard, cream or ice cream
Fresh
cream gateau 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
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