Restaurant
and Lounge Bar
The sixteenth century oak beamed restaurant offers extensive menus, as well as a traditional Sunday lunch. In the
bar, meals are
served in a more informal atmosphere.
The lounge bar offers food in more informal surroundings
Please note that the
menus listed are only samples & do change daily
with the exception of
the Large party menu & Sunday lunch
Please
call for current menus
First
things first…
Carrot,
lentil & mint soup V
4.75
Crispy
fried potato skins topped with salsa, crème fraiche & melted cheese
V 4.75
Crumbed
mushrooms with garlic mayonnaise V
4.95
Piri piri
crumbed chicken wings with a spicy tomato & chilli dip
4.95
Fan of
Galia melon with mango sorbet V 4.95
Rillettes
- Potted pork with gooseberry chutney, home-made Stilton bread (toasted)
& dill gherkin 5.00
Warm Brie, rocket & red onion
tartlet 5.25
Smooth
chicken & duck liver pate with fruit chutney & toasted
brioche 5.25
Parma
ham, vine-tomato
& mozzarella with basil dressing 5.75
Crab
& lobster bisque flavoured with brandy with toasted almonds 5.95
Lightly
sautéed soft herring’s roes on fried bread presented on leaves with salsa 6.50
Crumbed
marinated king prawns with garlic mayonnaise 6.95
Toasted brioche topped with crème fraiche, smoked salmon, avocado & cheese 6.95
Warm
salad of scallops, smoked bacon & black pudding 7.00
A
simple “cocktail” of Scottish crayfish 7.25
Platter
of Scottish smoked salmon 7.50
Or
how about........
Caesar
salad 5.50/8.00
Warm
salad of deep-fried goat’s cheese with redcurrant & coriander dressing
V 5.95/8.75
Avocado,
smoked salmon & prawns 6.75/9.00
Home-cured
gravad lax with sweet dill mayonnaise 7.00/9.50
Warm
salad of shredded duck, spring onion & cucumber with hosin dressing
7.75/10.00
Salad
of Cornish crab, prawn & avocado 7.50
To
share between two: - potato skins, mushrooms, crumbed king prawns, piri piri
chicken with salsa & garlic mayonnaise
13.50
Fresh
native lobster presented Chilled with rocket & Parmesan salad, new potatoes
& lemon mayonnaise
Or
Oriental with yellow bean sauce, peppers & onion Or
Thermidor Or Thai red curry with a timbale of
basmati rice 10.50/18.50 (half/whole)
V
Indicates a dish suitable for vegetarians
***
Fishy
dishes....
Natural
crumbed wholetail scampi 8.95
Fish & chips - Cornish
haddock in a crisp beer batter 9.00
Grilled
fillet of Scottish salmon with lobster & crab cream 10.00
Locally
line caught trout moistened with crayfish & almond butter 10.25
Grilled fillet of lemon sole
with smoked salmon, crayfish tails & hollandaise14.25
Diver
caught scallops sautéed in butter, flamed with Pernod finished with cream15.50
Roasted
nuggets of Cornish monkfish wrapped in
Parma
ham on roasted vegetables
15.50
Grilled
Dover
sole moistened with lemon butter 24.50
Fresh
native lobster presented chilled with rocket & Parmesan salad, new potatoes
& lemon mayonnaise
Or
Oriental with yellow bean sauce, peppers & onion Or
Thermidor Or
Thai
red curry
with
a timbale of basmati rice10.50/18.50
(half/whole)
&
now for the rest…
Our
own mustard & brown sugar baked ham with a brace of free-range eggs 8.95
“Musk’s”
Newmarket
sausages on sautéed onion & leek mash with wild mushroom jus
8.95
Risotto
of lemon, watercress & smoked salmon with Parmesan shavings & dressed
salad V
9.00
Chilli
con carne topped with crispy bacon presented on basmati rice
9.25
Gammon
steak topped with griddled pineapple or free-range fried eggs with fries
9.25
Braised
local lamb’s liver, bacon & onions
9.25
Spaghetti
tossed with pesto &
Mediterranean
roasted vegetables V
9.45
Chicken
jalfrezi with puppodum presented on basmati rice
9.50
Roast breast of
local lamb with rosemary & apricot seasoning
10.25
Medallions
of Oxfordshire pork in spinach & blue cheese cream
10.25
Char-grilled
breast of chicken presented on Caesar salad 11.25
Griddled
breast of chicken presented on crispy tagliatelle with sauce carbonara 11.25
Slow
braised shin of beef in a rich red wine jus
11.95
Eisbein
- Crackling shank of local pork presented on sauerkraut & mash with baked
apple 11.95
Char-grilled
cutlet of Oxfordshire pork presented on garden sage mash topped with caramelised
red onion marmalade
12.50
Roast
half shoulder of local lamb with a honey, mint & garlic jus12.50
Char-grilled
cutlets
of local lamb moistened by a honey, mint & garlic jus on bubble & squeak
14.95
Char-grilled
English sirloin steak with mushrooms, tomatoes, fried onions & fries 14.95
Roast
half of local duck with orange sauce 14.75
Medallions
of English beef fillet with a
Madeira
& mushroom sauce 16.50
Steak
Dianne cooked with mushrooms, onions & parsley, flamed with brandy &
finished with cream18.50
Char-grilled
English fillet steak with a pink &
green peppercorn cream 19.95
Char-grilled
English T-Bone steak with mushrooms, tomatoes, onions & fries 24.50
Certain Main courses accompanied with a selection
of fresh seasonal vegetables & potatoes or salad
A service charge of 10% will apply to
parties of 6 or more.
***
All
dishes are freshly prepared in our kitchen with an emphasis on using local
produce. We
do not use any GM ingredients.
All
major credit cards are accepted. Cheques
are only accepted with a valid guarantee card for the full amount of the cheque.
VAT is included.
A
service charge of 10% will apply to parties of 6 or more.
***
And
to finish off….
Natural
cheesecake topped with raspberry sauce*
Champagne
& red berry jelly with vanilla ice--cream (gluten
free)
Roasted
peaches warm with its own ice-cream
(gluten free)
Meringue
filled with whipped cream & strawberries
(gluten free)
Chocolate
fudge brownie. Warm with vanilla ice-cream*
Bakewell
tart with vanilla ice-cream*
Apple,
pear & almond tarte tatin with clotted cream*
Steamed
treacle sponge pudding with custard*
Chocolate
nemesis* (gluten free)
Summer
pudding
Iced
strawberry & chocolate parfait (gluten free)
Banana
split (gluten
free)
Warm
waffle topped with bananas, vanilla ice-cream & toffee sauce
Brandy
Snap basket filled with praline ice-cream*
£5.50 * These
puddings may contain nuts
Colston
Basset Stilton
The
king of stilton, made in Nottinghamshire. Very
creamy & succulent
Gould’s Unpasteurised Cheddar
From
Gould’s Farm, Hawes, Wensleydale
St.Endellion Cornish Brie
Made
with pasteurised cow’s milk & double cream resulting in fresh & milky
brie with a silky texture
Ribblesdale Blue Goats Cheese
Made
in Horton-in-Ribblesdale North
Yorkshire
, a delicious full fat h & goats milk cheese
£6.75
***
Party
Menu for July - August from Sunday to Thursday
Chickpea, chilli & coriander soup
Smooth chicken & duck liver pate with fruit
chutney & toasted brioche
Galia melon with English strawberries &
elderflower yoghurt
Choux bun filled with Cornish crab & crayfish in
lemon mayonnaise
Warm Brie,
rocket & red onion tartlet
Piri piri crumbed chicken wings with spiced tomato
& chilli dip
***
Roast shoulder of local lamb with honey, mint &
garlic jus
Thai spiced marinated
chicken topped with strips of vegetables on spiced rosti potato
Spaghetti tossed with
pesto & Mediterranean roasted vegetables
Locally line caught rainbow trout moistened with
prawn & caper butter
Char-grilled cutlet of Oxfordshire
pork presented on garden sage mash topped with caramelised red onion marmalade
***
Cheesecake
with an English raspberry sauce
Steamed treacle sponge pudding & custard
Warm pecan tart topped with a “dollop” of
Devonshire
clotted cream
Chocolate fudge brownie. Warm with vanilla ice-cream
Sweet white wine roasted peaches with its own
ice-cream
Cheese & biscuits
***
Coffee & truffles £2.50
3 courses £21.00 per person +10% service charge
2 courses £18.00 per person +10% service charge
***
Party
Menu f
or July - August on a Friday & Saturday evening
Chickpea, chilli & coriander soup
Smooth chicken & duck liver pate with fruit
chutney & toasted brioche
Pan-seared field mushroom topped with ratatouille,
Parmesan shavings & poached egg
Home-cured
gravad lax with sweet dill mayonnaise
Galia melon with English strawberries &
elderflower yoghurt
Choux bun filled with Cornish crab & crayfish in
lemon mayonnaise
Warm Brie,
rocket & red onion tartlet
Piri piri crumbed chicken wings with spiced tomato
& chilli dip
***
Char-griddled rump steak with fried onions & melted
Brie with fries, tomato & rocket salad
Whole grilled Cornish lemon sole
Roast
shoulder of l
ocal
lamb with honey, mint & garlic jus
Thai spiced marinated
chicken topped with strips of vegetables on spiced rosti potato
Spaghetti tossed with
pesto & Mediterranean roasted vegetables
Locally line caught rainbow trout moistened with
prawn & caper butter
Char-grilled
cutlet of Oxfordshire pork presented on garden sage mash topped with caramelised
red onion marmalade
***
Cheesecake
with an English raspberry sauce
Steamed treacle sponge pudding & custard
Summer pudding
Warm pecan tart topped with a “dollop” of
Devonshire
clotted cream
Chocolate fudge brownie. Warm with vanilla ice-cream
Crème Brulee
Sweet white wine roasted peaches with its own
ice-cream
Cheese & biscuits
***
Coffee & truffles £2.50
3 courses £25.00 per person +10% service charge
***
Sunday
Lunch Menu
July
- August2008
Chickpea, chilli & coriander soup
Smooth chicken & duck liver pate with fruit
chutney & toasted brioche
Galia melon with English strawberries &
elderflower yoghurt
Choux bun filled with Cornish crab & crayfish in
lemon mayonnaise
Warm Brie, rocket
& red onion tartlet
Piri piri crumbed chicken wings with spiced tomato
& chilli dip
~~~~~~~~
Locally line caught rainbow
trout moistened with prawn & caper butter
Roast prime cuts of
English beef with Yorkshire pudding
Thai spiced marinated
chicken topped with strips of vegetables on spiced rosti potato
Spaghetti tossed with pesto & Mediterranean roasted vegetables
Roast half shoulder of local lamb with a honey, mint & garlic jus
Roast
loin of Oxfordshire pork with seasoning
Main courses are served
with a full selection of fresh vegetables & roast potatoes
~~~~~~~
Cheesecake with an English raspberry sauce
Steamed treacle sponge
pudding & custard
Warm pecan tart topped
with a “dollop” of
Devonshire
clotted cream
Chocolate fudge brownie.
Warm with vanilla ice-cream
Sweet white wine roasted
peaches with its own ice-cream
Cheddar & Stilton with
biscuits
~~~~~~~~
Coffee or tea with truffles £2.50
£19.50
3- courses
£16.50
2- courses
10%
service charge on parties over 6
PLEASE NOTE THAT
ALL MENU'S ARE SUBJECT TO CHANGE
DAILY.
WE ARE ABLE TO ACCOMMODATE
ANY SPECIAL DIETARY REQUIREMENTS THAT YOU MAY HAVE.
Kitchen is
open:-
LUNCHEON: - MONDAY TO SUNDAY
: 12.00pm-2.00pm
DINNER: - MONDAY TO SATURDAY: 6.30pm -9.30pm
SUNDAY:-7.00pm- 9.00pm
FOR
FURTHER INFORMATION PLEASE TELEPHONE: +44 (0)1235 833043
FAX: +44 (0)1235 833193
E-MAIL FOR FURTHER INFORMATION
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