|
SAMPLE MENUS LUNCHHome-made Seasonal Soup finished with Cream and Fresh Herbs Toasted Goats Cheese set onto a bed of Leaves garnished with Black Olives and a Balsamic Dressing Smoked Salmon set on a Rosette of Avocado with a Poached Egg surrounded by a Shallot and Herb Dressing ***** A Fish Marmite with Saffron Sauce garnished with Fresh Mussels Baked Breast of Chicken served with an Aubergine Concass and a Herb de Provence Sauce Char Grilled Rump Steak served with Saute Potatoes and a Wild Mushroom Sauce ***** Warm Chocolate Tart laced with Mint served with Vanilla Ice Cream (this must be ordered in advance) Mango Parfait served with Caramelised Mango and a Passion Fruit Sauce Spiced Apple Crumble served with an Orange Brioche and a Quenelle of Chantilly A Platter of Fine West Country Cheeses and an Apple and Cider Fruit Butter Coffee or Tea SNACK LUNCH MENUSANDWICHES in White or Brown Bread
SMOKED SALMON - simply served with Cucumber or a Lemon and Dill Mayonnaise
CHEESE Somerset Brie, Devon Blue, Farmhouse Cheddar
THE VEGETARIAN SANDWICH Cucumber, Tomato, Egg and Salad
BEEF with Tomato, Mustard or Horseradish TOASTED SANDWICHES in White or Brown Bread
BUCKLAND CLUB SANDWICH Bacon, Chicken, Salad and Home-made Mayonnaise
THE "CHEFS" BEEF SANDWICH Beef, Tomato, Cheddar Cheese, Salad and Spices THE MOZZARELLA SANDWICH Sun-dried Tomato, Salad and Basil Olive Oil
AVOCADO, DEVON BLUE CHEESE, BACON AND SALAD A delicious combination SALADS AND PLATTERS
COLD PASTA SALAD served with Fresh Fish of the Day and a Pesto Dressing A LOBSTER SALAD - with a Selection of Nuts, Mixed Salad and a Balsamic Dressing
WEST COUNTRY CHEESES A Fine Selection of Local Cheeses served with a Salad of Dressed Leaves and Warm Bread Rolls
A WARM SALAD OF AVOCADO, BACON, DEVON BLUE CHEESE AND POTATOES served with a Walnut Dressing HOT DISHES
SOUP OR CONSOMME delicious home-made Soup served with warm Bread Rolls
HOME-MADE FISH CAKES simply served with a Dressed Salad and a Creamy Leek Sauce
TAGLIATELLE WITH TWO SALMONS a delicious combination of Salmon served with a Herb Sauce
GRILLED DARNE OF SALMON with "Beurre Blanc" and served with a Fondue of Leek and Coriander
A FISH MARMITE with Saffron Sauce accompanied with Fresh Mussels and New Potatoes
PAN-FRIED BREAST OF CHICKEN with Spaghetti and a Herb de Provence Sauce
PAN-FRIED RUMP STEAK served with Saute Potatoes and a Green Peppercorn Sauce
BAKED BREAST OF CHICKEN with a Creamy Mushroom Sauce and a Red Onion Compote
PAN-FRIED BREAST OF DUCK served with an Aubergine Concass and a Rosemary and Honey Sauce AND FOR PUDDING ..
TART TATIN served with an Acacia Honey and Vanilla Ice-Cream
MILLE-FEUILLE OF DARK AND WHITE CHOCOLATE MOUSSE served with a Cinnamon Ice-Cream
A PASSION FRUIT PARFAIT with Caramelised Mango
A CHOCOLATE "MARQUISE" stuffed with Griottines and a Mocha Ice-Cream
A BASKET OF ICE-CREAMS AND FRUIT SORBETS Cold and Delicious
A CRISP MERINGUE "LE CEPE" with a Chocolate Sorbet and Chantilly surrounded by a Chocolate Sauce
DINNERA Creamy Risotto of Wild Mushroom and Green Asparagus finished with Fresh Herbs Terrine of Pork and Chicken Livers laced with Port served with an Apricot and Sultana Chutney Home-made Soup finished with Cream and Fresh Herbs Tempura of Langoustines served on a bed of Salad Leaves with a Salmon and Truffle Mousse and a light Balsamic Dressing * * * * * Roast Partridge set onto a Caramelised Parsnip Concass garnished with Baby Onions and served with a Red Wine Sauce Pan-Fried Fillet Steak set onto a Celeriac Mash with Crispy Smoked Bacon and a Fresh Tarragon Sauce Steamed Fillet of Red Mullet flavoured with Thyme and set onto a Spicy Saffron Couscous with a FreshTomato and Herb Sauce Baked Fillet of Monkfish with Crispy Pancetta served with Puy Lentils and a Creamy Sorrel Sauce
Baked Breast of Guinea Fowl stuffed with Vegetables served with Flageolet Beans and a Xeres Sauce (Please note - all dishes can be served without sauces/accompaniments on request) * * * * *Prune and Brandy Soufflé served with a Sable Biscuit and a Somerset Brandy Sauce A Fondant of Chocolate stuffed with a White Chocolate Ganache laced with Rum and served with White Chocolate Ice Cream A Ginger Mousse set into a Brandy Snap Cornet served with a Stem Ginger Ice Cream and Crème Anglaise flavoured with Star Anise A Selection of Ice-Creams and Sorbets set into a Tulip Tuile and served with a Berry Coulis A Platter of Fine West Country Cheeses simply served with Grapes, Celery and Biscuits (Please note there is a fifteen minute wait for the Souffle and the Fondant) Please do ask a member of staff if you have any queries regarding allergies thank you
|