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Evening Menu: Breads and Olives

The document is a menu for a restaurant listing appetizers, main courses and sides. It includes options like classic onion soup, salmon tortelloni, chorizo sausages, and smoked fishcakes for appetizers and beef spezzatino, roasted porchetta, oven baked chicken, and pearl barley risotto for main courses. All main courses are served with a panache of fresh seasonal vegetables and potatoes and additional sides like thick cut chips and tomato salad can be added for £2.75 each. Two course dinner prices are listed for before and after 7pm.

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75 views1 page

Evening Menu: Breads and Olives

The document is a menu for a restaurant listing appetizers, main courses and sides. It includes options like classic onion soup, salmon tortelloni, chorizo sausages, and smoked fishcakes for appetizers and beef spezzatino, roasted porchetta, oven baked chicken, and pearl barley risotto for main courses. All main courses are served with a panache of fresh seasonal vegetables and potatoes and additional sides like thick cut chips and tomato salad can be added for £2.75 each. Two course dinner prices are listed for before and after 7pm.

Uploaded by

atul-hero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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breads and olives

proper sicilian olives 2.75


bread sticks with dips 2.75
baked herb focaccia 2.75
baked garlic ciabatta 2.75
milan sharing board 5.25
(focaccia, ciabatta, olives, garlic butter)
in the beginning
classic onion soup v
caramelised onions in a hearty vegetable broth, melted cheese croutons
salmon tortelloni
tortelloni lled with salmon and lemon zest in a white wine and dill sauce
chorizo sausages
grilled smoked pork sausages with fennel, tomato and orange marmalade
spiced venison ragu
rich venison ragu seasoned with chilli oil, potato and mozzarella crust
smoked shcakes
homemade shcakes of smoked haddock with a roasted red pepper aioli
risotto rice balls v
fragrant risotto mixed with fresh herbs and parmesan cheese, salsa verde
meatballs napoli
our own handmade meatballs in a rich tomato, wild garlic and basil sauce
tagliatelle alfredo v
lightly cooked pasta in a creamy alfredo sauce with pecorino shavings
chicken liver parfait
smooth chicken liver parfait with hot buttered toast and a cranberry relish
goats cheese fondu v 1.50 extra
goats cheese, ricotta and herb veloute, baked bruschetta strips,g jam
martini of prawns 3.00 extra
a delightful martini of marinated prawns in a lime and chilli mayonnaise
hand dived scallops 4.00 extra
pan seared to perfection in a lemon and ginger butter with wilted greens
in the middle
beef spezzatino
pot roasted daube of prime beef in a black peppercorn and cream sauce
roasted porchetta
boned and rolled double roasted belly pork, rich gravy and apple relish
oven baked chicken
chicken breast with a prosciutto and cheese stufng and an asparagus sauce
navarin of lamb
slow cooked casserole of lamb with seasonal vegetables and red wine jus
grilled calves liver
cooked pink with grilled pancetta and a red onion and sherry reduction
pearl barley risotto v
buttery pearl barley with beluga lentils, root vegetables and fresh herbs
tuscan style hake
supreme of hake in crisp batter with a hothouse tomato and basil coulis
fresh seabass llets
grilled seabass llets with a baked crab and melted cheese tapenade
stuffato of mushrooms v
a portobello,chestnut and button mushroom hotpot with garlic gremolata
cushion of veal 2.00 extra
tender cuts of veal escallops in a marsala cream with fresh rosemary
roasted duck breast 4.00 extra
ash roasted gressingham duck breast in sticky orange and cointreau glaze
llet steak rossini 6.00 extra
prime beef grilled to perfection with a pate topped crouton and madeira sauce
all served with:
a panache of fresh seasonal vegetables and potatoes
on the side 2.75 each
thick cut chips
french fried onions
tomato and red onion salad
cheddar and spring onion mash
starter and main before 7pm 2 courses 14.50
starter and main after 7pm 2 courses 15.50
after 7pm friday and saturday 2 courses 18.50
please note: we cannot guarantee our food produce does not contain nut or nut by-products v = vegetarian
evening menu

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