MENUS

Menu for May:

Chilled & spiced roasted tomato & red pepper soup with basil pesto and a parmesan puff

*

Wild rocket, salt & chilli squid salad with a lemon pepper dressing

*

Palourde clams & chorizio broth with wild garlic leaves & cannellini beans. Served with sourdough bread

*

Bangras™ – complimentary 
fine Indian sausage

*

Lemon posset with crème fraiche and fresh berries

*

Tea or Coffee with homemade fudge

****************************************************************************************************************************

Menu for March:

Roasted parsnip soup with crispy thyme and hazelnut oil

*

Wild mushroom and French bean salad with pan-fried manouri cheese, leaves and honey dressing

*

Dauphinoise, Serrano Ham and Emmenthal pastry ball with sautéed spring greens (V option available)

*

Bangras™ – complimentary 
fine Indian sausage

*

Yorkshire rhubarb and vanilla bean cheesecake with a Cadbury’s Flake!

*

Tea or Coffee with homemade fudge

****************************************************************************************************************************

Menu for February:

Sweetcorn soup with sautéed wild mushrooms and tarragon

*

Caramelised apple & pear salad with warm goats cheese balls and aioli dressing

*

Cornfed chicken, spinach, black olive and new potato filo parcel with a lemon cream sauce

*

Bangras™ – complimentary 
fine Indian sausage

*

Vanilla bean and ginger cheesecake with seasonal berries

*

Tea or Coffee with homemade fudge

*********************************************************************************************************************

Asian Seafood Menu – January:

Salmon sashimi with wasabi, shallot crunch and a lotus root crisp

*

Star anise and mussel broth with sourdough bread

*

Pan fried mackerel with spicy peanut noodle salad

*

Bangras™ – complimentary 
fine Indian sausage

*

Lemongrass pannacotta with lychee tempura

*

Tea or Coffee with homemade fudge

*********************************************************************************************************************

English Retro Classsics Menu – December:

Amuse Bouche of cauliflower & tarragon small super smooth soup (velouté!) with roasted hazlenut oil

*

The best ever classic Prawn Cocktail with lime & chives

*

Supreme yet comforting herbed Sausages & Mash with olive, mushroom and lemon jus

*

Be the first to sample Mr. Singh’s Bangras™ -
a complimentary tasting of
fine Indian sausage

*

Devilish chocolate fondant with crème fraiche & seasonal berries

*

Tea or coffee with homemade fudge. If you wish any alternative such as Ovaltine, Horlicks or honeyed hot milk please order 48 hours in advance!

*********************************************************************************************************************

Curry night! A mix of classic smoky Punjabi and light fruity Keralan dishes – November:

Homemade cheese rolled in sumac

*

Tapioca and Potato Patties with green chilli and coriander chutney (n.b. contains peanuts, v)

*

Bangras™ – complimentary
fine Indian sausage

*

Moru Kachiathu with mango and green banana – a yoghurt based curry spiced with mustard seeds, red and green chillis, ginger and curry leaves (v)

Family heritage recipe Pilau Rice

Home-style lamb curry

Vegetarian option – Beet Pachadi – a beetroot and coconut curry with coconut, tumeric and ginger (v)

Salad and raita

*

Carrot halva

*

Tea or Coffee

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s