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As Advertised by ‘The Times’ Special offer two course taster menu £5.00 Booking essential Available Monday –Friday Lunch 12.00—1.00 Evening 6.00-7.30 pm |
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Menu Examples
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Dining Details |
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Restaurant menu
Flash fried Fillet steak, served on a bed of horseradish potato mash topped with a creamy wild mushroom sauce. A selection of fresh vegetables of the day £14.95
Locally reared White-lye lamb chops marinated in thyme topped with apple, mint and thyme gravy, served with a selection of fresh vegetables of the day £11.95
Griddled baby monkfish tail and home made mini crab cakes drizzled with sweet chilli and lime dressing, served with a selection of fresh vegetables of the day £12.95
Jill's famous seafood paella for two; calamari's, mussels, chorizo, rabbit, cod etc £24.95
Garbanzo, coriander and wild mushroom risotto, topped with melted mozzarella and toasted almonds, served with apricot chutney £9.95
Baked butternut squash, stuffed with wild mushroom and garbanzo pate, served with a cranberry, claret and chestnut sauce. £9.95 |
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All our food is locally sourced where possible and freshly prepared and cooked on the premises.
Bar menu available Monday—Saturday lunch 12-2.30 pm Sunday Lunch 12.00-4.00 pm Monday– Thursday night 6-8.30 pm Friday and Saturday night 6-9.00 pm
Restaurant menu available Monday—Sunday lunch 12-2.30 pm Monday– Thursday night 6-8.30 pm Friday and Saturday night 6-9.00 pm
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A selection from our bar menu Jacket potato plus various fillings £4.95 Fresh cod battered and deep fried on the premises £8.95 Rib-eye steak and homemade chips £10.95 Home baked ham slices, double egg and chips £7.95 Lamb stew and caraway dumplings £6.95 Mixed bean, basil and tomato casserole and caraway dumplings £6.95 Pecan, sweet potato, cranberry and walnut burger, served on a fresh grainy roll with tomato relish, mayonnaise and melted cheese £6.95
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TASTE OF INDIA; £12.00 PER HEAD Starters Prawn puree ; slightly spiced prawns served on a mini pancake Lamb koftas; minced spicy lamb balls with mint yoghurt Garlic mushrooms; sauteed garlic wild mushrooms
Main course King Prawn Dopiaza A medium spicy dish with onions, tomatoes and green peppers Tilapia and sewin Goan Vindaloo A fiery tomato and chilli based curry Griddled chicken tandoori Chicken breast strips marinated and griddled in medium tandoori spices Lamb Passanda Garlic, ginger, almond and garam masala mildly spiced casseroled leg of lamb Sag paneer; cottage cheese and spinach stir fried with mild spices Chana Dal; Chickpea, lentil and butternut squash marinated in coriander and cumin Tarka, Bombay Aloo Lentil and medium spicy potato pathia Selection of Bhaji Saffron rice Kitchouri Desserts Bananas with spiced yoghurt, Indian ice cream (kulfi) |
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Spanish Buffet Menu £15.00 per person
Sangria fuerte (Potent jug of Sangria) Starters A range of tapas;
Pinchitos moronus (spicy fish moorish kebabs) Rińones al jerez (kidneys in sherry) Habas a la rondeńa (Rhonda style broad bean and ham) Tomates asados (baked egg stuffed tomato) Albóndigas al azafrán (saffron meatballs) Salmón con espárragos (asparagus wrapped in smoked salmon) Acietunas aliñadas (marinated olives) Ensaladilla (Spanish potato salad)
Mains
Paella con pollo, conejo al chorizo etc (meat and rabbit etc) Paella de pescado, con gamba,veneras al calamares etc (fish and shellfish etc) Paella vegetariana (vegetables etc) Tortilla Española (Spanish potato omelette)
Desserts Helado de canela (Cinnamon ice cream) Flan de naranjas (orange flan) |