Promotions 2019
Friday 1st November - Saturday 30th November
Salmon 5 Ways
Starters
Gravadlax Roulade
filled with cream cheese & prawn mousse with crisp capers
- £7.75 -
Smoked Salmon Risotto
finished with mascarpone, lemon & dill
- £7.95 -
Ceviche
salmon, cod & scallops cured in fresh lime & coriander
- £8.50 -
Mains
Baked Salmon Fillet
potato gnocchi, olives, tomatoes, basil crisp & white wine sauce
- £13.95 -
Salmon Teriyaki
egg noodles, fresh ginger and stir-fried vegetables
- £15.75 -
Our normal menu & blackboards will also be available throughout this promotion.
Download your voucher and save £10 when you order our Salmon dishes.
Christmas Fayre from 18th November to 24th December
Festive Lunch
Starters
Creamed Winter Vegetable Soup with Crème Fraîche and Chives
Mini Salmon and Haddock Fish cakes served with a Smoked Salmon and Dill sauce
Duo of Melon with Berry Compôt and Blackcurrant Sorbet
Button and Chestnut Mushrooms sautéed with White Wine, Garlic, Sage, Stilton Cheese and Cream sauce, served with a toasted Crouton
Smooth Chicken Liver Pate served with Seasonal Leaves & a sweet Red Onion Marmalade & sliced Baguette
Main Course
Nottinghamshire Roast Turkey served with a Chipolata wrapped in Bacon. Accompanied with Sage & Sausage Stuffing & Cranberry sauce
Roast Salmon Fillet with Roasted Mediterranean Vegetables with a Provençale sauce and Basil dressing
Chicken Breast stuffed with Creamed Mushrooms served with a Red Wine and Thyme sauce
Braised Brisket in Guinness with button Mushrooms, Carrots and Celery served on Parsley Mash
Pan fried Breast of Pheasant wrapped in Pancetta and Braised Leg on a Port, Cream and Redcurrant sauce with a Parsley Mash
Vegetarian Option - selection listed below
Dessert
Christmas Pudding with Brandy sauce
A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces
Lemon Cheesecake served with Raspberry Coulis
Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit
A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra
Coffee with a Mince Pie
Two course £18.50 Four course £23.00
Includes crackers & VAT @20%. Available every day except Sundays.
Festive Dinner
Starters
Slow Roasted Belly Pork oven roasted with Shallots, Ginger and Honey
Smooth Chicken Liver Pate served with Seasonal Leaves & a sweet Red Onion Marmalade & sliced Baguette
Winter Vegetable Soup with Crème Fraîche and Chives
Button and Chestnut Mushrooms sautéed in a White Wine, Garlic, sage, Stilton cheese and Cream sauce topped with a toasted Crouton
Seafood Pancake Pieces of Cod, Salmon & Smoked Haddock bound with a rich White Wine, Cream & Cheese sauce
Main Course
Nottinghamshire Roast Turkey served with a Chipolata wrapped in Bacon. Accompanied with Sage & Sausage Stuffing & Cranberry sauce
Rump of Lamb roasted and served on a Carrot and Swede Puree with a Red Wine and Redcurrant sauce
Pan Fried Breast of Pheasant wrapped in Pancetta and Braised Leg on a Port, Cream and Redcurrant sauce with a Parsley Mash
Grilled Swordfish with dressed Rocket leaves, Pesto and a Tomato sauce
Grilled Sea Bass Fillets on crushed New Potatoes with a Smoked Salmon and Dill sauce
Vegetarian Option - selection listed below
Dessert
Christmas Pudding with Brandy sauce
A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces
Lemon Cheesecake served with Raspberry Coulis
Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit
A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra
Coffee with a Mince Pie
Two course £21.00 Four course £26.00
Includes crackers & VAT @20%. Available every day except Sundays.
Vegetarian Main Course options for Festive Lunch and Dinner
Peppered Mushroom and Stilton Pie Sauteed Button Mushrooms with cracked Black Pepper in a Leek, Stilton and Cream sauce topped with a Shortcrust Pastry.
Goats Cheese and Roasted Vegetable Wellington Style with a Tomato and Basil sauce
Mixed Bean Chilli Lasagne with Kale and glazed with a Cheese sauce.
Vegan Lancashire Hot Pot Diced vegetables, Barley bound in a rich Madeira sauce topped with sliced Potatoes
Canapés
Starters
Cantaloupe and Galia Melon served with a Mango, Pineapple & Strawberry Salsa flavoured with Lime and Mint
A Platter of homemade Gravadlax, Smoked Trout & Peeled Black Tiger Prawns, Crab Mousse with Crème Fraîche
Thai Crab Cake Breadcrumbed, deep fried & served on Rocket Leaves with a Thai Salsa
Oven Roasted Tomato & Spanish Red Pepper Soup with a Basil Oil
Poached Parcels of Lemon Sole with a Smoked Salmon, Cheese & Chive sauce
Main Course
Nottinghamshire Roast Turkey served with a Chipolata wrapped in Bacon. Accompanied with Sage & Sausage Stuffing & Cranberry sauce
Roast Sirloin of Beef served with Yorkshire Pudding and Horseradish sauce
Grilled Halibut, Monkfish and Seared Scallop served with braised Leeks, Crab and vegetable Broth
Vegetarian Platter - Ratatouille Tian, Timbal of Spicy Cous Cous, Field Mushroom filled with Creamed Spinach. A Chilli Bean Casserole, Goat cheese wrapped in Filo Pastry and deep fried, Provençale dipping sauce
Dessert
Christmas Pudding with Brandy sauce
A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces
Lemon Cheesecake served with Raspberry Coulis
Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit
A Selection of Brie, Dolcelatte & Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney & Biscuits
Coffee with a Mince Pie
Seven course £80.00
Starters
Duo of Sweet Melon served with a Sweet Winter Berry Compôte
Leek & Potato Soup with Mature Cheddar Crouton
Slow roasted Belly Pork oven roasted with Shallots, Ginger and Honey
A Salad of slow roasted shredded Duck served on leaves with Orange Segments & Garlic Croutons
Button and Chestnut Mushrooms sautéed in White Wine, Tomato, Rosemary and Garlic Cream sauce with a Mozzarello Crouton
Main Course
Roast Sirloin of Beef served with Yorkshire Pudding and Horseradish sauce
Roast Leg of English Lamb Wellington Style with an Apricot, Rosemary and Sausage Meat stuffing encased in Puff Pastry
Pan Fried Breast of Pheasant wrapped in Pancetta & Braised Leg on a Port, Cream & Redcurrant sauce with a Parsley Mash
Breast of Chicken oven baked with Smoked Bacon, Chestnut and button Mushrooms and an Amontilado Cream sauce
Salmon and Sea Bass Fillet grilled & served with an Asparagus, White Wine & Cream sauce
Vegetarian Option -
Peppered Mushroom and Stilton Pie Sauteed Button Mushrooms with cracked Black Pepper in a Leek, Stilton and Cream sauce topped with a Shortcrust Pastry.
Goats Cheese and Roasted Vegetable Wellington Style with a Tomato and Basil sauce
Mixed Bean Chilli Lasagne with Kale and glazed with a Cheese sauce.
Vegan Lancashire Hot Pot Diced vegetables, Barley bound in a rich Madeira sauce topped with sliced Potatoes
Dessert
Steamed Treacle Sponge with Custard sauce
Lemon Cheesecake served with Raspberry Coulis
A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces
Creme Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit
A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra
Coffee with a Mince Pie
Four Course £30
Standard Menu, standard prices
Starters
Broccoli and Stilton Soup
Duo of Sweet Melon served with a Sweet Winter Berry Compôte
Smooth Chicken Liver Pate served with Seasonal Leaves & a sweet Red Onion Marmalade & sliced Baguette
Button Mushrooms Sautéed in a White Wine, Tomato, Garlic & Rosemary Cream sauce topped with a Mozzarella Crouton
Oriental Duck Pancake filled with Stir Fried Vegetables & slow roasted shredded Duck mixed with Honey, Soy & Oyster sauce
Main Course
Poached Lemon Sole stuffed with a Salmon and Crab Mousse and served with creamed Leeks and Mushrooms
Breast of Chicken wrapped in Smoked Bacon served on Parsley Mash and served with a Thyme and Red Wine sauce
Roast Leg of English Lamb Wellington Style with an Apricot, Rosemary and Sausage Meat stuffing encased in Puff Pastry
Sea Bass & Salmon Fillet grilled and served on crushed New Potatoes with a White Wine and Cream sauce
Roast Sirloin of Beef served with Yorkshire Pudding and Horseradish sauce
Vegetarian Option -
Peppered Mushroom and Stilton Pie Sauteed Button Mushrooms with cracked Black Pepper in a Leek, Stilton and Cream sauce topped with a Shortcrust Pastry.
Goats Cheese and Roasted Vegetable Wellington Style with a Tomato and Basil sauce
Mixed Bean Chilli Lasagne with Kale and glazed with a Cheese sauce.
Vegan Lancashire Hot Pot Diced vegetables, Barley bound in a rich Madeira sauce topped with sliced Potatoes
Dessert
Treacle Sponge and Custard
A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces
Lemon Cheesecake served with Raspberry Coulis
Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit
A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra
Coffee with an Amaretto Biscuit
Four Course £28.00
