Sommelier's Selection
White Wine | | |
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Petaluma Estate Picadilly Valley Chardonnay
Adelaide Hills, South Australia, 2005 | |
Btl £44.00 |
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Blue State
Riesling
Dr Loosen, Mosel, Germany, 2005 | |
Btl £19.95 |
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Monterey Sauvignon
Blanc
Morgan Winery, Central Coast, California, 2006 | |
Btl £31.00 |
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| Red Wine | |
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Perfect Red,
by Richard Phillips
Shiraz, South Eastern Australia 2006 | |
Gls £3.95
Btl £13.95 |
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Cotes du Rhone
Belleruche Rouge
M. Choupoutier, Cote du Rhone AC, France, 2005 | |
Btl £19.95 |
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Les Sablons
Cave Terraventoux Cote de Ventoux, 2005 | |
Btl £19.25 |
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| Dessert
Wine | |
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D'arenburg
"The Noble" Riesling
McLaren Vale, South Australia, 2006 | |
Gls £5.45
Btl £32.00 |
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| Starters | | |
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LEEK VELOUTE
Olive Crostini | | |
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WARM RED MULLET SALAD
Vegetable and Chilli
Salsa, Basil Oil | | |
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HAM HOCK BALLOTINE
Mustard Vinaigrette,
Pickled Walnut, Toasted Bread | | |
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| WILD
MUSHROOM RISOTTO | | |
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| Main Courses | | |
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ROAST RUMP OF "SUTTON VALENCE LONG HORN BEEF'
"Yorkshire Style", Red Wine Sauce | | |
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PAN FRIED FILLET OF BLACK SEA BREAM
Roasted
Garlic and Leek Fondue, Cherry Tomato, Vermouth Sauce | | |
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ROAST LOIN OF OLD SPOT PORK
Sage Potato,
Black Pudding, Whole Grain Mustard | | |
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ROAST
GUINEA FOWL BREAST
Braised Savoy Cabbage, Cauliflower Purée, Guinea Fowl
and Rosemary Jus | | |
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SIDE ORDERS
Buttered New Potato, Green
Beans a la Bordelaise, Glazed Chantry Carrots | |
£2.25 |
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| Desserts | | |
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WARM CHOCOLATE FONDANT
Coffee Ice Cream
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PEAR AND GINGER BAVAROIS
Apricot Szechuan
Pepper, Almond Parfait | | |
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STICKY
TOFFEE PUDDING
Caramel Butter Scotch, Kentish Clotted Cream | | |
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CHEESE PLATE
A Selection of the following
British and French Cheeses, Biscuits, Bread and Chutney
(Supplement £1.95)
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| Coffee
with Petits Fours | | £2.95 |
| Cappuccino,
Cafe Latte or Double Espresso with Petit Fours | | £3.25 |
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To the best of our knowledge, no genetically modified ingredients are used in
our cooking.
A discretionary service charge of 11% will be added to your
bill.
All indicated prices are inclusive of 17.5% VAT. |
