Recent Menus
See also our special celebration menus here
Although we often reuse favourite recipes, it is extremely rare that we repeat an exact menu and would certainly not do this for the same guests (records are kept of what has been served on previous visits). This selection of just eight recent menus includes four consecutive nights in July 2008, to illustrate how we achieved variety and balance for a couple who were eating on each of those evenings.
| Thursday 24 June 2010
Two guests this evening do not eat meat or fish |
Saturday 5 June 2010 | Wednesday 12 May 2010 An Italian theme inspired by The River Cafe Cookbook Green by Rose Gray & Ruth Rogers and 'Essentials of Italian Cooking' by Marcella Harzan: our guests included one couple who dined five consecutive evenings (this is not usual), and another couple (in their early 80s) who dined three nights |
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Gordon Ramsay's strawberry & cucumber & mint salad with Grand Tradicion Vintage 2006 granita
Tomato, courgette & aubergine tart with vegetable crisps (carrot, tomato, beetroot & onion) Melon & orange cocktail
Vegetarians: savoury pancake with
spinach, shallots & ricotta
Gooseberry cream tartlet; ginger & apple parfait with raspberries; coffee macaroons |
Gazpacho with 'bites' (cucumber, spring onions, cherry tomatoes, avocado, croutons, chicken goujons, roast red pepper) & Italian feather bread
Roast Lincolnshire 'finest' asparagus with béarnaise sauce, potato & gruyere biscuits, roast red onion, beetroot, carrot & parsnip chips
Melon with spiced grapes & a melon & ginger granita
Parma ham-wrapped roast fillet of beef
Fondant potatoes; braised English leeks with a mustard sauce; steamed organic broccoli; freshly shelled English peas; sweetcorn & spring onion fritters
Summer pudding; vanilla ice cream in a brandy snap basket; chocolate-coated cherries |
Baked crespelle with spinach, prosciutto & parmesan filling
Sautéed fillets of sea bream with fennel Sicilian style
Red wine sorbet with crushed strawberries
Rolled fillets of breast of free range chicken with pork & rosemary stuffing
Potato croquettes with crisp fried noodles; carrots marsala; slow-cooked broad beans & prosciutto; pea & mint torte; baked aubergines with oregano  Marmalade & whisky ice cream in a brandy snap basket; Vernazzo cake with baked figs & crème fraîche |
| Sunday 2 May 2010
We had a request for duck this evening |
Friday 23 April 2010
One guest this evening does not eat red meat; also asked to avoid mushrooms, ginger, garlic, blue cheese and bananas, a chocolate dessert was requested |
Tuesday 13 April 2010
A vegetarian was among our guests this evening, and another avoids garlic |
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Consommé with potato & cheese biscuits
Goujons of lemon sole with lentils & a garlic cream sauce
Avocado, lime, grape & melon cocktail
Gressingham duck breast with bitter orange sauce
Swiss soufflé potatoes; steamed fine green beans; braised carrots with honey; steamed purple sprouting broccoli; creamed organic local spinach
Pear condé; strawberry bavarois & jelly |
Chicken & baby onion & red pepper & bacon kebab on a shallot, leek & freshly shelled pea risotto
Roast Wye valley asparagus with a rich tomato sauce & béarnaise sauce
Pineapple, mango & passion fruit sorbet with pineapple crisps
Poached fillet of beef with a grain mustard marinade No red meat guest: pan-fried, bread crumbed fillet of lemon sole
Sautéed barrel potatoes; braised carrots with honey; sautéed cauliflower; stuffed courgettes with a mornay sauce; roast butternut squash
Profiteroles filled with white chocolate ice cream & a chocolate sauce; strawberry & almond mousse with dried strawberries; apple streudel tartlet |
Roast asparagus with a leek & shallot lemon risotto
Onion marmalade cheese cake with tomato crisps, parsnip crisps, glazed sweet potatoes, beetroot crisps
Grape & grapefruit cocktail with kiwi
Pot roast guinea fowl Vegetarian: rough puff pastry pie with spinach & shallots & mushrooms
Sautéed barrel potatoes; braised carrots with honey; stuffed red peppers with puy lentils; roast butternut squash; parmesan & parsley crumbed sautéed courgettes
Raspberry & almond malakoff with strawberry parfait; pineapple, orange & passion fruit compote |
| Friday 9 April 2010
We were asked not to use cheese this evening, or mushrooms |
Saturday 20 March
2010 Among our guests on this busy evening were two vegans, a lady allergic to eggs, and one couple who do not like fish |
Thurs 24 September
2009
One guest advised us that her medical condition precluded wheat, oats, barley, rice, maize, onions, leeks, shallots, cabbage, garlic, and citrus fruit |
|
Consommé with red pepper & sea salt breadsticks
Globe artichoke & tomato soufflés with slow roasted baby tomatoes
Pineapple granita in a mandarin case with Clementines & kiwi
Parma-ham wrapped roast fillet of beef
Sautéed barrel potatoes; organic purple sprouting broccoli; stir-fried ribbons of carrots & courgettes; cauliflower with toasted butter & breadcrumb sauce
Orange curd pudding; poached pears with red wine & port sauce, white chocolate & vanilla ice cream |
Warm salad of sweet potato seasoned with cloves, cardamom, garlic, ginger, cinnamon, cayenne, lime juice, accompanied by glazed butternut squash & grape schiacciata
Asparagus, mushroom, baby tomato, baby onion in St Peter's ale batter, with a rich tomato sauce & beetroot purée
Melon surprise (with strawberries & Cointreau)
Bracioli of beef with prosciutto
di San Daniele, spinach, shallots & cream cheese
Fondant potatoes; carrot & courgette pasta; cauliflower croûtes du Barry (no cheese for vegans); green beans sautéed with almonds & garlic; steamed organic broccoli
Poaches pears with chocolate sauce; macerated oranges; raspberry sorbet in a brandy snap (orange case for the vegans) |
Organic smoked salmon with poached pears & crème fraîche, glazed sweet potato, parsnip chips
Gratin of tomatoes with potato & cheese biscuits
Lord Lambourne apple & calvados sorbet with kiwi
Poached fillet of lamb wrapped in spinach Special diet: baked fillet of lamb wrapped in Parma ham
Sautéed barrel potatoes; buttered parsnips; braised carrots with apple; stuffed mushrooms; broccoli; bobby beans
Strawberry jelly with raspberries; banana & apple & passion fruit mousse; honey tuile biscuits with vanilla cream |
We all most certainly enjoyed our weekend, your hospitality, entertainment and cooking were all up to their usual excellent standard!! We also now have four new comfortable pillows winging their way to us.
Our 2006 brochure featured each member of staff, with illustrations by Marie-Hélène Jeeves. Roy first spotted her work in 'The Times' in the mid-1980s, and she collaborated with several training books published by the Hotel and Catering Industry Training Board, and in recent years has regularly produced the illustration for the letters page of 'Caterer and Hotelkeeper', the hospitality industry's leading trade journal, published weekly.
