Recent Menus

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

Gordon Ramsay's strawberry & cucumber & mint salad with Grand Tradicion Vintage 2006 granita

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Tomato, courgette & aubergine tart with vegetable crisps (carrot, tomato, beetroot & onion) Melon & orange cocktail

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Vegetarians: savoury pancake with spinach, shallots & ricotta

Others: Medallions of sirloin of beef in an aromatic marinade (red wine, onions, allspice, garlic, bay leaves) Dorset new potatoes roasted with garlic & juniper berries; cauliflower & watercress purée; braised carrots with freshly shelled peas; braised leeks; broccoli with roast butternut squash

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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

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Roast Lincolnshire 'finest' asparagus with béarnaise sauce, potato & gruyere biscuits, roast red onion, beetroot, carrot & parsnip chips

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Melon with spiced grapes & a melon & ginger granita

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Parma ham-wrapped roast fillet of beef

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Fondant potatoes; braised English leeks with a mustard sauce; steamed organic broccoli; freshly shelled English peas; sweetcorn & spring onion fritters

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Summer pudding; vanilla ice cream in a brandy snap basket; chocolate-coated cherries

Baked crespelle with spinach, prosciutto & parmesan filling

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Sautéed fillets of sea bream with fennel Sicilian style

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Red wine sorbet with crushed strawberries

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Rolled fillets of breast of free range chicken with pork & rosemary stuffing

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Potato croquettes with crisp fried noodles; carrots marsala; slow-cooked broad beans & prosciutto; pea & mint torte; baked aubergines with oregano

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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

Consommé with potato & cheese biscuits

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Goujons of lemon sole with lentils & a garlic cream sauce

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Avocado, lime, grape & melon cocktail

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Gressingham duck breast with bitter orange sauce

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Swiss soufflé potatoes; steamed fine green beans; braised carrots with honey; steamed purple sprouting broccoli; creamed organic local spinach

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Pear condé; strawberry bavarois & jelly

Chicken & baby onion & red pepper & bacon kebab on a shallot, leek & freshly shelled pea risotto

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Roast Wye valley asparagus with a rich tomato sauce & béarnaise sauce

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Pineapple, mango & passion fruit sorbet with pineapple crisps

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Poached fillet of beef with a grain mustard marinade No red meat guest: pan-fried, bread crumbed fillet of lemon sole

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Sautéed barrel potatoes; braised carrots with honey; sautéed cauliflower; stuffed courgettes with a mornay sauce; roast butternut squash

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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 

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Onion marmalade cheese cake with tomato crisps, parsnip crisps, glazed sweet potatoes, beetroot crisps

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Grape & grapefruit cocktail with kiwi

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Pot roast guinea fowl Vegetarian: rough puff pastry pie with spinach & shallots & mushrooms

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Sautéed barrel potatoes; braised carrots with honey; stuffed red peppers with puy lentils; roast butternut squash; parmesan & parsley crumbed sautéed courgettes

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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

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Globe artichoke & tomato soufflés with slow roasted baby tomatoes

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Pineapple granita in a mandarin case with Clementines & kiwi

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Parma-ham wrapped roast fillet of beef

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Sautéed barrel potatoes; organic purple sprouting broccoli; stir-fried ribbons of carrots & courgettes; cauliflower with toasted butter & breadcrumb sauce

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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

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Asparagus, mushroom, baby tomato, baby onion in St Peter's ale batter, with a rich tomato sauce & beetroot purée

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Melon surprise (with strawberries & Cointreau)

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Bracioli of beef with prosciutto di San Daniele, spinach, shallots & cream cheese
Vegetarians/vegans: filo pastry parcel with spinach, shallots & roast pepper 

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Fondant potatoes; carrot & courgette pasta; cauliflower croûtes du Barry (no cheese for vegans); green beans sautéed with almonds & garlic; steamed organic broccoli

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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

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Gratin of tomatoes with potato & cheese biscuits

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Lord Lambourne apple & calvados sorbet with kiwi

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Poached fillet of lamb wrapped in spinach Special diet: baked fillet of lamb wrapped in Parma ham

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Sautéed barrel potatoes; buttered parsnips; braised carrots with apple; stuffed mushrooms; broccoli; bobby beans

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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.

David and Arline, Cowbridge, April 2009

Sitting Room
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.