Restaurant
The restaurant is furnished comfortably with open views to the garden. Peter is very proud of the variety of freshly made dishes available and specialises in game dishes when in season. All dietary requirements will be catered to where possible, please ask for more information.
Compliment your meal with the hotel's excellent selection of reasonably priced wines or for the more discerning palette, Peter has a private wine collection together with a selection of fine champagnes for that extra special occasion.
The Hotel Restaurant is closed Christmas Day and Boxing Day.
Sample Dinner Menu
- Fresh Fishcake served with crisp salad and sweet chilli sauce
- Home made Chicken Liver and Brandy Pate
- Smoked haddock chowder (fish soup) garnished with salmon and prawns
- Home made Venison, prune and armagnac terrine served with a homemade chutney
- Filey crab Thermidor, Warm crab with a light cheese sauce served in the shell
- Grilled goats cheese on a croton served with home made onion marmalade
- Fillet Steak With tomato, mushroom and home made chips
- Roast Rack of Lamb served with a redcurrant sauce
- Slow braised venison steak served on a bed of tangy red cabbage and a red wine sauce
- Grilled salmon steak with a roasted red pepper and tomato sauce
- Whole Partridge served on a bed of Cabbage and Chorizo with A Port sauce
- Timbale of Roasted Vegetables With a roasted red pepper and sweet chilli sauce
- Selection of seasonal vegetables and potato
Desserts
- Apple and calvados crème brulee
- Home made raspberry panna cotta served with a fruit coulis
- Home made Bread and Butter Pudding Served with custard
- White Chocolate and Raspberry Torte With fruit coulis
- Chocolate Fudge Cake Served warm with vanilla ice cream
- Lemon meringue served with a coulis
- Double baked vanilla cheese cake served with a coulis
New Year Gala Dinner
From 7.30p.m. till Midnight
- Arrival Drink at 7.30p.m. in the lounge and bar
- Confit of pork and foie gras terrine wrapped in parma ham and served with a 10 year old Taylor's port jelly and toasted brioche
- Beetroot and parsnip soup with a hint of horseradish finished with fresh cream
- Poached Lemon Sole fillet on a bed of creamed leeks
- Sorbet
- Fillet steak on a stack of potato dauphinoise glazed with madeira sauce
- or
- Seared Salmon fillet served with a roast tomato sauce
- English Cheeses with grapes and celery
- Poached red pear with vanilla ice-cream
- Glass of Champagne to welcome 2011