Dine With Wine

Mid Week Menu

2 Courses £15.95

Tuesday, Wednesday & Thursday from 7pm

Complimentary half a carafe of house wine per couple on Wednesday Evenings

Starters

Home made soup of the day.

Creamy garlic mushrooms glazed with mozzarella and brie with garlic bread.

The Bistro smooth chicken liver pate with toast & chutney.

Lightly grilled goats cheese on a potato cake with red onion  marmalade.

Fresh galia melon pearls with seasonal fruits & refreshing sorbet.

Prawn & crayfish salad with marie rose sauce.

Seafood salad of prawns, crayfish, hot smoked salmon & crab with mixed leaves & Marie rose sauce.

Thai style salmon fishcakes with a sweet chili dip.

Mains

 

Beef pot roast- slow cooked beef with cracked pepper, mushrooms & cream and roasted new potatoes.

Braised lamb shank in a smooth redcurrant & rosemary gravy with roasted new potatoes.

Saute of chicken cooked in a white wine and cream sauce with mushrooms and tarragon.

Slow roast belly pork with roast pork fillet in a cider & apple sauce.

Poached salmon fillet in a white wine, prawn & crayfish cream sauce.

Mushroom and vegetable medley in a Dijon mustard cream sauce. (v)

Goats cheese & roast vegetable tart with a rich tomato & herb sauce. (v)

Roast breast of duck on sweet potato wedges in a cherry & cassis sauce (£2 supplement)

10oz Sirloin steak cooked to your liking with a creamy peppercorn sauce. (£3 supplement)

Medallions of beef fillet steak in a rich Diane sauce. (£5 supplement.)

                                      

Desserts All £4- see menu on table

Sunday Lunch Menu

2 Courses £12.95

3 Courses £15.95

Order before 1pm and have three courses for the price of two!

Starters

Home made soup of the day

 

Deep-fried plaice goujons with tartare sauce

 

Lightly grilled goats cheese on a potato cake with red onion marmalade

 

The Bistro smooth chicken liver pate with chutney & toast

 

Thai style salmon fishcakes with a sweet chilli dip

 

Prawn & crayfish salad with marie rose sauce

 

Creamy garlic mushrooms topped with melting mozzarella

 

Fresh galia melon with seasonal fruits & refreshing sorbet

Mains

 

Sauté of chicken with mushrooms in a white wine & cream sauce

 

Roast beef with gravy and Yorkshire Pudding

 

Lamb shank in a rich gravy with roast potatoes

 

Pork fillet medallions in a honey & mustard sauce

 

Poached salmon with white wine, prawns, crayfish & cream

 

Seabass fillet on a bed of roasted vegetables, finished with garlic butter

 

Daube of beef – slow braised joint with mushrooms, red onions, smoked bacon & herbes de provence

 

Half a roast duck in smooth gravy with apple sauce

& stuffing (£2 supplement)

 

Goats cheese & roast vegetable tart finished with a rich tomato sauce

 

Mushroom & vegetable medley in a creamy mustard sauce with

new potatoes

All meals served with a dish of fresh vegetables.

Desserts Available- See menu on table

Friday & Saturday Menu

2 Courses £17.95

Starters

Home made soup of the day.

Lightly grilled goats cheese on a potato cake with a red onion marmalade.

The Bistro smooth chicken liver, garlic & cognac pate served with chutney and toast.

Creamy garlic mushrooms topped with melting brie & mozzarella,   served with garlic bread.

Seafood salad of prawns, crayfish, hot smoked salmon & crab with mixed leaves & Marie rose sauce.

Fresh galia melon pearls served with seasonal fruit and refreshing sorbet.

Thai style salmon fishcakes with a sweet chilli dip.

Prawn & crayfish salad with marie rose sauce.

Wok fried tiger prawns with chorizo sausage, sweet chilli sauce & garlic ciabatta.

Fish trio – goujons of plaice, a salmon fishcake & tempura king prawns served with a sweet chilli dip.

Mains

Free range chicken breast cooked in a white wine cream sauce with mushrooms & smoked bacon.

Duo of lamb - Roast lamb shank & carved lamb rump in a smooth redcurrant & rosemary gravy.

Duo of pork – slow roast belly & fillet medallions in a cider & apple cream sauce.

Roast duck breast in a cherry & blackcurrant cassis sauce with sweet potato wedges.

Beef pot roast – a slow cooked prime joint of beef with cracked  pepper, mushrooms, cream & roasted new potatoes.

 

Fresh fillet of seabass on a bed of roasted Mediterranean vegetables finished with garlic butter.

Poached salmon fillet in a white wine sauce with prawns & crayfish.

For Vegetarian options please see mid-week menu.

Chargrilled 10oz Sirloin steak with either creamy peppercorn or port &stilton sauce (£3.00 supplement)

 Medallions of beef fillet steak in a creamy Diane sauce. (£5.00 supplement)

Last Updated August30th