HOTS USER GUIDE
EXAMPLE MENUS
LUNCH & DINNER
| To Commence |
| Clear Beef Soup - garnished with strips of carrot |
| Grilled Roasted Vegetables with Parmesan Shavings |
| Parcels of Green Beans - wrapped in smoked salmon, coated in a herb dressing |
| Poached Scallops - cooked in Californian white wine with Spices |
| To Continue |
| Baked Breast of Chicken - filled with a crab mousse, coated in a chive sauce |
| Broiled Trout - topped in pan-fried mixed peppers |
| Roast Leg of Lamb -accompanied with a redcurrant sauce |
| Fillets of Sea Bass - cooked in a courgette and butter sauce |
| Cold Meat Plate - larder cuts accompanied with a crisp mixed salad and new potatoes. |
| Hot roasted rack of Wisconsin lamb, in matural juices |
| Regional Specialty - A local dish prepared to a traditional recipe |
| ALSO INCLUDED IS A SELECTION OF FRESH VEGETABLES AND ROAST POTATOES |
OUR SEASONAL MENU
|
To Commence |
| Chilled Melon |
| Smoked Salmon |
| Country Tureen - a warming soup of vegetables, lamb, barley and herbs |
| Woodland and Field Mushrooms - prepared with fresh herbs, bacon and unsalted butter |
| Cheese and Herb Paté with a light tarragon sauce |
| Local Smoked Meats - with fresh dessert pear and cranberry relish |
| Potted Prawns - prepared to an 18th century recipe, served hot or cold |
|
To Continue |
| Partridge in a Pot with Plums - pot roasted with plums, Port and thyme |
| Apple and Leek Parcels - baked in the oven in parchment pastry and garlic crumble |
| Tenderloin of Pork - pan fried, glazed with cream and wholegrain mustard sauce |
| Roast Pheasant - traditionally roasted with sage, onion and apple stuffing |
| Salmon in Cider - baked with nutmeg, tender vegetables and lemon balm |
| Medallions of Angus Fillet - crowned with blue cheese dressed with a fine Port sauce |
SPECIALITIES
| Dover Sole - broiled or pan fried with lemon |
| Prime Sirloin Steak - 10oz approximate raw weight charbroiled to your taste |
| Surf 'N' Turf - sirloin of beef and fillet of salmon accompanied with chefs own herb sauce |
SEASONAL DESSERT
| A crisp apple filled with raisins, soaked in brandy, baked in a pastry case |