SMH Menu 2018-19

faye.stevenson
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Festive Board Menus l 2017-18

Main Courses

10ozs Chargrilled Scottish Sirloin served Medium, with Mushroom,

Tomato & Triple Cooked Chips

Rosemary Infused Rack of Lamb, Dauphinoise Potatoes

Baked Whole Guilt Head Bream, Fennel and Orange, Baby Pearl Potatoes

Roast Saddle of New Season Lamb, Thyme & Garlic, Delmonico Potatoes

Native Seabass served over a Ratatouille with Sautéed Potatoes

Fillets of Roast Rib of Grassfed Cornish Beef, Yorkshire Pudding,

and Roast Potatoes

Desserts

Crêpés Suzette, Citrus & Grand Marnier Syrup

White Chocolate, Whisky & Brioche Pudding with Vanilla Custard

Millefeuille of Forest Fruits

Strawberries and Double Cream (Seasonal Availability)

Sticky Toffee Pudding served with a Toffee Sauce and Ice Cream

Rich Chocolate Tart, Orange Sorbet

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