Some Lunch Possibilities
- Seafood Platters to include, Fresh Oysters on the half shell, Mixed Clams, Mussels, Builot, Prawns, Crabs, Lemon Wedges, Fresh Mayonnaise & Shallot Vinegar.
- Platters of freshly cooked Lobsters, Lemons, Fresh Mayonaise, Baby New Potatoes & Chef's Salad.
- Platters of Large Prawns, Lemons, Fresh mayonnaise - Marie Rose sauce, Baby New Potatoes & Chef's salad.
- Chef's Homemade Fishcakes with sweet Chilli sauce on a bed of Rocket & Lemon Oil.
- Chef's Speciality Mixed Seafood Risotto
- Fresh diver picked Scallops on a bed of Risotto with Lemon & Lime zest & Balsamic Glaze or can be served on salad with lemon Grass Butter.
- Fresh Scottish Salmon Fillets, Baked on Rock Sea Salt with Dill, Cracked Black pepper, Creamed mash, mange Tout & Baby Carrots.
- Buffet Platters of Prawns, Smoked Salmon, Fermier Chicken, Serrano Ham, Sliced Roast Beef, Fresh Quiches, a variety of Salads & New Potatoes
- Chicken Ceasar Salad with Chef's Croutons & Blue Cheese Dressing.
Dessert Options for Lunch (or Dinner)
- Fresh fruit of the season
- Chefs Fresh Fruit tart of the day with Creme Anglais
- Fruits of the forest with creme, ice-cream or praline sprinkle
- Tart Tropezian with fresh strawberries, cream or ice-cream
- Chefs Chocolate Pudding with warm chocolate sauce
- Cheeseboard selection of the region with salad and Artisan Breads
Dinner Suggestions
- Starters can include some selections adapted from the Lunch options and also:
- Fresh Asparagus bunches wrapped with parma ham, Pan roasted with pine nut butter sauce
- Poached Pear & Serrano Ham on rocket leaves with Balsamic Glaze, Lemon Oil & Parmesan
- Steak tartare with egg, Capers, Chopped Onions & sauce
- Pan Fried Tiger King Prawns & garlic Butter with wild mushrooms on a bed of crisp Rocket leaves
- Thinly sliced orange & white melons with Feta cheese, mint, olive oil & Balsamic reduction
- Regional Pate with marmalade on a bed of mixed leaves & warm toast
- Chefs Fresh Soup to daily order with crusty bread
- Soup de Poisson with rouille, Cheese & Croutons
Main Courses
- Prime Roast Fillet of Beef on a bed of wild mushrooms with stacked potato 'Par Manor' mushroom pepper sauce and red wine 'jus'
- Fillet of Veal on a bed of wild mushrooms with creamed potatoes, cider apple reduction 'jus'
- Rack of Lamb cooked with Rosemary & Walnut Oil on a bed of minted mash, served with redcurrant & mint gravy
- Pan fried fresh Tuna Steaks with chefs sauce on a bed of oven roasted Asparagus with roasted potato wedges
- Chefs Chicken & Mushroom pie with cheese & chive creamy mash
- Daily fresh Fish from the wholesale market can be ordered for a special meal
- Fresh vegetables from the market are served with the main dishes
