DINING EXPERIENCE NEWS – HOT FROM PRESS OR RATHER OVEN !!!!!!
Most of you will be aware that Andrea – our Cook – is currently on long term sickness absence. I am sure we all wish her a speedy return to health. In the interim we have been very lucky to temporarily secure the services of Kim Roberts, a very experienced cook who is helping us with her ideas, suggestions and catering expertise. Kim will be with us until December.
On Sunday 6th October Kim will be introducing a Sunday Roast dinner served at your table. There will be the usual 2 slices of meat (or vegetarian alternative) served with seasonal vegetables however your food will be brought to your table. Additional vegetables will be available on request. Also on offer will be a Chef,s special of Chicken in Leek Sauce. When making your Sunday booking you will need to indicate whether or not you want to order the Chicken dish.
Thus, as you can see, we are in the process of making changes to our existing menu and themed meal events and would appreciate you taking the time to consider our proposals.
Our aim is to move towards home-cooked dishes using locally sourced ingredients whilst focusing on quality not quantity.
As a valued customer, we would encourage you to look at our suggestions and let us have your feedback to help us deliver what you want to see more of on the new menu. Have your say – All you have to do is print off the attached pro forma and fill it in.
The list includes old favourites but will change according to the season and availability. These dishes are only a suggestion and some will be tested this coming week.
All dishes will be subject to availability and we would like to be able to operate a more flexible approach to the dining facility by accommodating walk-ins as we realise plans and the weather change which means you might want to choose to eat with us at short notice.
Once you have reviewed the information then please leave your completed slip with a member of staff or in the wooden box on the Bar in the Lounge. Rest assured your comments will be anonymous and all will be seriously considered.
We are looking at offering you the new menu in the next few days and are aiming at a good value , sensible price of £5.45 one course £7.95 two courses £9.95 three courses. Prices to include seasonal potatoes and vegetables unless already stated.
Thank you in advance for your time.
Soup with bread roll and butter
Pate with caramelised onion chutney, salad garnish, toast and butter.
Creamy Garlic Mushrooms
Smoked Salmon and Prawn Parcel (+£1 extra)
Pies – Such as Shepherds pie, Cottage Pie, Michaels Steak Pie, Chicken & Leek, Fish Pie and similar pies that will be listed as ‘Pie of the Day’
Sausage, Mash and Onion Gravy
Savoury Mince in a large Yorkshire Pudding
Toad in The Hole
Liver and Bacon
Chicken breast on a bed of mash with creamy leek and black pepper sauce
Pasta Dishes – Lasagne, Carbonara, Bolognaise and Pasta Bakes served with garlic bread
Old Favourites we intend including are:
Scampi, Chips and Garden Peas served with a wedge of lemon and tartare sauce.
Fish, chips and either garden or mushy peas served with a wedge of lemon and tartare sauce.
Stuffed peppers in a tomato sauce
Curry – chicken or vegetable with basmati rice and naan bread.
Gammon, egg and chips with garden peas.
Chilli – either con Carne (Meat) or Vegetable served with rice
Pies such a fruit, lemon meringue
Bread & Butter Pudding
Lemon Meringue Pie
Rice Pudding and Jam
Sponge puddings such as Chocolate Melting Pudding, Coconut, Sticky Toffee, Treacle or Sultana
We look forward to hearing your views .
There will a period of time while we are phasing out the existing menu in readiness for our exciting new menu (to be launched shortly). We would appreciate your understanding and patience during this transition period.