Fork buffet menu 2009
Main Dishes
- Shoulder of Welsh lamb, butternut squash and baby leek £7.50
- Daube of beef, parsley mash and glazed carrot £8.00
- Corn fed chicken, mushroom boulangère £9.00
- Honey roast duck leg, celeriac dauphinoise, five spice jus £7.50
- Smoked haddock with a poached egg, bubble and squeak £8.00
- Sea bass with boulangère potato and tomato fondue £11.00
- Baked local cod, courgette and basil polenta and sweet corn puree £11.50
- Cannelloni of red pepper, white bean and celeriac brandade, sauté spinach (v)
- Baked flat mushroom with tomato and artichoke, Guinness rarebit (v)
- Local, seasonal risotto of the month (v)
- Jersey royal tortilla with spinach salad and Y Fenni cheese (v)
Sides
- Roasted new potato with Rosemary £3.00
- Colcannon £3.25
- Chantenay carrots with tarragon butter £2.75
- Celeriac mash £3.50
Salads
- Slow roasted tomato and olive salad £2.50
- Watercress salad with crispy potato £2.25
- Celeriac remoulade, roasted pine nuts and parsley oil £3.00
- Roasted butternut squash with feta and hazelnuts £3.00
- Seasonal mixed leaves, garlic oil £2.25
- Caesar salad £2.25
- Bitter leaf salad with pumpkin seed oil £2.25
- Waldorf salad £2.40
Desserts
- Selection of local cheeses £7.25
- Rhubarb crumble sundae £5.00
- Chocolate marquise £8.00
- Eton Mess £6.00
- Apple tart tatin, clotted cream £6.65
- Fresh fruit platter £5.00
- Peach fool with blood orange coulis £5.00
- Strawberry tart £6.25
Freshly ground coffee or tea £2.00
Please choose:
1 main dish plus 1 vegetarian option (available for up to 10% of final numbers)
1 side dish; 1 salad dish
1 dessert
Menu from £17.50
