The Four Seasons Restaurant Menu

All dishes are prepared using only the finest fresh produce available to our head chef Brian Lee and his team. All meat and fish dishes are cooked pink unless otherwise requested.

Three Course Meal - £27.95* Two Course Meal - £23.95*

Starters

Smoked Salmon Parcels filled with Icelandic Prawns and Marie Rose Sauce served with Salad Garnish

Chicken Liver Parfait served with Melba Toast and Plum Chutney

Goat's Cheese Served 'en Croûte' set on a Beetroot and Pear Salad with a Mixed Fruit Balsamic Dressing

Parisienne of Honey Dew Melon served with Fresh Berries and Mandarin Sorbet

Chefs Homemade Soup of the day

Main Course

Pan Fried Fillet of Cod Topped with a Lemon and Thyme Crust Served on Herb Cous Cous with a Lemon Oil

Cajun Coated Duck Breast Served on Buttered Spinach and a Potato Rosti with a Light Orange Jus

Sirloin Steak Served with Country Fried Potatoes and a Creamy Mushroom and Brandy Sauce

Chicken Breast Stuffed with Brie and Grapes accompanied by a Light Madeira Sauce and a Timbale of Rice

Risotto of Sun-dried Tomato, Pepper and Peas Topped with Parmesan Shavings and Truffle Oil

Tortilla Wrap filled with Spring Onion, Mushroom and Spinach with a Salad Garnish

Linguine With a Julienne of Vegetables (Courgette, Carrot and Leek) in a Creamy Basil Sauce

Honey Roasted Lamb Shank Served on Grain Mustard Mash and a Red Wine Jus

Chef's Special of the Day

Desserts

Traditional Bakewell Pudding served with Clotted Cream and Fresh Berry Compote

Crepes filled with either:

Apple and Cinamon served with a Chocolate Sauce
or
Summer Berries accompanied by Minted Crème Anglais

Cheese Platter served with Grapes, Wafer Biscuits, Bread Rolls and Homemade Chutney

A Choice of Ice Creams Served in a Brandy Snap Basket with a Fruit Coulis

Chilled Lemon Soufflé and Fresh Berries

Chocolate and Hazelnut Galettes (filled with Chantilly Cream) accompanied by Physalis dipped in White Chocolate

Rich Brioche and Butter Pudding served with Crème Anglais

To Follow

Fresh Coffee and Petits Fours