MAIN PICTURE
Down for the Count, Jazz and Soul Band - Mike Smith and his band provide fantastic live music for all occasions. Details can be seen at www.downforthecount.co.uk
S T V A L E N T I N E ' S D I N N E R M E N U
(Our DINNER menu is available on Saturday 11th February and Tuesday 14th February.
Our St Valentine's LUNCH menu on Sunday 12th February will be showing shortly.)
Head Chef - Tim Matthews
Amuse-Gueule
Oyster Rockerfeller
STARTERS
Pan-fried Fillet of Red Mullet set on a Lemon Scented Rosti with a Pomegranate and Rhubarb Coulis
Fresh Asparagus with a Classic Hollandaise Sauce
Gressingham Duck Breast with a Mango, Paw-paw and Spring Onion Salsa, Crispy Filo Hearts and a Plum Sauce
Carpaccio of Local Venison served on a bed of Dressed Rocket with a Red Currant Leather and Parmesan Shavings
Tiger Prawns marinated in Citrus Juices with Grilled Water Melon and a Lime and Yoghurt Dressing
MAIN COURSES
Fillet Steak with Caramelised Shallots and Grilled Wild Mushrooms with a Puff Pastry Case, A Burgundy Red Wine Reduction, Green Beans and Parmentier Potatoes
Pan-Fried Guinea Fowl Breast wrapped in Bacon on a bed of Sweet Potatoes with a Brandy, Pink Peppercorn and Cream Sauce and Crispy Courgettes
Poached Salmon and Sole Kisses set on a bed of Crushed New Potatoes with Preserved Lemon, Wilted Baby Spinach and a White Butter and Tarragon Sauce
Morel Mushroom, Leek and Gruyere Cheese Tart with a Carrot and Corriander Puree and Deep Fried Leeks
Roasted Fillet of Pork with Lemon Honey Choirzo set on a bed of Braised Red Cabbage with a Vanilla Mash and a Devilled Sauce
DESSERTS
White Chocolate and Cherry Cheesecake with Dark Chocolate Dipped Cherries
Passion Fruit and Cointreau Parfait with Poached Pears and Crushed Nougatine
Swan Profiteroles dusted with Icing Sugar with a Hot Dark Chocolate Sauce
St Clement's Mousse Feuillantine with a Raspberry Coulis
English Cheeseboard with a Crab Apple Jelly
*
Selection of Fine Teas or Fairtrade Filter Coffee
£34 per person
VAT Included 10% Service is added to all bills
Free Private Parking Available close to the restaurant and cars can be left overnight.
We can order taxis at any time before or on the evening of your booking
FOR RESERVATIONS PLEASE CALL 01296 730004
or email us at eat@thecarriagehouserestaurant.co.uk
PRESENTATION VOUCHERS ARE AVAILABLE FOR ALL OCCASIONS
SPECIAL EVENTS FOR 2012 WILL BE SHOWING SHORTLY