Please note all menus are SAMPLE menus only. Dishes shown may be subject to change.
If you have any queries relating to the items shown, please call us on 01245 422891 and we will happily assist you.

Set Dinner Menu

£21.95 For Three Courses
Tuesday, Wednesday, Thursday and Friday evenings

Roasted plum tomato and basil soup with basil oil

Chicken liver and foie gras parfait with apricot and green peppercorn chutney and toasted brioche

Oak smoked salmon with capers, gherkins, silverskin onions and lemon

Prawn and crayfish timbale with shredded iceberg lettuce and marie rose dressing





Slow roasted pork belly with braised red cabbage, creamed potato and red wine jus

Baked fillet of salmon with ginger and chilli stir fried vegetables and an oriental dressing

Chargrilled Angus rib eye steak with a brandy and Dijon sauce
served with hand cut chips
(£5.00 supplement)

Seafood linguine in a chablis, garlic and parsley creamed sauce

Corn fed chicken breast with baby onions, chorizo and rosted peppers with steamed basmati rice

 

Vanilla and winter berry cheesecake

Baked lemon tart with lemon syrup and chantilly cream

 

Creme brulee 

Steamed strawberry jam sponge with hot vanilla custard

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Sunday Lunch at The Blue Bridge
£23.95 for three courses
£18.95 for two courses

 Creamed Leek and Potato Soup

 Barrel Aged Feta Cheese, Roasted Tomatoes, Olives and Red Onion with Grilled Ciabatta and Lemon Dressing

Marinated Seafood Salad with Fresh Lime and Basil

Pressed Ham Hock Terrine with Homemade Piccalilli

Chicken Liver and Foie Gras Parfait with Toasted Brioche and Apricot and Orange Chutney

Timbale of Icelandic Prawns with Gaspacho and Marie Rose Dressing

Oak Smoked Salmon with Pickled Cucumber Salad and Miniature Capers

Roasted Scotch Sirloin of Beef with Yorkshire Pudding and Rich Pan Gravy

Grilled Gloucester Old Spot Pork Cutlet with Spiced Apple Compote and Crackling

Roasted Leg of English Lamb with Mint Sauce and Red Wine Jus

Whole Grilled Plaice with Lemon Butter and a Mixed Salad

Roasted Devonshire Bronze Corn Fed Chicken with Sage and Onion Stuffing and Rich Pan Gravy

Baked Icelandic Cod with a Green Herb Crust, Asparagus and a Laroche Chablis Cream Sauce

Grilled Fillet of Black Bream with Wilted Pak Choi and Soy Sesame Dressing

Trio of Roasted Stuffed Vegetables with a Rich Red Pepper Coulis

ALL MAIN COURSES COME WITH APPROPRIATE VEGETABLES AND POTATOES

Chocolate Brownie with Kirsch Soaked Cherries and Vanilla Ice Cream

Iced Banana Parfait with Kiwi Coulis

Glazed Lemon Tart with Chantilly Cream

Vanilla Crème Brûlée with Seasonal Berries

Steamed Ginger Sponge Pudding with Hot Vanilla Custard

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Oak smoked salmon with capers, gherkins, silverskin onions and lemon

Grilled goats cheese with honey, balsamic dressing and baby leaves

Icelandic prawn timbale with shredded iceberg lettuce and marie rose dressing

Chicken liver and foie gras parfait with apricot and green peppercorn chutney and toasted brioche

Corn fed chicken breast with baby onions, button mushrooms and bacon lardons with steamed basmati rice

 

Baked fillet of salmon with stir fried vegetables and oriental dressing

 

Slow roasted belly of pork with braised red cabbage, creamed potato and red wine jus 

 

Cumberland sausage toad in the hole with gratin potato and buttered fine beans

 

Seafood linguine in a white wine and parsley cream sauce with rocket salad

 

Roasted vegetable and tomato fusilli pasta with olives, parmesan shavings and olive oil 

 

 

Classic vanilla creme brulee

 

Glazed lemon tart with lemon syrup

 

Steamed jam sponge pudding with hot vanilla custard

 

Winter berry cheesecake with fruit coulis