Bar Menu

Pork Loin Steak
Served with stilton mash and an apple and sage sauce

Faggots
Home cooked duck faggots with mustard mash and a rich red wine gravy

Sausage and Mash
Collington’s sausages served with mash, red wine gravy, onion confit and crispy parma ham

Roasted Red Pepper, Cherry Tomato and Goats Cheese Linguine (v)
Served with a goats cheese emulsion and baby basil

Breast of Chicken
Served with hand cut chips, garlic and tarragon velouté and parma ham

Lamb Shank
Slow braised lamb shank served with mash and a mint jus

Fish and Chips
Beer battered fish and hand cut chips served with crushed garden peas

The Crown Beef Burger
Topped with mozzarella, and served with tomato chutney and hand cut chips

Ham, Egg & Chips
Home roasted ham, hand cut chips and two eggs

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Lunch Menu

Starters

Chicken Liver & Fois Gras Parfait
Served on toasted Brioche with pear chutney

Goats Cheese Arancini (v)
Served with a beetroot salad and balsamic reduction

Cream of Broccoli & Stilton (v)
Served with a slice of freshly baked bread

Mains

Lamb shank
Slow braised lamb shank served with smoked bacon mash and a lamb jus

Wild Mushroom Gnocchi (v)
Served with aged parmesan and a truffle sabayon

Fillet of Seabass
Served on a lemon and crayfish risotto with a lemon hollandaise

Desserts

Maple & Pecan Pie
With vanilla ice cream

Warm Chocolate Fondant
Served with spiced chocolate sorbet and saffron caramel

Liquorice Poached Pear
Serve with hazelnut toffee and pear sorbet

The Nottingham Cheese Board
A fine selection of cheeses from the Nottingham Cheese Shop, served with biscuits, pear chutney, celery and grapes

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A La Carte Dinner Menu

Starters

Roast Parsnip Soup (v)
Served with a slice of freshly baked bread

Chicken Liver & Fois Gras Parfait
With toasted brioche and Madeira jelly

Seared Breast of Old Dalby Wood Pigeon
Served with shallot purée, crisp black pudding and balsamic jus

Assiette of Goats Cheese (v)
Goats cheese arancini with goats cheese emulsion, goats cheese mousse, marinated beetroot and mixed leaf salad

Grilled Tiger Prawns
Served with marinated cucumber and cucumber sauce vierge

Pan Fried Lambs Liver
With Parsnip purée, onion confit and smoked bacon foam

Mains

Fillet of Collington’s Beef
Fillet of beef from Collington’s of Wymeswold with hand cut chips and béarnaise sauce

Gressingham Duck Breast
Breast of Gressingham duck with crushed peas and smoked bacon mash, pea purée and a sherry vinegar sauce

Wild Mushroom Gnocchi (v)
With aged parmesan and a truffle sabayon

Guinea Fowl
Breast of guinea fowl served with braised red cabbage, pearl barley risotto
and guinea fowl jus

Seabass
Fillet of Seabass served with a soft poached hens egg, risotto of crayfish and baby asparagus and a lemon hollandaise.

Assiette of Gloucester Old Spot Pig
Served with black pudding and a pork jus

Dessert Menu

Passion Fruit and Chocolate
Passion fruit soufflé, fresh passion fruit, banana and passion fruit sorbet and chocolate truffles and
chocolate olive oil

Chocolate Fondant
Warm chocolate fondant with spiced chocolate sorbet and saffron caramel

Maple & Pecan Tart
Served with milk ice cream

Roasted Pineapple
Served with pineapple and coconut soup and pistachio ice cream

Liquorice Poached Pear
Served with hazelnut toffee and pear sorbet

The Nottingham Cheese Board
A fine selection of British cheeses from the Nottingham Cheese Shop,
served with biscuits, homemade chutney, celery and grapes

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After Dinner Drinks

Coffees Teas
Espresso 1.80 House Blend
Americano 1.80 Assam
Latte 2.00 Peppermint
Cappuccino 2.00 Earl Gray
Decaffeinated 1.80 Rooibos (Decaffeinated)
Chai Latte

Dessert Wines & Ports

Anakena Late Harvest, Chile
Fresh and balanced sweet palate

Muscat de Baume de Venise, France
A delicious red dessert wine from the Pyrenees, rich and full with hints of sweet damson

Tokaji Aszu 6 Puttanyos, St. Stephen’s Crown
Rich candied fruit, butterscotch, spice and honey. Such a succulent complexity balanced by a streak of citrus acidity

Taylors Vintage Port, 2003
Cockburn’s Ruby Port
Cockburn’s Vintage Port 2001
Duff Gordon Vintage Port 1994