Mother’s Day menus for all budgets

Menu 1

Starter

Baked whole mini Camembert (V)
Served with oven baked bread & crudités

Coquille St Jacques
Scallops in a creamy white wine sauce, topped with piped mashed potato & Gruyère cheese in a scallop shell

French onion soup
Served with cheese toasts

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Main Course

Pan-fried lamb chump steak served with garlic, rosemary & red wine sauce
Served with mashed potato, petit pois & steamed leeks

British 21 day matured rump steak
Served with lemongrass king prawns, French fries & seasonal salad leaves

Crispy fish cakes of Arbroath smokie fillets & smoked Scottish haddock with Maris Piper potatoes, smoked Cheddar, shallots & chives
Served with oven roasted vegetables

Stuffed butternut squash (V)
Filled with cannellini beans, mozzarella cheese, peppers & tomatoes, topped with pumpkin & sunflower seed crumb. Served with steamed salad potatoes & seasonal salad leaves

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Dessert

Pink raspberry syllabub
All butter shortbread base topped with Marc de Champagne mousse with whipped cream & raspberries, finished with raspberry coulis & a macaroon

Chocolate truffle torte (V)
Layers of chocolate almond cookie & chocolate sponge with chocolate truffle cream

Sticky toffee pudding
Date sponge made with dark muscovado sugar, topped with cream toffee sauce

Menu 2

Starter

King prawns in light tempura batter
Served with Thai sweet chilli dipping sauce

Potato skins (V)
Filled with melted chilli cheese

Rosemary & garlic crusted Brie wedges (V)
Accompanied with redcurrant jelly

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Main Course

Baked steak, mushroom & Irish stout pie
British diced steak with roasted mushrooms & onions in cask ale stout encased in pastry. Served with mashed potato & steamed sweet heart cabbage

Haddock Kiev
Crispy coated haddock filled with cream cheese & garlic. Served with diced potato, steamed spinach & carrots

Chicken suprême Braised with shallots, garlic in a white wine, cream & fresh thyme sauce
Served with potato, swede & carrot mash & medley of beans

Dolcelatte & pear tart (V)
Rosemary & red onion pastry with Dolcelatte & leek sauce, topped with pear. Served with steamed salad potatoes & green beans

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Dessert

Cherry bakewell sponge pudding
Almond suet sponge topped with French Morello
cherries & raspberry jam

Pot au chocolat (V)
A rich, dark chocolate smooth cream

Panna cotta
Smooth, silky cream dessert

Menu 3

Starter

Timbale of prawns with strips of smoked salmon bound in mayonnaise
Served with malted wheat bloomer bread & watercress

Minestrone soup
Served with warm bread

Breaded mushrooms (V)
Served with barbecue sauce & seasonal leaves

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Main Course

Slow cooked pork belly
Served with an apple compote

Chicken casserole with dumpling
Chicken thigh cooked with vegetables, bacon & pearl barley, with two bacon dumplings

Pan-fried red snapper

Aubergine & cheese layer bake (V)
Aubergine bake with Italian red wine & plum tomato sauce topped with creamy cheese sauce & mature Cheddar cheese. Served with salad potatoes & a medley of vegetables

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Dessert

Chocolate sponge & chocolate sauce
A rich chocolate sponge with luxurious chocolate sauce

Apple, elderflower & gooseberry gateau (V)
Vanilla sponge layered with apple blossom cream,
gooseberry & elderflower compote

Toffee cheesecake (V)
Toffee cheesecake on a digestive biscuit base, topped
with toffee sauce & white chocolate curls

Menu 4 (Family)

Starter

Brussels pâté
Served with oven baked bread & accompanied with caramelised red onion chutney

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Main Course

Oven roasted spatchcock chicken
Served to the table with British roasted potatoes & vegetables and traditional accompaniments

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Dessert

Sharing platter of four desserts:
Lemon Meringue Delice
Ice Cream Venezia (V)
Rocky Road Brownie Squares (V)
Delice Au Fleur (V)
Served with fresh fruit salad