289 Abbeydale Road South • Dore • Sheffield S17 3LB

DINNER MENU (From June 2010)

Starters

Fondant of goat’s cheese with roast beetroot, pickled walnuts and tomato tapenade, blackcurrant dressing and micro herb salad
£5.50

Seared lightly spiced escalope of Scottish salmon on sweet pepper marmalade, seared squid and spring onion crème fraiche
£6.95

Chef’s home-made soup of the day
£4.50

Potted wild rabbit on a summer salad with pea mousse, smoked loin of rabbit, squash puree and a tarragon dressing
£6.50

Beer battered monkfish ‘scampi’ with chilli tomato jam, mango relish and coriander cress
£7.95

Chinese style crispy Gressingham duck leg on a cucumber, spring onion and watercress salad with a sesame and ginger dressing
£6.95

Pan roast Quail Supremes with confit legs served on a fennel salad with Romesco sauce and a Bloody Mary Gazpacho
£7.95

Main Courses

Roast rump of Derbyshire lamb, broad bean, peas and spinach, truffled potatoes, and a rosemary and mint jus
£18.95

Seared calves liver served on horseradish mash with crispy sage, onion rings and a port and redcurrant jus
£18.95

Roast coriander crusted fillet of cod served on a Bombay potatoes with a lightly curried clam and saffron sauce
£15.95

Roast supreme of corn-fed chicken, creamed leeks and pea raviolo with
wild mushroom and Madeira jus
£16.95

Roast breast of gressingham duck on a sweet potato and garlic mash, orange, cherry and walnut sauce
£17.95

Risotto of butternut squash and asparagus finished with fresh herbs, taleggio and truffle oil
£12.95

Pan fried 8 oz Derbyshire sirloin steak, hand cut chips, rocket salad and peppercorn sauce
£19.95

Desserts (£5.95)

Classic vanilla crème brulee served with home-made
ginger biscuits and  ‘Apple crumble jelly’

French style White chocolate cheesecake served with a
tangy rhubarb and raspberry compot

‘Snickers’ Parfait:frozen peanut parfait served with a
caramel ice cream and chocolate mousse

Glazed lemon and orange tart served with a
Pastis and raspberry ripple ice cream, raspberry coulis

Hot chocolate fondant served with pistachio ice cream. (allow 15 minutes)

Trio of homemade ice creams with fruit coulis and tuile biscuit (£4.95)

Selection of British cheeses, celery, pear and date chutney, grapes and homemade oat biscuits (£6.50)