| Winter Menu 2006 |
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| Saturday, 12 June 2004 | |
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2006 Winter Dinner Menu - For December, January & FebruaryServed Wednesday to Saturday Evenings from 7.00pm
- Starters - Freshly baked rolls accompany all our Starters
Garlic Mushrooms - gently sautéed with garlic and cream, served with garlic infused ciabatta
Cheese Parcels - with light dressed salad and chilled redcurrant jelly
Scottish Scallops & Bacon - Lightly sautéed, with sherry jus
Salmon Parcels - Puff pastry with spinach, baked, & finished with a pink champagne veloute
Blakelands Country House Soup - chef's evening choice of home-made soup
Melon - with a cranberry drizzle & crumbles of Cranberry Wenslydale
Blakelands Pate - Made ‘in house’, with fresh white toast
Your choice of Starter and Dessert is Included in the price of your Main Course
- Steak - The best English 8oz fillet Steak, The hard part is choosing how you want it cooked!
Garni £31.50 with sautéed red onions, grilled flatcap mushroom and tomato,
Black Country £31.50 Simple, Steak & Chunky hand cut chips
Pepper £32.50 smothered with a peppercorn cream sauce
Dianne £32.50 Medallion cuts of fillet steak, served with a cream sauce laced with brandy
Beef Wellington £35.50 Fillet steak wrapped in puff pastry & baked
Garlic Tiger Prawns £35.50 your steak with pan fried garlic Tiger tail prawns
Our Vegetables are served crisp, if you prefer otherwise please ask when ordering Unless stated by (n), non of our meals contain nuts, however nut traces may be present in some of our meals & sauces, please ask when ordering if you have any special dietary requirements. All meat weights quoted are approx. uncooked weight - Main Courses -
All our meals are cooked fresh to order, therefore all sauces can be served separately If required, or please ask if you would prefer Chef to prepare an alternative sauce.
Gressingham Duck Breast £26.50 lightly seasoned, seared & pan fried, with cumquats & Cointreau
Honey Glazed Salmon £26.50 Soaked in honey & oven roasted.
Chicken Forestierre £26.50 roasted diced shallots, wild mushrooms, madiera & cream
Christmas Turkey £26.50 Oven roasted & hand carved, with chestnut & cranberry stuffing, honey parsnips, Sprouts with crispy bacon & shallots and a light turkey gravy (N)
Pheasant Breast £30.50 roast parsnip & apple mash
- Vegetarian Selection -
Parsnip, Sweet Potato & Chestnut Bake £24.50 Sweet potato & roasted parsnips smothered in creamy chestnut & tomato sauce, with Butter fried potato rosti & grated cheese (N)
Cheese & Spinach Parcels £24.50 a light fluffy filling with filo pastry
Mushroom Stroganoff £24.50 Mushrooms & peppers, gently sautéed with wine & brandy, finished with double cream, & wild rice
Butternut, Ricotta & Spinach Tartlet £24.50 A butter pastry tartlet, finished with parmesan
- Desserts & Puddings -
Brown Sugar Baked Bananas With rum, lime & vanilla ice-cream
Caramelised Tarte Tatin of apples with apples from our orchards, served with fresh cream, custard or ice cream
Squidgy Chocolate log light & moist and wickedly chocolatey
Traditional Christmas Pudding Sweetened with brandy butter & a jug of custard
Fresh Cream Profiteroles Draped with our own orange & Belgium chocolate sauce
Blakelands Super Sundae’s “a mint chocolatey one” or “a marshmallow one” You choose !
Ice Cream a scoop of vanilla, strawberry & raspberry ice-cream
Cheese Board A selection of English cheeses, with fruit and celery, Individually plated and served with a selection of crackers and biscuits. Or As a separate course - £4.00 per person / £6.00 for the table
- Teas and Coffees - Freshly made pots of Tea or Nescafe Coffee, with Chocolates and Sweeties Alternative Fruit Teas are available, as well as Earl Grey, Darjeeling or English breakfast and Nescafe Decaffeinated Or A cafetiere of Medium Colombian filter coffee, served with a pot of double cream Or Freshly made Espresso, Cappuccino or Hot Chocolate
- Liqueur Coffee’s - Selections of liqueur coffees are also available with a full shot of your favourite liqueur £3.50 per glass |
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| Last Updated ( Saturday, 16 December 2006 ) |
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Step 4 - Your Wedding Breakfast
Step 5 - Your Evening Buffet
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