Springwells Hotel

 
Text Box: Menu 1 £21.50 per head Cream of mushroom soup with Stilton vvv Baked Rack of Lamb Rack of lamb, marinated, wrapped in puff pastry and cooked until golden brown, served with Madeira sauce vvv Broccoli with Almonds Glazed Carrots Fondant Potatoes vvv Chocolate Torte Or Vanilla Cheesecake with Mixed Berry Compote vvv Coffee Text Box: Menu 2 £24.50 per head Roll of Scottish smoked salmon filled with fresh crabmeat, served with mixed leaf salad and horseradish dressing vvv Traditional well roasted breast of duck with baked apple and sage jus vvv Selection of seasonal vegetables and potatoes vvv Raspberry Pavlova Or Hot Orange Pancake with Cointreau vvv Coffee Text Box: Menu 3 £26.50 per head Feuillette of salmon and scampi Salmon and scampi sautéed with chartreuse and cream served in a puff pastry shell vvv Tornedos Springwells A steak cut from the heart of the fillet, served on a rosti potato, with a rich red wine sauce vvv Cauliflower Hollandaise Courgette Nicoise Parisienne Potatoes vvv Raspberry Crème Brulee vvv Coffee Text Box: Menu 4 £22.50 per head Cream of wild mushroom soup with garlic croutons Avocado and Prawn Salad Devilled Whitebait served with lemon vvv Escalope of Pork Cordon Bleu Baked chicken breast with spinach and cream sauce Poached fillets of plaice in a red wine sauce vvv Selection of seasonal vegetables and potatoes vvv Profiteroles and Hot Chocolate Sauce Olde English Sherry Trifle Fresh Fruit Salad with Cointreau Cream vvv Cheese and Biscuits vvv Coffee Text Box: Menu 5 £27.95 per head Gratinated ramekin of smoked haddock with spinach Paupiette of smoked salmon filled with prawns Fan of melon with raspberry coulis vvv Pheasant Supreme with redcurrant jelly and peppercorn sauce Roast rump of lamb with rosemary jus and parsnip chips Poached sole fillets with scallops and prawns in white wine and cream vvv Selection of seasonal vegetables and potatoes vvv Bitter chocolate mousse with crushed Amoretti Sauternes poached pear with brandy snap and vanilla sauce Marinated strawberry vacharin vvv Cheese and Biscuits vvv Coffee Text Box: Menu 6 £29.00 per head Seared scallops with grapefruit and mixed leaf salad Smoked duck breast with green peppercorns Duo of melon ginger mousse vvv Fillet of Beef Wellington wrapped in puff pastry Supreme of guinea fowl with wild mushroom sauce Medallion of pork with calvados and baked apple vvv Selection of seasonal vegetables and potatoes vvv Grand Marnier and brioche pudding Black cherry and chocolate trifle Marinated strawberries souvaroff vvv Cheese and Biscuits vvv Coffee Text Box: Gourmet Menu £37.00 per head Veloute of fresh asparagus with smoked haddock Salad of slow roasted pork belly with mixed leaves and beetroot dressing Scallop and lobster salad with ginger mayonnaise vvv Lemon sorbet with sloe gin vvv Fillet of lamb with sweet garlic sauce, sweetbreads and leaf spinach Seared fillet of wild sea bass with a cherry tomato and basil coulis on a bed of saffron potatoes Fan of pan-fried breast of duck with sherry vinegar sauce, served on a bed of celeriac dauphinoise Served with a selection of fresh seasonal vegetables and potatoes vvv Warm lemon tart with crème fresh coffee syrup Apricot and honey mousse with buttered shortbread Chocolate and orange marquise with vanilla sauce vvv Coffee Text Box: Vegetarian Menu Choice of any two starters vvv Vegetable Stacks Layers of tomato, spinach, aubergine and mozzarella cheese, topped with a poached egg, and served with a pesto sauce Rissole Potatoes vvv Choice of any two desserts vvv Coffee

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