Text Box: 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           Text Box: Formal Menus