*

Bacon and black pudding salad

*

Poached pear with fresh melon served with Minghella’s fruit sorbet and crème de cassis coulis

*

Sautéed Tiger prawns in garlic butter on toasted brioche £3.95 supplement

***

Roast saddle of lamb with garlic mash, lamb and root vegetable filo pastry pie served with a red currant gravy

*

Slow braised loin of pork on sauté cabbage with bacon, cauliflower puree and finished with a cream cider sauce

*

Haddock en croute with chive new potatoes served with a prawn mornay sauce

*

Roasted Godshill duck breast on creamed parsnip with a duck and red

onion puff pastry pie finished with cherry gravy £6.50 Supplement

*

Vegetarian choice menu also available
Griddled local beef fillet steak

A succulent [8oz uncooked weight] steak served on buttered sauté mushrooms, red onion and cherry tomatoes

with a jug of Pink peppercorn or Blue cheese and brandy sauce

[Supplement £10.95]
Individual prime local fillet steak Wellington

Prepared in a puff pastry parcel and served on a pond of port wine sauce.

[Supplement £11.95]

Locally landed [Monks Bay] whole lobster [24 hr notice required – caught to order] Cooked to your liking [Supplement £19.50]

All main courses are presented with fresh seasonal vegetables and potatoes

Dessert Choice

Ginger jelly served with walnut and maple ice cream and mixed berries

Lemon posset

A thick set cream dessert served with Chantilly cream

*

Amaretto ice dessert

Cappuccino ice cream with Amoretto biscuits doused with amoretto liqueur

*

Syrup vanilla sponge with creamy vanilla custard

*

Fresh strawberries Eton mess with sweet fresh whipped cream and homemade meringues

*

Orange Bakewell tart served with Chantilly cream and chocolate sauce

*

Minghella’s dessert ice cream

*

Separate cheese menu also available

3 courses and coffee £27

2 courses and coffee £23