Christmas 2010
STARTERS
Ham Hock and Foire Gras Terrine Pickled Walnuts and a Quails Egg Salad 7.15
Salmon Cured with Gin and Beetroot Served with Celeriac Remoulade, Purple Water Cress and Lemon Pickle 7.50
Woodland Mushroom Soup with Garlic Croutons and Truffle Oil 5.95
Layered Tian of Melon with Kaffir Lime Leaf Sauce and Passion Fruit Sorbet 6.15
Tartlet of Roast Pear and Dorset Blue Vinny with Port Syrup 6.50
Seared Pigeon, Braised Puy Lentils with Pancetta and a Thyme Jus 6.95
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MAIN DISHES
Pan Fried Turkey Escalope with a Local Cider, Sage and Roast Chestnut Sauce with Traditional Trimmings 14.95
Blade of Charlton Mustgrove Beef, Potato Rosti, Confit of Cabbage and a Shallot and Red Wine Sauce 16.95
Cornish Megrim Sole with a White Wine, Grape and Chive Sauce served with Fennel Crushed Potatoes 15.95
Loin of Venison, Rubbed With Dijon Mustard, Wrapped in Parma Ham, Dauphinoise Potatoes, Roast Parsnip and a Redcurrant and Rosemary Jus 19.95
Savoury Somerset Capricorn Goats Cheese Cake with Cranberry Relish and a salad of Rocket, Broad Bean and Sugar Snap Peas 9.95
“Bath Chaps” with Black and White Pudding, Bubble and Squeak and a Calvados Sauce 10.95
Rich Juniper and Bay infused Game Casserole, Celeriac and Potato Mash with a Chunk of Homemade Bread 12.95
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DESSERTS
Home Made Christmas Pudding with Christmas Pudding Ice-Cream 5.25
Trio of Lemon Possit, Fruit Jelly and Raspberry Sorbet 5.75
Dorset Apple Cake with Cider Sauce and Clotted Cream 5.25
Cherry Clafoutis with Pistachio Ice- Cream 5.15
Pannetone Bread and Butter Pudding with Fresh Egg Custard 5.50
Chocolate Terrine, Maple Roast Fig and a Vanilla and Cinnamon Syrup 6.10
Local Cheese Selection with Fudges Biscuits and the Seed Company Thins 6.95
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Early Doors Menu £8.95
The Rose and Crown Trent would like to offer the Queen Thorne Parish. When it comes to that early evening "don't want to cook", "quick bite", "unnanounced guests arriving", "not been shopping" etc.
available between 6pm and 7pm Tuesday 'till Friday
This Months Choices:
Trio of Sausages Grain with Mustard Mash
and Red Wine Sauce
or
Lightly Crumbed Long Tail Scampi with Hand Cut Chips and Homemade Tartare Sauce
or
Char Grilled Chicken Salad with Baby spinach Salad and Salsa Verdi
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Light bites & lunch menu
Today’s Homemade Soup with Seeded Bread 4.95
Hinton Farm Asparagus with Citrus Butter, Salad Leaves and Shaved Parmesan 5.95
Seared Scallops with Pea Puree, Chorizo and Pea shoots 8.15
Pear, Walnut, Grape and Dorset Blue Vinny Salad with Honey Dressing 6.50
Butter, Potted Salmon Rillettes with Toasted Ciabatta 6.95
Tian of Smoked Chicken, Mango Salsa and Avocado 6.95
Terrine of Duck Confit, Baby Leek and Apple and Cider Chutney 6.25
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Honey Roast Ham, Village Eggs and Hand Cut Skinny Chips 8.95
Pork Loin Chop, Colcannon Mash, Braised Red Cabbage and Calvados Sauce 10.95
Confit of Creedy Duck with Slow Roast New Potatoes with Thyme, Spring Greens 12.95
Trio of Sausages with Mustard Mash, Onion Rings and a Merlot and Sage Gravy 9.15
Grilled or Battered Haddock with Hand Cut Chips, Crushed Peas, Homemade Tartare Sauce and Seasonal Vegetables 9.15
Char Grilled Chicken Breast, Baby Spinach, Parmesan and Tomato Salad with Salsa Verdi 10.95
Salad of Pan Seared Tuna, Asparagus, Cornish Potato and Local Duck Egg 10.95
Spinach and Ricotta Stuffed Mushroom wrapped in Puff Pastry with Balsamic Potatoes,
Purple Cress and Pesto 8.95
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Tapas Platter to Share
Hummous, Olives, Salsa, Prosciutto, Salami, Smoked Salmon, Buffalo Mozzarella, Pate and a Selection of Bread £10.95
The Ploughman's
Local Cheeses, Cold Cutting Pie, Honey Roast Ham, Chutney, Pickles, Boiled Egg and Home Made Bread 8.95
Sandwiches
With a Choice of Homemade Seeded Bread or Baguette
Honey Roast Ham, Local Cheddar with garden chutney 4.95
Rare Roast Beef with Fresh Horseradish 5.25
Tuna with Mayonnaise 4.95
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Dinner menu
STARTERS
Hinton Farm Asparagus with Citrus Butter, New Season Local Leaves and Parmesan 6.10
Soup of the Day With home Made Bread 4.95
Tian of smoked Chicken, Avocado and Mango Salsa 6.95
Seared Lyme Bay Scallops with Pea Puree Chorizo and Pea Shoots 8.15
Conference Pear, Grape, Walnut and Dorset Blue Vinny Salad with Honey Dressing 6.95
Terrine of Duck Confit, Baby Leek and Apple and Cider Chutney 6.25
Potted Salmon with Toasted Ciabatta 5.95
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MAIN MEALS
Seared Medallions of Beef Fillet with Baby Spinach Salad, Salsa Verdi, Plum Tomato and Parmesan Flakes 19.25
Pan Fried Fillet of Seabass, Wilted Samphire and Caper Crushed Potatoes
With a Hollandaise Sauce 13.95
Rump of Spring Lamb, Tabouleh with Sun blush tomato and Olive with Sauce Vierge 15.50
Piri Piri infused Spatchcock of Poussin, Roast Sweet Potato Wedges and Seasonal Leaves 14.95
Char Grilled Sirloin Steak, Potato and Parsnip Dauphinoise, Globe Artichokes and Roast Aubergine with a Pancetta and Shallot Sauce 18.95
Roast Pork Tender Loin wrapped in Pancetta, Colcannon Mash and Served with Caramelized Apple and a White Wine, Woodland Mushroom and Broad Bean Sauce 14.50
Devonshire Duck Breast, Slow Roast Thyme infused Potatoes, Spring Greens and Fig Compote 14.95
Salad of Pan Seared Blue Fin Tuna, Asparagus, Cornish Potato, Local Duck Egg and House Dressing 14.95
Pastry Wrapped Spinach and Ricotta stuffed Mushroom with Balsamic Potatoes, Wild Rocket and Pesto 9.95
A selection of seasonal vegetables are served with all the above dishes
All Diets and Vegetarians are catered for please let us know and Chef will create from Seasonal Stock
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DESSERTS
Baked Marshmallow and Vanilla Cheese Cake with Honey Combe Ice Cream 5.75
Rhubarb Fool Pavlova £5.95
Coconut Parfait with Strawberries and Strawberry Syrup 5.50
Almond, Walnut and Chocolate Torte, Chocolate Sauce and Creme Fraiche 5.75
Selection of Lovington’s Ice Creams and Sorbets 4.95
Key lime Pie with Black Forest Ice- Cream 5.55
Local Cheese Selection 6.95
Baked Somerset Camembert with French Bread 6.50
A Glass of Late Vintage Port £5.00
White Port £3.50
Tea, The Reel Tea Company – Signature Blend, African, Mint , Jasmine or Earl Grey £1.85
Costa Rican Coffee Bean - Regular Coffee £1.85, Latte £1.95, Cappuccino £1.95, Espresso £1.85, Americano £2.45
(All made with a Costa Rican bean)
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Sunday Lunch
As of 6th June 2010
1 course £10.95
2 courses £12.95
3 Courses £14.95
2 Courses Children (under 10yrs) £6.95
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STARTERS
Morrocan Cous Cous and Shredded Lamb Salad
Curried Parsnip and Honey Soup
Prawn and Crab Tian with Avocado Puree with Mango Salsa
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MAIN MEALS
Peppered Sirloin of Beef, Yorkshire Pudding and Merlot Wine Sauce
Loin of Pork with Crackling and a Grain Mustard and Cider Sauce
Roast Chicken Breast with Woodland Mushroom and Tarragon Sauce
Spinach, Goats Cheese and Asparagus Filo Tartlet with Sauce Vierge
Served with a selection of Seasonal Vegetables, Roast Potatoes and Colcannon Mash
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DESSERTS
Almond, Walnut and Chocolate Torte
Raspberry, Lemon Curd and Meringue
Apple and Rhubarb Crumble with Clotted Cream
Selection of Local Cheese with Biscuits £2.00 Extra
Selection of Tea and Coffee £1.85-£2.25
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