SAMPLE EVENING MENU 1

SAMPLE EVENING MENU 2

SAMPLE EVENING MENU 3

 

STARTERS

Parsnip and Castelluccio lentil soup £5.50

Warm salad of ham hock, black pudding, new potatoes, baby spinach and mustard sauce £6.50

Tuna confit, Umbrian chickpea, roast Italian pepper and rocket salad with parsley and anchovy dressing £7

Poached free-range chicken, English streaky bacon, green bean, roast Italian tomato and lemon mayonnaise salad £7.50

Warm salad of roast butternut squash, sprouting broccoli and roast red onion with pecorino sardo and rocket dressing £7.50

 

MAINS

Roast leg of Kentish lamb served with spiced aubergines, homemade flatbread and tzatziki £14

Panfried pollock served with potato rösti, grilled courgettes and homemade tapenade £13.50

Chargrilled 10oz Tilbury Meadows ribeye steak served with fat chips, green peppercorn butter and green salad £14.50

Fettuccine Colfiorito with seabass, fennel and lilliput caper ragoût £11.50

Pheasant ravioli with portabella mushroom, tomato and cream sauce £12.50

Radicchio, borlotti and red wine risotto £12.50

Homemade bread with extra virgin olive oil or French butter £2 / Olives £2.50 / Fat chips with homemade ketchup £2 / Green salad £2

   

CHEESE PLATE

(served with quince paste and wafers)

Appleby’s Cheshire, reblochon, pecorino sardo, selles sur cher and Colston Bassett stilton £7.50 / £10.50 

 

DESSERTS

Homemade moist chocolate cake with crème fraîche £4.50

Homemade passionfruit tart with crème fraîche £5.50

Homemade meringue with poached Yorkshire rhubarb and crème fraîche £4.50

HITCHCOCK’S PROVISIONS AND DINING ROOM

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SAMPLE EVENING MENU 2

STARTERS

Cucumber, mint and crème fraîche soup £5.50

  Panfried scallops with smoked bacon and pea puree £7.50

  Pork, veal, duck and chorizo terrine served with cornichons, 

red onion marmalade and sourdough bread £7.50

  Borley Smokery halibut with fennel and carrot salad and lemon and tarragon dressing £7.50

  Salad of pecorino romano and English broad beans, peas, green beans, 

lemon zest, chilli and mint £6.50

 

MAINS

Chargrilled ribeye steak served with caramelised shallots, roast garlic butter and fat chips £14.50

Grilled swordfish served with spiced aubergine, tabouleh, flat bread and homemade harissa £14

Roast chicken breast served with buttered runner beans, roast beetroot and mustard sauce £13

                                                      Skate wing in Mauldons beer batter served with Tey Brook farm new potato,                                                               cos lettuce and spring onion salad and aioli £14   

                                       Italian peppers stuffed with baked ricotta, roast tomato, capers and pinenuts served with                                                  yellow and green courgette, red onion and rocket salad £12

                                                                                                                                                                                                                                                                                                                                                                                              

    CHEESE PLATE

(served with quince paste and wafers) 

Vera pagliettina, Appleby’s cheshire, durrus, pecorino canestrato and harbourne blue £7

 

DESSERTS

Affogato al caffè £4.50

English raspberry semifreddo with raspberry sauce £5

Bitter chocolate tart with crème fraîche £5

Meringue with poached English strawberries, raspberries served with crème fraîche £4     

 

HITCHCOCK’S PROVISIONS AND DINING ROOM

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SAMPLE EVENING MENU 3

STARTERS

Courgette, mint and parmesan soup £5.50

Salad of fresh lobster, cucumber, spring onion, basil, parsley and mayonnaise £8.50

Buffalo mozzarella with marinated peppers, roasted red onion, capers and mint £6.50

                                              Pork, veal, home-cured duck and chorizo terrine served with homemade red onion                                                  marmalade and sourdough bread £7.50

Steamed Scottish razor clams in white wine, garlic and parsley £8

 

MAINS

                                    Panfried duck breast with braised English broad beans, Italian fennel and smoked                                                               pancetta and served with organic new potatoes £15

                                                     Roast organic Irish salmon with green bean, roast tomato and yellow courgette                                                          salad and dill mayonnaise £13

Grilled pork chop with roast organic beetroot, carrots and celeriac with thyme and marjoram £12.50                                                                                                                      

Poached smoked haddock with peas à la française and mashed potatoes £12.50

Spaghetti alla chitarra Colfiorito with ricotta piemontese, grilled aubergine, roast garlic, chilli and lemon zest £10

                                                                                                                

CHEESE PLATE

(served with quince paste and wafers)

Vera pagliettina, fleur de chevre, Cornish yarg, caciotta al peperoncino and beenleigh blue £7

 

DESSERTS

Mascarpone, chocolate and hazelnut cheesecake with chocolate ganache £5

Rhubarb fool with langues de chat £4.50

Meringue with poached English strawberries, raspberries served with crème fraiche £4

  HITCHCOCK’S PROVISIONS AND DINING ROOM

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