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FLAT MUSHROOM BAKE
A flat mushroom topped with sliced tomatoes, lardons of smoked
bacon, fresh basil and mozzarella, baked in the oven and finished
with parmesan cheese
(available as a vegetarian option without the bacon)
(Also available as a main course option)
OLDE FORGE SMOKIES
Flakes of smoked haddock baked en cocotte with tomatoes, red leicester cheese and cream
CHICKEN LIVER
PÂTÉ
A smooth chicken liver pâté, garnished with salad and served with a
caramelised red onion marmalade and toasted brioche
BAKED AVOCADO
WITH CRAB
Half an avocado filled with fresh crab meat and topped with
mozzarella cheese, then baked in the oven and finished under the
grill
THAI KING PRAWN STIR FRY
King prawns with spring onions, pak choi and fine egg noodles,
stir fried in a pad thai sauce
CHICKEN
LIVERS WITH BRANDY
Pan-fried chicken livers with streaky bacon and a creamy onion
sauce,
served on a toasted crouton
FRUIT COCKTAIL
(v)
A refreshing selection of melon, pineapple and strawberries
SMOKED SALMON & KING PRAWN SALAD
A selection of slices of finest Scottish smoked salmon and king
prawns,
served with a marie-rose sauce
PETIT DEJEUNER
SALAD
A warm salad of poached egg, lardons of smoked bacon and croutons
laid on a bed of fresh lettuce leaves and finished with a
warm balsamic vinaigrette dressing
BAKED GOAT’S CHEESE (v)
Local Chabis goat’s cheese, baked ‘til golden brown, served with a
garnish of
salad and an apricot and ginger chutney
SWEET ROASTED
PEPPERS WITH GARLIC (v)
Red and yellow peppers roasted in the oven with whole cloves of
garlic, fresh thyme and honey, served on a toasted wholemeal muffin,
finished with warm balsamic vinegar dressing and shavings of
parmesan cheese.
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CALVES LIVER AND BACON
Calves
livers sautéed in butter, white wine, shallots and lardons of smoked
bacon
OVEN BAKED CHICKEN
Breast of chicken stuffed with Boursin
cheese, sun-dried tomatoes and fresh basil, foil wrapped and baked,
served with a fresh basil and sun-dried tomato cream sauce
FILLET STEAK WITH
MADEIRA & CHESTNUT MUSHROOMS
Finest fillet steak griddled to your liking, and served with a rich
red wine, madeira
and chestnut mushroom sauce
ROASTED MONKFISH
WITH TOMATO SAUCE
Monkfish tails wrapped in pancetta,
roasted and served with a rich tomato sauce
ROASTED STUFFED QUAIL
Two boned quail stuffed with a chicken
liver pâté and wrapped in bacon, roasted and served with a
redcurrant and white wine jus
BEEF STROGANOFF
Strips of beef fillet coated in paprika, served in a sour cream and
mushroom sauce together with riz pilaf
(Mushroom
Stroganoff is also available as a vegetarian option)
SWEET HONEYED DUCK
Pan fried breast of Gressingham duck served with a honey, sherry,
chilli and soy sauce
CREAMY PORK TENDERLOIN
Pieces of succulent pork tenderloin, shallow fried with shallots,
mushrooms and served with a creamy marsala sauce
SEA BASS Á LA PORTUGESE
Filleted sea bass served in the traditional manner with shallots,
rosemary, red and yellow peppers, tomatoes, olive oil and lemon
juice (shallow fried sea bass fillets are available as a simpler
alternative)
GRUYÈRE CHEESE
MUSHROOMS
(v)
Flat mushrooms topped with spinach, coated with a creamy white sauce
and gruyère cheese, then baked in the oven until golden
ROAST RACK OF LAMB
A herb-crusted rack of English lamb, roasted and served with mint
sauce and redcurrant jelly
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A SELECTION OF FRESHLY PREPARED DESSERTS
FRESH FILTER COFFEE SERVED WITH CREAM & MINTS
ALL MAIN DISHES ARE SERVED WITH A SELECTION OF FRESH VEGETABLES
V – VEGETARIAN
OPTION
We would like to
remind our guests that The Olde Forge Hotel & Restaurant is a
non-smoking hotel
We would
respectfully ask you to refrain from using mobile telephones in the
restaurant.
Parties that
arrive short of the numbers booked will be charged at the rate of
£12 per absentee at our discretion.
We hope
you enjoyed your visit to
The Olde
Forge Hotel and Restaurant ~
We look
forward to seeing you again soon.
Three course meal, incl. coffee £26.50
(inclusive of VAT)
10%
service charge additional |
