August 2008
| Chorizo & chickpea salad |
5.95
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| Feta, red onion, cherry tomato and black olive salad with herb dressing | 4.10 |
| Goats' cheese, herb & rep pepper terrine with caperberries and homemade bread | 4.95 |
| Smoked haddock soufflé | 5.25 |
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| Linguine with tiger prawns, chilli, garlic and rocket | 9.95 |
| Mushroom, tarragon & Stilton pearl barley risotto with mixed leaves | 8.95 |
| Pan-fried duck breast with citrus beetroot & green bean salad | 12.50 |
| Whole plaice on Cornish new potatoes, samphire and parsley butter | 11.50 |
| Sage & onion polenta cake with seasonal baby vegetables and red pepper coulis | 9.95 |
| Chicken en croûte with chargrill fennel and Chantenay carrots | 9.75 |
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| Chips with homemade ketchup |
2.95
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| Marinated olives |
1.90
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| Organic bread with olive oil and balsamic | 1.85 |
| Chilli broad beans |
90p
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| Orange & almond cake with crème fraîche | 4.75 |
| Poached peach with pistachio Crème Anglaise and homemade shortbread | 4.75 |
| Vanilla panacotta with fresh berries | 4.75 |
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| Cheese plate with red onion marmalade & biscuits |
5.10
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The Chimney House uses British produce whenever possible. We prepare and cook all of our food, daily, on the premises.
*The 21 day hung 'happy' Highland beef is from the owner's parents farm in the Highlands of Scotland. Please note that our menu is subject to change and that we use nuts in our kitchen & cannot guarantee totally nut free dishes. |
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