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Winter A La carte 2008
Smoked Haddock on Wilted Spinach served Florentine Style garnished with Puff Pastry Fleurons on Warm Tomato Confit £7.95
*
Ham Hock Terrine served with homemade Piccalilli and warm toasted Brioche. £7.95
*
Baked Avocado and Goat’s Cheese en Croute, Herb Oil and Aged Balsamic dressing £7.95
*
King Prawn and Crab Salad with a Lemon and Dill Dressing £8.95
*
Poached Pears on Rocket Leaves with Fresh Figs and a Light Walnut Dressing £7.95
*
Warm Duck Confit, on Buttered Winter Greens coated with an Orange and Sage dressing £8.95
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Prime Fillet of Beef, Lyonnais Potato, Port and Horseradish Jus
And Parsnip Wafer £21.95
*
Duo of Salmon and Sea-Bass on creamed Potato with a light Prawn Beurre Blanc £19.95
*
Breast of Guinea Fowl filled with a Chorizo Sausage Mousse served on Parsnip Mash and finished with a Port Jus £18.95
*
Loin of Venison with Gratin Potatoes served with a Thyme and Caramelised Shallot Beetroot Jus £19.95
*
Portobello Mushroom with a Mini Vegetable Gateau Glazed with Parmesan and Accompanied by a Fresh Tomato Sauce (V) £15.95
*
Wroxall’s Ultimate Surf and Turf
(Prime Fillet of Beef and Tiger Prawns in a light garlic sauce resting on fondant potatoes) £24.95
Simply Sonnets Winter Menu 2008
Chefs Homemade Soup of the Day
Chicken Liver Pate with Oatcakes and Cumberland sauce
Fanned Honeydew Melon with Fruits of the Forest Berries served with a Fruit Coulis
Caesar Salad with Fresh Parmesan Shavings
Smoked Salmon and Prawns, Chive Crème Fraiche
Classic Moules “Mariniere” (£1.95 Supplement)
******
Chicken Supreme with a Lemon and Sage Cream
Cumberland Sausage on Creamed Potato and Red Onion Gravy
Chilli Con Carne with Braised Rice accompanied by Natural Yoghurt
Caesar Salad with Char-Grilled Chicken or Prawns
Chef’s Home-Made Fish Pie
Braised Stuffed Peppers filled with a fragrant CousCous, served with an Arabbiata Sauce
Classic Sirloin Steak Cooked to your liking and served with Chips, Tomato and Flat Mushrooms (supplement £3.95)
Braised Shank of Lamb on Minted Mashed Potato and Red Wine Jus (supplement £1.95)
All the above are served with Potatoes and Vegetable of the day
Side orders
Creamed Spinach Onion Rings Mixed or Green salad
French Fries Mushrooms Seasonal Vegetables
Plain, Cheesy or Garlic Mashed Potato
All of the above at £2.95
*******
Apricot Crumble with Mango Coulis
Warm Deep filled Apple Pie with Vanilla Ice Cream
Chocolate Fudge Cake with Vanilla Anglaise
Selection of Ice Creams
Selection of Cheeses, Celery and Grapes (supplement of £3.50)
2 courses at £15.95 3 courses at £20.95
A 10% discretionary charge will be added to your final bill
Smoked Haddock on Wilted Spinach served Florentine Style garnished with Puff Pastry Fleurons on Warm Tomato Confit £7.95
*
Ham Hock Terrine served with homemade Piccalilli and warm toasted Brioche. £7.95
*
Baked Avocado and Goat’s Cheese en Croute, Herb Oil and Aged Balsamic dressing £7.95
*
King Prawn and Crab Salad with a Lemon and Dill Dressing £8.95
*
Poached Pears on Rocket Leaves with Fresh Figs and a Light Walnut Dressing £7.95
*
Warm Duck Confit, on Buttered Winter Greens coated with an Orange and Sage dressing £8.95
********
Prime Fillet of Beef, Lyonnais Potato, Port and Horseradish Jus
And Parsnip Wafer £21.95
*
Duo of Salmon and Sea-Bass on creamed Potato with a light Prawn Beurre Blanc £19.95
*
Breast of Guinea Fowl filled with a Chorizo Sausage Mousse served on Parsnip Mash and finished with a Port Jus £18.95
*
Loin of Venison with Gratin Potatoes served with a Thyme and Caramelised Shallot Beetroot Jus £19.95
*
Portobello Mushroom with a Mini Vegetable Gateau Glazed with Parmesan and Accompanied by a Fresh Tomato Sauce (V) £15.95
*
Wroxall’s Ultimate Surf and Turf
(Prime Fillet of Beef and Tiger Prawns in a light garlic sauce resting on fondant potatoes) £24.95
Simply Sonnets Winter Menu 2008
Chefs Homemade Soup of the Day
Chicken Liver Pate with Oatcakes and Cumberland sauce
Fanned Honeydew Melon with Fruits of the Forest Berries served with a Fruit Coulis
Caesar Salad with Fresh Parmesan Shavings
Smoked Salmon and Prawns, Chive Crème Fraiche
Classic Moules “Mariniere” (£1.95 Supplement)
******
Chicken Supreme with a Lemon and Sage Cream
Cumberland Sausage on Creamed Potato and Red Onion Gravy
Chilli Con Carne with Braised Rice accompanied by Natural Yoghurt
Caesar Salad with Char-Grilled Chicken or Prawns
Chef’s Home-Made Fish Pie
Braised Stuffed Peppers filled with a fragrant CousCous, served with an Arabbiata Sauce
Classic Sirloin Steak Cooked to your liking and served with Chips, Tomato and Flat Mushrooms (supplement £3.95)
Braised Shank of Lamb on Minted Mashed Potato and Red Wine Jus (supplement £1.95)
All the above are served with Potatoes and Vegetable of the day
Side orders
Creamed Spinach Onion Rings Mixed or Green salad
French Fries Mushrooms Seasonal Vegetables
Plain, Cheesy or Garlic Mashed Potato
All of the above at £2.95
*******
Apricot Crumble with Mango Coulis
Warm Deep filled Apple Pie with Vanilla Ice Cream
Chocolate Fudge Cake with Vanilla Anglaise
Selection of Ice Creams
Selection of Cheeses, Celery and Grapes (supplement of £3.50)
2 courses at £15.95 3 courses at £20.95
A 10% discretionary charge will be added to your final bill