Evening Menu - Moat Room Restaurant

Sample Menu

To Begin

Asparagus Soup with Beer Bread & Buttermilk Sorbet
Hussey Platter, Smoked Trout, Pate, Prawns & Parma Ham
Home Curried Cured Smoked Salmon with Lime
Salad of Beetroot, Orzo, Watercress & Smoked Goats Curd
Seared Fresh Scallops, Wild Garlic, Cauliflower Pickle & Tomato
Pork Brawn, Shoulder & Black Pudding Fritter, Apple & Piccalilli

To Follow

Beef Fillet Medallion, Grilled Asparagus, Fondant Potato
Grilled 8oz Ribeye Steak with Hand Cut Chips & Salad
Shropshire Lamb Three Ways - Slow Roast Shoulder, Cutlet, Sweetbread & Root Vegetables
Lobster, Gurnard, Scallops & Spats, Aioli & Crusty Bread
Bass, Chorizo Jersey Potatoes Sauté, Land & Sea Asparagus
Chargrilled Vegetables, Feta Cheese, Bulgur Wheat & Pepper Puree


British Strawberry Trio
White Chocolate, Pistachio
Valrhona Chocolate Fondue
Fruits, Clotted Cream Ice-Cream, Chocolate Bread
Vanilla Pannacota
Apricot, Lavender, Honeycomb
Trio of Sweets as Ice-Cream
Toffee Pudding, Eton Mess, Lemon Tart
Passion Fruit Crème Bruleé
Fresh Passion fruit
Honey & Amaretto Soufflé

Create your own Cheese board

Cheese Selection per person, three cheeses £7.25
Hussey Cheese Board for two, six cheeses £13.50
Manor Cheese board, eleven cheeses £24.00

C= cows G= goats E= ewes P=Pasteurized U=un-pasteurized V=vegetarian

Hard cheese


Wrekin White, produced by Mr. Moyden in Shrewsbury, Shropshire. C P V
Hard, extra-matured strong flavour “Gouda” like cheddar

Mrs Appleby’s Cheshire, produced at Appleby’s in Cheshire C P V
Authentic English farmhouse Cheshire cheese, golden-orange colour, crumbly texture and a light, tongue-tickling flavour

Hafod, Made by the Holden Family in West Wales  UV
Organic milk Hafod (pronounced Havod) distinctive nutty and buttery flavour cheddar

Lincolnshire Poacher, Produced at the Ulceby Grange Farm nr Lincolnshire CUV
14-20 Month ripened cheddar cheese with a fruity, Nutty taste with a sweet finish

Newport 1665, Oak smoked hard cheese produced in Shrewsbury CVP
Hard cheese smoked at Bings Heath Smokery, Shropshire

Mrs Kirkhams Lancashire produced by Ruth Kirkham,
Beesley Farm near Preston Lancacshire  UPV, A cows cheese that is mild, creamy and slightly crumbly. Cloth bound and butter finished which helps to develop a unique rind which encapsulates the cheese's texture and taste.

Semi hard cheese

Wrekin Blue, produced by Mr Moyden in Newport, Shropshire. CUV
Blue Cheese made using the raw milk from our own herd of British Friesian cows.
The rustic natural rind encompasses the unctuous cheese inside that is mottled with blue streaks

Rachel, From Peter Humphreys at White Lake Cheeses, Somerset U/P / V
Unpasteurised goats milk cheese. A medium, clea, slightly nutty flavour. It is matured for four months and washed 2-3 times per week during maturation.

Hereford Hop, produced in Gloucester. C U V
Distinctive semi hard cheese matured in apricots and orange then coated in toasted hops.

Wild Garlic Yarg, is made by hand in West Cornwall. P/V
The cheese is creamy, fresh and slightly lemony with a creamy texture under the rind and an open and crumbly core

CaerPhilly, from Gorwydd  Caerphilly
Made to a traditional recipe using cows milk and a traditional rennet, matured  for two months and exhibits a fresh lemony taste with a creamy
texture to the outer and a firmer but moist inner. CU

Basset Blue Stilton, produced by Colsten basset Dairy in Nottinghamshire CPV
Rich creamy full flavoured Stilton, first production dates back to 1847

Soft cheese

Beauvale , 'Gorgonzola' style soft blue cheese, Nottinghamshire   P/V
Slightly milder than stilton from Cropwell Bishop

Sharpham Brie, produced at Sharpham Estate, near Totnes Devon  CUV          
A delicious soft cheese, soft light textured cheese from Jersey Herd finished with cream

Capricorn Goat, produced at Manor Farm Cricket St. Thomas Somerset. G P V          
Soft goat cheese, creamy melts in the mouth, almost runny and Slight nutty flavour

St Eadburgha - Produced in Broadway, Worcestershire. P/V
St.Eadburgha has a white rind cheese that is similar to a brie or camembert. It is matured for 4-12 weeks and has a strong creamy flavour.

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