Evening - A La Carte Menu - Moat Room Restaurant 

To Begin

Pea and watercress soup with sorrel and crème fraiche
Five Pounds and Seventy-Five Pence
~*~
Albright Hussey smoked Kingfish and organic smoked salmon with a tangy lime and tomato relish and fresh horseradish cream
Nine Pounds and Twenty-Five Pence
~*~
Pan-fried Calves liver with parsnip puree and cider bay-leaf cream
Six Pounds and seventy five Pence
~*~
Seared fresh Scottish scallops & monkfish cheeks with cauliflower & spinach puree together with lemon butter sauce
Eleven Pounds and Fifty Pence
~*~
Shropshire ham hock & chicken terrine with pea shoots and sauce Verde
Six pounds and Ninety-Five Pence
~*~
Baked fresh beetroot tart with a feta cheese sorbet
Six Pounds and Twenty-Five Pence

To Follow

Caramelised Belly Pork, Parmesan & Chorizo topped fresh King Scallops with a Smoked Rapeseed Oil Sorbet and Pea Mash
Nineteen Pounds and Fifty Pence
~*~
Best-end of Shropshire Lamb with a herb crust and rosemary and lovage jus & summer vegetables
Eighteen Pounds and Seventy five pence
~*~
Poached Halibut fillet with prawn and saffron nage with Camargue rice
Nineteen Pounds and Fifty Pence
~*~
Medallions of Bishops Castle beef on glazed shallots, carrots and spring onion with horseradish and savoury jus
Twenty-two Pounds and Twenty Five Pence
~*~
Highbury free-range Chicken breast with wild mushrooms, braised leeks and new potatoes
Sixteen Pounds and Ninety five pence
~*~
Sundried tomato and carrot cakes with pine kernel and pepper risotto and a cos lettuce and parmesan salad
Fourteen Pounds and Seventy Five Pence

For After

Trio of decadence
Raspberry and kirsch smoothy
Lemon and lime cheesecake
Milk chocolate panacotta
Six Pounds and Ninety-Five Pence
~*~
Fresh summer berry pudding with black currant surprise
Six Pounds and twenty five Pence
~*~
Poached Pear in ginger and cardamom with elderflower and apple sorbet
Six Pounds and fifty pence
~*~
Pistachio, cranberry and peach mousses on shortbread with vanilla stewed rhubarb
Six Pounds and Forty-Five pence

Soufflé’s

At Six Pounds & Fifty Five Pence
Honey and amaretto soufflé - With crunchy amaretti biscuits
Chocolate and peppermint soufflé - With mint chocolate crisps

Create your own Cheese board

Cheese selection per person, three cheeses £6.95
Hussey Cheese board for two, six cheeses £12.95
Manor Cheese board, eleven cheeses £22.50

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

Hard cheese

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

Inverloch Goat, produced at the Inverloch Cheese Company Argyll. G P V
Hard pressed goat cheese with subtle goat flavor

Organic Cheshire, smoked cheddar produced in Chester C V P
Organic cheddar cheese Smoked by the organic Smokehouse in Aston on Clun Shropshire

Tanatside, Produced in Oswestry, Shropshire CVP
A fine textured and flaky mild flavoured hard cheese


Semi hard cheese

Yorkshire fine Fettle, Produced in Yorkshire EPV
A fines 100% creamy ewes milk cheese, wich has a crumbly texture with a lemony flavour

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

Cornish Yarg, produced in Cornwall. C P V
Light creamy, semi hard, mould ripened cheese wrapped in nettles

Cropwell Blue Stilton, produced by Cropwell Bishop in Nottinghamshire. C PV
Rich creamy full flavored Stilton, semi hard cheese, first production dates back to 1847
Soft cheese

Soft cheese

Cotherstone, produced at Barnard Castle, North Yorkshire. C U V
A wonderfully moist curd, soft textured cheese with a real ‘earthy’ taste.

Cornish Organic Brie, produced at Trevarrian, Cornwall. C P V
A delicious soft cheese, mild and creamy flavour with a melting smooth texture

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
.

Please note for all Parties of six and over a Service Charge of 10% will be added to your bill