The Green Park Hotel
Dinner Menu
Wednesday the 22nd of February, 2012,
 served from 6.30pm.

Deep-fried Crabmeat and Coriander "Beignets"
served with a Lemongrass and Honey Sauce  

Game and Nut Terrine
served with Sweet Onion Compote and Toasted Wholemeal Bread

Fan of Galia Melon
served with Fruit Puree, Toasted Pine Nuts,
and a Natural Yoghurt Dressing

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Cream of Broccoli and Stilton Soup

 or  

Fruit flavoured Sorbet

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Grilled Salmon marinated with Green Herbs
served with Sauté Potatoes, Salad Leaves, Croutons and a Tarragon Dressing

Confit of Duck
 served with Savoury Bread and Butter Pudding
and an Orange Marmalade and Brandy Sauce

Braised Leg of Lamb marinated in Thai Spices
served with Almond and Lemon Fragrant Rice

 Cous Cous cooked with Mozzarella Cheese, Green Olives and Pumpkin Seeds
in a Filo Pastry
 served with Rocket Salad and an Olive Oil Dressing

Salad of Smoked Salmon, Prawns and an Avocado Mousse
served with sliced Cucumber, Artichoke Hearts and Mayonnaise

( £8.50 Supplement )
         Grilled Scottish Sirloin Steak
served with Tomatoes, French Fries and Mushrooms - and your choice of
either a Peppercorn Sauce, or a Mushroom and Brandy Sauce

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Dessert Menu

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Polish Apple Pie
served with Vanilla Sauce and Cinnamon Ice Cream

Profiteroles filled with Chantilly Cream
served with White and Dark Chocolate Sauce
and topped with crushed Pistachio Nuts
 
Pear poached in Red Wine
 served in a Tuille Biscuit Basket with Bramble Puree and Vanilla Ice Cream

A Selection of Ices and Sorbets
served with Fresh Fruit Puree
    
A Plate of British and Continental Cheeses
   Stilton, Ticklemore Goats Cheese,
 Lowland Herb, Cornish Yarg and Gruth Dhu
served with Cheese Biscuits, Oatcakes,
Celery, Grapes and Quince Jelly

    Dessert Wine
Tokaji Late Harvest Furmint ( Hungary )
£3.75 100ml glass

House Port
Quinta Do Noval Late Bottled
£2.75 100ml glass
 
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Fair-trade Tiki Coffee, Decaffeinated Coffee, a selection of Teas
 and homemade Shortbread
available in the Sun Lounge.


Most portion sizes can be adjusted to suit the individual guest;
 please just ask your waiter or waitress.


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