Oven Roasted Chicken Supreme with a Creamy Wild Mushroom & Thyme Sauce, Served with Dauphinoise Potato and Green Beans.
To Follow
Pan Fried Calves Liver
Served with Creamed Potato, Crispy Bacon, Crispy Fried Shallots, Curly Kale and a Red Wine and Redcurrant Jus.
Baked Thai Hake Supreme
Fresh Fillet of Hake with a Coconut and Coriander Crust, served with Scallops, Crushed Baby Potatoes, Wilted Vegetables and a Thai Green Broth.
Slow Cooked Pork Belly
Local Pork Belly served with Buttered Kale, Creamed Potato, Black Pudding Bon Bon, Mulled Cider Apple Sauce and And Apple Jus.
Pan Seared Venison Loin
Local Venison Loin served “Medium Rare” with Peppered Creamed Potato, Butternut Puree, Chantenay Carrots, Courgette Pearls, Finished with a Sloe Gin & Blackberry Jus.
Gressingham Duck Breast
Served “Pink in the Middle” with Crushed Baby Potatoes, Green Beans and a Passionfruit, Maple Syrup & Whisky Sauce.
Vegetable Dahl Vegan
Coconut Red Lentil Dahl with Bombay Style Potatoes and Spicy Crispy Battered Cauliflower Florets.
Butlers Steak
A tender cut from the shoulder Chargrilled “Medium Rare” served with Asparagus Spears and Roasted Vine Tomatoes and Choice of Potato Sides and a choice of Blue Cheese or Peppercorn Sauce.
12 oz Sirloin Steak
28 Day Aged Local Beef Sirloin cooked to your Liking, Served with Asparagus, Field Mushroom, Roasted Cherry Vine Tomatoes, Choice of Potato Sides and Choice of Peppercorn or Blue Cheese Sauce,
8oz Fillet Steak
Local Beef Fillet Steak cooked to your liking, served with Asparagus, Roasted Cherry Vine Tomatoes, Choice of Potato Sides and choice of Blue Cheese or Peppercorn Sauce.
Water's Edge Restaurant 