STARTERS
Parsnip and Leek Soup with Croutons:(0nions, leeks and parsnips sauteed in butter with stock and milk. Served smooth with croutons; tasty)
Asparagus with Parma Ham:(Fresh asparagus bundles wrapped in palma ham roasted in the oven, served with herby hollandaise and side salad)
Coquille St. Jacques:(Scallops poached in wine, ,stirred in a mushroom cream sauce with a piping of mash potato, finished with a sprinkling of fresh breadcrumbs for a delicious fish starter)
Citrus Cocktail:(Segments of grapefruit and oranges with mango for a light fruity starter)
Chicken Liver Pate:(Homemade pate made with chicken liver, butter onions, garlic, brandy and tomato puree. Served with salad garnish and toast)
HOMEMADE LEMON SORBET
MAIN COURSES
Beef Coq au Vin:(Local braised beef with pancetta, garlic, thyme carrots, button mushrooms and baby onions slowly, cooked in red wine and beef stock to bring out a dish full of French flavour)
Partridge with Plums and Ginger :(Partridge baked with root ginger, red onions, rosemary and plums, drizzled with a port sauce)
Roasted Squash with Thyme-scented Vegetables: (Roasted squash filled with roasted pepper, courgettes, aubergine and thyme finished with melted cheese and loasted pine nuts)
Fillets of Trout with Tarragon Sauce: (Headmill Trout fillets served with a sauce flavoured by spring onions, cucumber, cream, sherry, tomato and tarragon)
Oriental Honeyed Pork:(Diced local pork fillet with peppers, apricots, mushrooms, celery and tomatoes cooked in soya sauce, honey and stock for an oriental flavour)
Chicken Breasts with Apples and Cider:(Lovely creamy chicken made with sweet crisp apples caramelised in brown sugar and imbued with the tang of dry cider and Worcestershire sauce)
Steak - Rump or Sirloin: (served with mushrooms, tomatoes and game chips. Choose a sauce if you wish:- Shallots in red wine/ Pepper sauce)
Selection of fresh vegetables served with all meals
CHOICE OF HOMEMADE DESSERTS or CHEESE AND BISCUITS
COFFEE
Open Thursday, Friday and Saturday evenings.
Now available to open any weekday for dinner or lunches for parties of ten or more
Pre-booking is ESSENTIAL with your choice of starter and main course.
Please ring/fax your order by ....................................
We look forward to welcoming you to Weirmarsh Farm Restaurant
for a unique eating experience.
Credit and Debit cards accepted. We are a fully licensed establishment
Bed and Breakfast is now available in our luxurious new barn conversion.
