The Oak
Restaurant
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(V)
Buttered Warm English Asparagus ?4.85
Served
with a meadow farm goat cheese panacotta, tomato and onion salad and black olive
essence
Ham Hock and Smoked Apple Parfait
?4.20
Dressed
with maple syrup jelly and home baked baby brioche
Dressed
With
Aged balsamic reduction and roasted sweet pepper coulis
Confit of Duck Spring Rolls
?5.50
Served
with pickled ribbons of cucumber and a sticky orange
marmalade
(V) Warm Russian Bellini
?4.95
Buckwheat pancake topped
with sauteed tarragon
a
lightly poached egg and hazelnut oil
Pressed Smoked Salmon Terrine
?5.50
With
confit of potato and a sauce of olive oil, caper, gherkin, boiled egg,
Mains
Pan Fried Breast of Cornfed Chicken
?9.95
Presented with a red
pepper mousse and slow cooked pearl barley risotto
Curry Spiced
Set on
Wilted cucumber spaghetti and crab fish cake served
With
aromatic coconut cream Beure Blanc
Baked Rump of Spring Lamb
?12.50
Accompanied with Provencal
vegetables and aubergine caviar
Rested
on braised leeks, olive crusted potato with parsley puree and lemon
sauce
Braised Pork Belly
?10.50
Served
with celeriac terrine and sauteed courgettes,
Served
with its own stock and peach reduction
Seared Calves
Liver ?12.50
With
bubble and squeak, crispy pancetta and confit of shallot
Baked Guinea Fowl
Breast ?12.60
In
smoked bacon accompanied with spinach flan, carrot puree
On a
wild mushroom volute
(V) Baked
Butternut Squash and Chestnut Strudel ?10.75
With
parmesan and a confit of fresh figs
From Our
Grill
Our selection of aged
British and Irish Steaks are all served with a classic garnie of baked tomato,
sauteed mushrooms and crisp onion rings, accompanied with thick home cut
chips.
Sirloin
8oz ?16.95 10oz ?20.00
Fillet
8oz ?18.95 10oz
?22.00
Ribeye on the
Bone
10oz
?15.95
Chateau
Briand
16 oz (for 2 persons) ?35.00
Add jumbo shrimps to any
steak to make your own surf 'n' turf at ?1.00 each.
Choose from our sauces:
pepper, mushroom, garlic and chimichurri.
Side orders all at
?2.85
Home
cooked chips
New potatoes
Fresh
sauteed spinach
Creamy spinach
Saute
potatoes
Seasonal Vegetable Selection
'Naughty but
Nice'
Home Baked Treacle Tart
?4.75
Topped
with rum and raisin ice cream and ginger orange syrup
Caedmon Creme Caramel
?4.75
With
poached aromatic English rhubarb
Summer Fruit and Brioche Pudding
?4.75
Served
with vanilla sauce Anglaise
Glazed Filo Apple
Crustard ?4.75
Topped
with Calvados apple sorbet and cinnamon apple puree
Vanilla Panacotta
?4.75
With
concase and coulis of exotic fruit served in a brandy
basket
Selection of
Chef
Said Acharki has selected 4 cheeses from our supplier
today
Please
ask a member of our team on what they are
You can
have one or a bit of everything - all served with fruit
chutney