Design concept by Stone Creative Prepared for web by Visuallink Beef Carbonnade: Devonshire braising steak slowly cooked with onions, English mustard, beer and beef stock for a heart-warming winter dish  Biryani-Stuffed Peppers: Roasted Peppers stuffed with rice,inspired with Indian spices, pine nuts, raisins and herbs for a tasty vegetarian option Sea Bass with Chive & Dill Sauce: Steamed fillet of sea bass, served with a chive and dill cream sauce with lemon juice for a light fish dish  Cider Braised Lamb: English lamb leg steak, braised in Devonshire cider with rosemary; delicious Chicken with Apples & Pears: Maize fed chicken breast with button mushrooms, bacon, apples and pears with a little Port and double cream for an infusion of country flavours  Venison Steak with Redcurrant Jus: Local venison steak, pan-fried, served with a redcurrant, cranberry and red wine 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 COFFEE Open Thursday, Friday and Saturday evenings, 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.  Now available to open any weekday for dinner or lunches for parties of ten or more  Credit and Debit cards accepted. We are a fully licensed establishment Beef Carbonnade: Devonshire braising steak slowly cooked with onions, English mustard, beer and beef stock for a heart-warming winter dish  Mushroom Stroganoff: Mixed mushrooms with onions, garlic and tomato puree, with a stir of cream and served with basmati rice Sea Bass with Chive & Dill Sauce: Steamed fillet of sea bass, served with a chive and dill cream sauce with lemon juice for a light fish dish  Chicken with Apples & Pears: Maize fed chicken breast with button mushrooms, bacon, apples and pears with a little Port and double cream for an infusion of country flavours  Rump Steak: Served with mushrooms, tomatoes and game chips. Choose a sauce if you wish: - Shallots in red wine or Peppercorn Selection of fresh vegetables served with all meals  CHOICE OF HOMEMADE DESSERTS COFFEE Open Thursday, Friday and Saturday evenings, 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.  Now available to open any weekday for dinner or lunches for parties of ten or more  Credit and Debit cards accepted. We are a fully licensed establishment Homemade Leek & Potato Soup: Leeks, potatoes and onions sautéed in butter with vegetable stock, pureed and served with a stir of cream and croutons   Garlic Mushrooms: Garlic and bacon, sautéed in butter with sliced mushrooms, finished with a splash of brandy and Devonshire cream, served with brown bread and butter Melon & Mango with a Raspberry Coulis: Slices of melon and mango drizzled with a homemade raspberry coulis Weirmarsh Prawn Cocktail: Prawns in a rose marie mayonnaise with spring onions and celery, served on a bed of mixed lettuce with cucumber, tomatoes and brown bread and butter   Homemade Chicken Liver Pate: Local chicken livers, sautéed in butter with onions, garlic, brandy, tomato puree and cream, served with tomato chutney, side salad and toast Homemade Leek & Potato Soup: Leeks, potatoes and onions sautéed in butter with vegetable stock, pureed and served with a stir of cream and croutons   Melon & Mango with a Raspberry Coulis: Slices of melon and mango drizzled with a homemade raspberry coulis Weirmarsh Prawn Cocktail: Prawns in a rose marie mayonnaise with spring onions and celery, served on a bed of mixed lettuce with cucumber, tomatoes and brown bread and butter