March - April
CANAPES ON ARRIVAL
STARTERS
Homemade Minestrone Soup: Onions,tomatoes,pasta,mixed pulses and green vegetables for a tasty, warming soup
Smoked Mackeral Pate: Fresh smoked mackeral, cream cheese, lemon and horseradish, served with a side salad and hot toast )
Chicken Goujons with Garlic Mayonnaise: Strips of fresh maize fed chicken coated in breadcrumbs, deep fried and served with a homemade garlic mayonnaise and side salad
Mixed Melon with a Raspberry Coulis: ( Fresh melon slices served with a homemade raspberry coulis for a light fruity starter)
Feta and Mediterranean Vegetable Tart: Roasted red pepper, fennel bulb courgettes & tomatoes with thyme, served in a short crust pastry case with eggs and cream, served warm with a side salad
HOMEMADE LEMON SORBET
MAIN COURSES
Roast Pesto Pork with Mushrooms: Local loin pork steak roasted with mushrooms, cherry tomatoes, baby potatoes drizzled with pesto for a dish full of simple flavours
Daube de Boeuf: Devonshire braising steak slowly cooked with onions, smoked bacon, thyme, rosemary and red wine with tomatoes and black olives for a slowly cooked French style dish)
Sea Bass with a Chive & Dill Sauce: Steamed fillet of sea bass, served with a chive dill cream sauce with lemon juice for a light fish dish
Mustard Rabbit with Butternut Squash Mash: Fresh rabbit marinated in light ale, garlic & sage cooked slowly with bacon ,onions, rosemary and French mustard, finished with a stir of Devonshire cream & served with a butternut squash mash
Tarragon Chicken: Maize fed chicken breast served with a tasty tarragon and white wine sauce
Stuffed Aubergine Gratin: (Aubergine stuffed with onion, garlic, mushroom, parsley and ground almonds, sprinkled with breadcrumbs and parmesan for a tasty vegetarian option .)
Steak-Rump or Sirloin (served with mushrooms, tomatoes & game chips. Choice of sauce, 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, 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
CANAPES ON ARRIVAL
STARTERS
Homemade Minestrone Soup: Onions,tomatoes,pasta,mixed pulses and green vegetables for a tasty, warming soup
Smoked Mackeral Pate: Fresh smoked mackeral, cream cheese, lemon and horseradish, served with a side salad and hot toast )
Mixed Melon with a Raspberry Coulis: ( Fresh melon slices served with a homemade raspberry coulis for a light fruity starter)
MAIN COURSES
Daube de Boeuf: Devonshire braising steak slowly cooked with onions, smoked bacon, thyme, rosemary and red wine with tomatoes and black olives for a slowly cooked French style dish)
Sea Bass with a Chive & Dill Sauce: Steamed fillet of sea bass, served with a chive dill cream sauce with lemon juice for a light fish dish
Tarragon Chicken: Maize fed chicken breast served with a tasty tarragon and white wine sauce
Stuffed Aubergine Gratin: (Aubergine stuffed with onion, garlic, mushroom, parsley and ground almonds, sprinkled with breadcrumbs and parmesan for a tasty vegetarian option .)
Steak-Rump (served with mushrooms, tomatoes & game chips. Choice of sauce, 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
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