July - August
CANAPES ON ARRIVAL
STARTERS
Watercress Soup with Yogurt: Summer soup of fresh watercress, onion, garlic and potatoes with vegetable stock, pureed and finished with a stir of Greek yogurt
Tempura Vegetables with a Sweet Chilli dip : Fresh peppers, mushrooms, asparagus, baby corn, courgettes dipped in batter served with a sweet chilli dip and salad garnish
Fresh Fruit Cocktail : Orange and Grapefruit segments with strawberries and grapes for a refreshing fruit starter
Smoked Mackerel and Cous Cous Salad: Cous-cous with broccoli, cucumber and apricots tossed in lemon oil; topped with flakes of smoked mackerel, sprinkled with seeds and served with horseradish mayonaise
Pork Terrine: Rustic pork terrine with onion, garlic, brandy, thyme and parsley served with chutney and wholemeal toast
HOMEMADE LEMON SORBET
MAIN COURSES
Chicken Fricassee with Creamy Green Peppercorn & Pear Sauce: Local maize fed chicken breastsauteed in butter cooked with shallots, pears, white wine, thyme and green peppercorns
Braised Pork and Apricot: Local pork loin steak braised with shallots, celery, rosemary, apricots, wholegrain mustard and Cider.
Roasted Vegetables and Goats Cheese Lasagne: Roasted red onions, courgettes, aubergine, pepper, garlic and cherry tomatoes layered with lasagne and goats cheese sauce
Sesame Salmon with Summer Vegetables: Fresh salmon steak coated in sesame seeds, served on a bed of fresh summer veg cooked in a white wine sauce
Beef Stifado: Strips of Devonshire beef marinated in red wine and garlic, slowly cooked with baby onions and tomatoes for a dish full of flavour
Liver with Sage and Apple: Fresh lamb livers seasoned in flour, gently fried with onions, red apple, sage, Dijon mustard and tomato puree with a stir of fromage frais, served with a mustard mash
Steak – Rump or Sirloin: Served with mushrooms, tomatoes and game chips. Choose a sauce if you wish: - Shallots in red wine/ Pepper sauce
CANAPES ON ARRIVAL
STARTERS
Watercress Soup with Yogurt: Summer soup of fresh watercress, onion, garlic and potatoes with vegetable stock, pureed and finished with a stir of Greek yogurt
Tempura Vegetables with a Sweet Chilli dip : Fresh peppers, mushrooms, asparagus, baby corn, courgettes dipped in batter served with a sweet chilli dip and salad garnish
Fresh Fruit Cocktail : Orange and Grapefruit segments with strawberries and grapes for a refreshing fruit starter
MAIN COURSES
Chicken Fricassee with Creamy Green Peppercorn & Pear Sauce: Local maize fed chicken breastsauteed in butter cooked with shallots, pears, white wine, thyme and green peppercorns
Roasted Vegetables and Goats Cheese Lasagne: Roasted red onions, courgettes, aubergine, pepper, garlic and cherry tomatoes layered with lasagne and goats cheese sauce
Sesame Salmon with Summer Vegetables: Fresh salmon steak coated in sesame seeds, served on a bed of fresh summer veg cooked in a white wine sauce
Beef Stifado: Strips of Devonshire beef marinated in red wine and garlic, slowly cooked with baby onions and tomatoes for a dish full of flavour
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
September - October
CANAPES ON ARRIVAL
STARTERS
Celeriac & Parsley Soup with Crumbed Stilton: Homemade celeriac soup with onion, carrots, vegetable stock and thyme, finished with a crumbling of Stilton and chopped parsley
Monkfish in a Mushroom & Walnut Crust: Fresh Monkfish pieces coated in finely chopped button mushrooms and lightly toasted chopped walnuts, served with a Mediterranean mayonnaise
Spinach & Ricotta Pancake: Pancake filled with spinach, ricotta and Parmesan cheese, topped with a tomato sauce, baked in the oven until golden, served with a side salad garnish
Melon & Mango with Raspberry Coulis: Slices of mango and melon drizzled with a homemade raspberry coulis
Smoked Salmon & Avocado Salad: Fresh smoked salmon served with chunks of avocado on a bed of mixed lettuce, drizzled with a crème fraiche tarragon dressing
HOMEMADE LEMON SORBET
MAIN COURSES
Boeuf Bourguignon with Tomatoes & Tarragon: Devonshire local braising steak, slowly braised with onions, garlic, tomatoes and red wine, garnished with shallots, bacon, mushrooms and tarragon
Oriental Duck: Local duck breast cooked until tender with soy sauce, sherry, garlic, tomato puree, mushrooms and green peppers
Fillets of Pink Trout with Tarragon Sauce: Local Trout fillets cooked in butter, served with a tarragon sauce made of spring onions, cucumber, cream and sherry
Cider Braised Lamb: English lamb cutlets braised in Devonshire cider and rosemary
Baked Stuffed Portobello Mushrooms: Large Portobello mushrooms stuffed with red onion, garlic, chilli, bulgar wheat and sun-dried tomatoes, topped with a slice of Emmental cheese and basil for a tasty vegetarian dish
Chicken with Asparagus & Prawns: Maize fed chicken breast sautéed, served with Madeira, asparagus and prawns for a subtle combination, finished with a stir of cream
Steak – Rump or Sirloin: Served with mushrooms, tomatoes and game chips. Choose a sauce if you wish: - Shallots in red wine/ Pepper sauce
CANAPES ON ARRIVAL
STARTERS
Celeriac & Parsley Soup with Crumbed Stilton: Homemade celeriac soup with onion, carrots, vegetable stock and thyme, finished with a crumbling of Stilton and chopped parsley
Melon & Mango with Raspberry Coulis: Slices of mango and melon drizzled with a homemade raspberry coulis
Smoked Salmon & Avocado Salad: Fresh smoked salmon served with chunks of avocado on a bed of mixed lettuce, drizzled with a crème fraiche tarragon dressing
MAIN COURSES
Boeuf Bourguignon with Tomatoes & Tarragon: Devonshire local braising steak, slowly braised with onions, garlic, tomatoes and red wine, garnished with shallots, bacon, mushrooms and tarragon
Fillets of Pink Trout with Tarragon Sauce: Local Trout fillets cooked in butter, served with a tarragon sauce made of spring onions, cucumber, cream and sherry
Baked Stuffed Portobello Mushrooms: Large Portobello mushrooms stuffed with red onion, garlic, chilli, bulgar wheat and sun-dried tomatoes, topped with a slice of Emmental cheese and basil for a tasty vegetarian dish
Chicken with Asparagus & Prawns: Maize fed chicken breast sautéed, served with Madeira, asparagus and prawns for a subtle combination, finished with a stir of cream
Rump Steak: 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 |
