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Ollivers Restaurant Menu for March 2010 

Starters
 

 

Smooth chicken and cognac paté,
encrusted in pistachio nuts and
an apricot coulis.

Caesar salad - green leaves, marinated anchovies, parmesan, egg and sesame croutons, tossed in a caesar dressing.

Leek and stilton bread and butter pudding

Homemade sausage, lightly breadcrumbed and placed on a onion and sundried tomato marmalade.

Smoked salmon parcel, packed with cream cheese, dill and kiln smoked salmon.



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Soup of the day or sorbet.


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Main Courses


Gressingham Duck

Roasted breast of gressingham duck,

sliced and garnished with a prune and ameretto jus.

 

Catch of the Day

Fresh fish according to availability.

 

Tenderloin of Pork

Pork fillet, filled with goats cheese and rosemary, baked on onion and fennel. Served with a chardonnay sauce.

 

Guinea Fowl

Soy marinated guinea fowl breast, foil baked and laid on a bed of stir fried savoy cabbage, bacon and garlic.

 

Vol au Vent

Seared lambs kidneys, coated in a brandy, grain mustard and cream reduction. Presented in a puff pastry vol au vent.

Fillet of Beef
Local Ashmore Farm produced medallions
of prime fillet steak on a celeriac mash

and a juniper gravy
This dish carries a surcharge of £3.25.

Courgette Tart

Baked puff pastry tart filled with cherry tomatoes, olives, mozzarella and griddled courgettes.

 

All dishes are accompanied by a variety of fresh market vegetables and potatoes.

Desserts

We offer a wide variety of desserts which will be described to you

by your host.


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Coffee and home made petit fours


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Price Guide

3 course meal

Starter, soup or sorbet

and main course.

£24.50

5 course meal
Starter,
soup or sorbet,
main course,
dessert,
coffee and petit fours.
£29.95


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All prices are inclusive of VAT.
Service NOT included.

All food is homemade, freshly prepared and cooked to order

Some dishes may contain nuts.
Please inform us of any allergies
 

 



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