THE OLD VICARAGE HOTEL & RESTAURANT
SAMPLE SUNDAY LUNCH MENU
Pre starter
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Artichoke and French bean salad with a free range egg and truffled mayonnaise
Salad of roast Gressingham duck with a confit of leg and fruit chutney
Casinca goat cheese fritter with a palm hart and tomato salad
Prawn mousse with a cucumber and caviar dressing
Terrine of mixed English game with monbazillac jelly, baby leaves and Warm brioche
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Traditional roast sirloin of Hereford beef with Yorkshire pudding and gravy
Roast Perigorde chicken with roast potatoes and gravy
Butter roast loin of Gloucester old spot pork with creamed potato and Morel mushrooms
Pan fried Scottish scallops with tomato, smoked bacon and puy lentils
Leek, baby onion and spinach tart with hand cut chips
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Pre dessert
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Choux buns filled with white chocolate mousse and strawberries
Raspberry panacotta with Shrewsbury biscuits
Apple crumble with custard sauce
Home made hazelnut ice cream with butterscotch sauce, marshmallows and biscotti
Artisan Cheeses from the trolley with grapes and celery
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Coffee and home made treats
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