Stone Trough Inn Fact Finder

SAMPLE MENUS

DINNER MENU

Freshly Prepared Soup of the Day
£3.75

Tartlet of Creamed Wild Mushrooms with Coarse Grain Mustard and Brandy
£4.50

Terrine of Pigeon and Cox's Apple with Pickled Girolles
£4.75

Salad of Air Dried Ham, Fresh Figs and Purple Basil with a truffle Dressing
£4.95

Risotto of Queen Scallops and Scallions with a Chive Oil
£5.50

Paupiette of Smoked Salmon and Crab with Lightly Marinated Cucumber and a Dill Dressing
£6.25

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Pan Fried Tenderloin of Pork Wrapped in Parma Ham served with Buttered Savoy Cabbage and a Scrumpy Jus
£12.95

Chargrilled Sirloin Steak with Pommes "Pont Neuf" and a Green Peppercorn Sauce
£12.95

Fillet of Salmon on a Cauliflower Puree with a Chervil Butter Sauce
£12.95

Roast Rump of Lamb with Puy Lentils and a Plum Tomato and Tarragon Jus
£12.95

Breast of Guinea Fowl with crispy Pancetta served on a Rocket Salad
£13.50

Fillet of Beef on a Roast Garlic Mash with Confit Shallots and a Thyme Sauce
£14.50

Saffron Risotto Cake served with a Stew of Provencal Vegetables and a Parmesan Tuile
£10.95

All main courses are served with a selection of potatoes and fresh vegetables, however homemade chips are available at an extra cost of £1.50 per portion.

All of the above prices include value added tax @ 17.5%

Service is left entirely to your own discretion, we respectfully ask you to refrain from smoking in the dining room.

BAR MENU

STARTERS

Freshly Prepared Soup of the Day
£3.50

Confit of Rabbit Leg Terrine with a Caramelised Apple and Walnut Dressing
£4.50

Tartlet of Goats Cheese and Plum Tomatoes with a Balsamic Vinaigrette
£4.95

Roast Bury of Black Pudding on a Casserole of Bacon and Haricot and Barlotti Beans
£4.25

Seared Fresh Tuna Nicoise Salad
£5.25

Salad of Air Dried Ham, Fresh Figs and Purple Basil with a truffle Oil Dressing
£4.95

Risotto of Queen Scallops and Scallions with a Chive Oil
£5.50

Should you wish to have a main course portion of any of the starters, the price will be double the cost of the starter chosen.

MAIN COURSES

Wild Boar Sausages with Thyme Mash, a rich Onion Gravy, Tomato Chutney and Fresh Vegetables
£6.75

Salad of Duck Leg with a Poached Hen Egg and a Toasted Seasame Seed and Honey Dressing
£7.50

Seafood and Fennel Stew in a Fish Cream Sauce served with Herb Mash
£9.25

Steamed Steak Suet Pudding served with puree of Turnip and a real Ale Gravy
£8.50

Creamed Salmon and Smoked Salmon Penne Pasta with a Pesto Dressing and Parmesan Shavings
£7.95

Gateau of Mediterranean Vegetables with Mozzarella Cheese and Tomato Oil
£6.95

Pan Fried Tenderloin of Pork wrapped in Parma Ham served with buttered Savoy Cabbage and a Scrumpy Jus
£12.95

Chargrilled Sirloin Steak with a Pommes "Pont Neuf" and a Green Peppercorn Sauce
£12.95

SANDWICHES (available at lunchtime only)

Freshly made in White or Brown Bread, served with a garnish of Salad and homemade Chips;

Cheddar Cheese and Red Onion
£3.50

Home baked Ham and hgomemade Chutney
£3.75

Hot Steak and Saute Onion "Bookmakers sandwich"
£4.75

An open sandwich of Smoked Salmon with King Pawns......and a lemon caper mayonnaise
£6.95

Hot Brie and Roast Pepper on toasted Ciabatta
£4.95

DESSERTS

Tart Tartin of poached Pear served hot with a Red Wine Syrup and Vanilla Ice-cream
£3.95

Sticky Toffee Pudding with Butterscotch Sauce
£3.95

Lemon Delice with Pink Grapefruit and Orange Sauce
£3.95

A rich Chocolate pot served with a compote of autumn fruits and Shortbread
£3.95

Plum Creme Brulee served with a Tuile Biscuit
£3.95

Iced Caramel, Prune and Armagnac Parfait with Chocolate Sauce
£3.95

A platter of Cheese with Grapes and Celery

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Cafetiere of Fresh Coffee with homemade Petit Fours
£1.85

Pot of English, Earl Grey, Fruit or Camomile Tea with homemade Petit Fours
£1.85

Hot Chocolate topped with Whipped Cream and served with homemade Petit Fours
£1.85

Last orders for lunch are at 2.00pm, for early suppers at 8.30pm Tuesday to Sunday

Specials that have been recently offered from our blackboard.

STARTERS

Steamed Scottish mussels in cider cream sauce with fresh samphire.
Pan fried Chicken livers on a smoked bacon and leek risotto topped with a poached quail egg.
Seared King Scallops on a pea puree with a warm cockle butter.
Pan fried foie gras on a crispy duck salad with a honey dressing.
Risotto of crab, prawns and spinach.
Grilled sardines on a rocket salad with crispy Parma Ham and a slow roast tomato dressing.
Truffled Chicken liver Parfait served with pear chutney and warm toasts
Baked black pudding on a Jersey blue salad with apple chutney.
Canon of lamb and black pudding en croute with a course grain mustard.

MAIN COURSES

Seared calves liver on a root vegetable 'pan haggerty'; with crispy Parma Ham.
Chuck of Cod with a crab crust served on a champ potato cake with a shellfish bisque.
Crispy Pig Cheek and Pork Faggot with a bubble and squeak rosti, confit of onion and a cider jus.
Skewer of monkfish and salmon on an artichoke salad with a flat leaf parsley dressing.
Breast of pheasant topped with pan fried foie gras on a parsnip puree with a red onion tart and a port sauce.
Venison haunch Steak on stilton polenta with a stewed raisin and orange jus.
Pan fried fillet of sea bass with a truffle ravioli on a bed of sauté Jerusalem artichokes and chantrelle mushrooms.
Roast Monkfish with smoked bacon on a truffle risotto with a St Emillion Jus.
Breast of Mallard on a Stilton Mash with beetroot puree and a Yorkshire Sauce.

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