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Valentine's at The Manger

To Start
Rosemary and Garlic Studded Camembert to Share, red onion marmalade, warm brioche (v) 9.95
Prawn and Smoked Salmon Cocktail, Marie Rose sauce and brown bread and butter 7.50
Roasted Tomato and Mascarpone Soup, crusty bread (v) 6.00

Smoked Salmon and Spring Onion Fishcakes, salad garnish and lemon mayonnaise 7.50
Breaded Goats Cheese, stuffed with beetroot and ginger (v) 7.30

Main
Slow Braised Lamb Shank, mint Rosemary and red currant sauce, mashed potato, broccoli spears, chantenay carrots 18.50
Pan Fried Salmon Fillet, noodles and Asian vegetables, Teriyaki sauce 16.25
Pan Roasted Gressingham Duck Breast, plum and ginger sauce, dauphinoise potato, chantenay carrots 16.75
Steak, Guinness and Oyster Mushroom Pie, fresh market vegetables, chipped mashed or new potatoes 16.00
Griddl
ed Steak Choose From Rump, Sirloin or Rib-Eye, chipped potatoes, field mushroom, tomato and fresh garden salad 21.00/22.00/22.75
Spinach, Camembert and Caramelized Red Onion Wellington, new potatoes and fresh market vegetables (v) (vgn)
15.75
Wild Mushroom, Pepper and Leek Stroganoff, basmati rice (v) 15.00


Dessert
Chefs Profiteroles, chocolate sauce
White Chocolate and Raspberry Cheesecake
Passion-Fruit
Posset
Hazelnut Creme Brulee
Tiramisu Meringue Roulade

(served with either pouring cream, custard or ice-cream)

all at 7.25




 

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