Evening Menu - Moat Room Restaurant

Sample Menu

To Begin

Celeriac & Spinach Soup, Onion Seed Bread & Buttermilk Sorbet
Chefs Smoked & Cured Salmon with Lime & Horse Radish
Game Terrine with Brioche, Pontac & Hazelnut Salad
Pork Three Ways, Slow Roast Shoulder Hock & Braised Belly
Arancini with Mozzarella, Beetroot & Basil
Seared Fresh Scallops, Smoked Cauliflower, Chicory & Saffron
Roast Whole Quail with Black Pudding Pancetta & Lentils
To Follow

Medallion of Beef Fillet, Brisket Croquette, Parsnip & Oxtail
Grilled 8oz Rib-Eye Steak with Goose Fat Cooked Chunky Chips & Salad
Shropshire Lamb Three Ways
Slow Roast Shoulder, Cutlet & Faggot, Root Vegetables
Loin & Shoulder of Venison, Braised Cabbage, Kale & Blueberry
Breast of Greshingham Duck, Red Rice & Pack Choi
Baked Sea Bass, with Fennel, Ginger, Purple Mash & Cherry Tomatoes
All Butternut, Almonds & Goats Cheese

For after

Vanilla Pannacota
Chocolate Fondant with Frangelico Biscuit & Marmalade Ice Cream
Tarte Tatin
Amaretto & Honey Souffle
Treacle Tart with Tonka Bean & Clotted Cream Ice Cream
Wrekin Blue Cheese with Oat Cakes

Create your own Cheese board

Cheese Selection per person, three cheeses £7.25
Hussey Cheese Board for two, six cheeses £13.50
Manor Cheese board, eleven cheeses £24.00

C= cows G= goats E= ewes P=Pasteurized U=un-pasteurized V=vegetarian

Hard cheese


Wrekin White, produced by Mr. Moyden in Shrewsbury, Shropshire. C P V
Hard, extra-matured strong flavour “Gouda” like cheddar

Mrs Appleby’s Cheshire, produced at Appleby’s in Cheshire C P V
Authentic English farmhouse Cheshire cheese, golden-orange colour, crumbly texture and a light, tongue-tickling flavour

Hafod, Made by the Holden Family in West Wales  UV
Organic milk Hafod (pronounced Havod) distinctive nutty and buttery flavour cheddar

Lincolnshire Poacher, Produced at the Ulceby Grange Farm nr Lincolnshire CUV
14-20 Month ripened cheddar cheese with a fruity, Nutty taste with a sweet finish

Newport 1665, Oak smoked hard cheese produced in Shrewsbury CVP
Hard cheese smoked at Bings Heath Smokery, Shropshire

Mrs Kirkhams Lancashire produced by Ruth Kirkham,
Beesley Farm near Preston Lancacshire  UPV, A cows cheese that is mild, creamy and slightly crumbly. Cloth bound and butter finished which helps to develop a unique rind which encapsulates the cheese's texture and taste.

Semi hard cheese

Wrekin Blue, produced by Mr Moyden in Newport, Shropshire. CUV
Blue Cheese made using the raw milk from our own herd of British Friesian cows.
The rustic natural rind encompasses the unctuous cheese inside that is mottled with blue streaks

Rachel, From Peter Humphreys at White Lake Cheeses, Somerset U/P / V
Unpasteurised goats milk cheese. A medium, clea, slightly nutty flavour. It is matured for four months and washed 2-3 times per week during maturation.

Hereford Hop, produced in Gloucester. C U V
Distinctive semi hard cheese matured in apricots and orange then coated in toasted hops.

Wild Garlic Yarg, is made by hand in West Cornwall. P/V
The cheese is creamy, fresh and slightly lemony with a creamy texture under the rind and an open and crumbly core

CaerPhilly, from Gorwydd  Caerphilly
Made to a traditional recipe using cows milk and a traditional rennet, matured  for two months and exhibits a fresh lemony taste with a creamy
texture to the outer and a firmer but moist inner. CU

Basset Blue Stilton, produced by Colsten basset Dairy in Nottinghamshire CPV
Rich creamy full flavoured Stilton, first production dates back to 1847

Soft cheese

Beauvale , 'Gorgonzola' style soft blue cheese, Nottinghamshire   P/V
Slightly milder than stilton from Cropwell Bishop

Sharpham Brie, produced at Sharpham Estate, near Totnes Devon  CUV          
A delicious soft cheese, soft light textured cheese from Jersey Herd finished with cream

Capricorn Goat, produced at Manor Farm Cricket St. Thomas Somerset. G P V          
Soft goat cheese, creamy melts in the mouth, almost runny and Slight nutty flavour

St Eadburgha - Produced in Broadway, Worcestershire. P/V
St.Eadburgha has a white rind cheese that is similar to a brie or camembert. It is matured for 4-12 weeks and has a strong creamy flavour.

> Back

> View Daytime Menu

> View Sunday Lunch Menu

Print Print Page