Evening - A La Carte Menu - Moat Room Restaurant

Sample Menu

To Begin

Asparagus & Kombu Soup with Pistachio Bread & Buttermilk
Seven Pounds and Twenty Five Pence
~*~
Home Cured Fresh Salmon with Lime Ouzo, Fennel & Orange
Seven Pounds and Ninety Five Pence
~*~
Pork & Apple Three Ways, Shoulder, Hock & Belly
Seven Pounds and Twenty Five Pence
~*~
Seared Fresh Scottish Scallops, Spinach & Crab Meat Pannacotta
Nine Pounds and Ninety Five Pence
~*~
Lentil Bon-Bon with Celeriac & Sea Salad
Six Pounds and Twenty Five Pence

 

To Follow

Medallion of Shropshire Beef Fillet, Rump Confit Spinach Celeriac & Brisket Potato Croquette
Twenty Two Pounds and Ninety Five Pence
~*~
Shropshire Lamb Three Ways Slow Roast Shoulder, Cutlet & Faggot Baby Vegetables, Pear with Mint Jelly
Twenty Two Pounds and Ninety Five pence
~*~
Pink Praline Glazed Gressingham Duck Breast, Duke Pudding Pack Choi & Spiced Red Rice
Nineteen Pounds and Twenty Five Pence
~*~
Roast Fillet of Wild Sea-Bass, Cherry Tomato, Sea Spaghetti with Pea Puree
Twenty Pounds and Fifty Pence
~*~
Pearl Barley Risotto Blue Cheese Grilled Asparagus & Beetroot Sorbet
Sixteen Pounds and Fifty Pence
 

For After Before Pudding

Martin Moyden’s Four Cheeses Four Ways
Seven Pounds and Ninety-Five Pence

For after

Stewed Rhubarb with Stem Ginger, Sorbet and Vanilla Parsnip Caramel
Six Pounds and Fifty-Five Pence
~*~
Hilltop Honey and Pistachio Pudding with Buttermilk and Orange
Six Pounds and Seventy-Five Pence
~*~
Lemon Curd Meringue and Jellied Lime Pie
Six Pounds and Twenty-Five Pence
~*~
Amaretto Soufflé with Amaretti Ice Cream
Seven Pounds and Twenty-Five Pence
~*~
Chocolate Ganache, Coffee, Baileys
Six Pounds and Ninety-Five Pence

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

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.

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