Valentines Menu

£25.95 per person

Available on:
Saturday 11th, Sunday 12th, Monday 13th and Tuesday 14th February

Head Chef: Stuart Forman

Appetisers

Minted Pea & Watercress Veloute, Crispy Quails Egg

Roast Asparagus, Artichoke & Home Blushed Tomato Salad, Balsamic Dressing

Seared Scallops, Hazelnut Butter, Smoked Pancetta, Micro Herbs

Home Made Chicken Liver Pate, Red Onion Marmalade, Toasted Brioche

Smoked Salmon & Prawn Roulade, Shallot, Lemon & Baby Caper Salsa

Main Courses

Roast Loin of Lamb, Gratin Potatoes, Ratatouille Vegetables, Rosemary Jus

Roast Sirloin of Beef, Thyme Mashed Potatoes, Poached Shallots in Red Wine, Roast Baby Carrots, Wild Mushroom Cream

Poached Lemon Sole stuffed with Spinach, Crevettes Sautéed in Garlic Butter, Hollandaise Sauce

Roast Gressingham Duck Breast, Cocotte Potatoes, Plum Tart, Fine Beans,
Brandy Sauce

Mushroom, Cranberry & Brie Wellington

Desserts

Chocolate Orange Crème Brulee, Shortbread Biscuit

Layers of Strawberries in Pastry Cream & Puff Pastry, Black Pepper & Strawberry Salad

Raspberry Parfait, Caramelised Peach & Peach Sorbet

Selection of Local & Continental Cheeses, Plum & Ginger Chutney

Selection of Ice Creams & Sorbets

Our food is modern cuisine and all main dishes have vegetables incorporated into each dish, however if you wish to have an extra selection of vegetables, please ask your food service assistant.

All meats are cooked pink where appropriate.

All suppliers to The Feathers kitchens have been rigorously inspected by our culinary team whom themselves use the highest standards.

GM Food and Food Allergies Policy
Our policy is not to knowingly use genetically modified foods.

We cannot guarantee any of our dishes to be nut free. If you suffer from a nut or any other form of allergy you must inform the duty manager, who will advise our Chefs.

All prices include vat at 20%

Guests are kindly asked not to smoke in the restaurant

Gratuities are left at your discretion