The Conservatory Restaurant
Open 7 days a week
3 course dinner for just £11.50
The menu will be available each evening, from 6 - 9.30 p.m.
To book a table please call 01858 466644
Open 7 days a week
3 course dinner for just £11.50
The menu will be available each evening, from 6 - 9.30 p.m.
To book a table please call 01858 466644
Goujons of haddock with a Wasabi scented mayonnaise
Freshly made soup of the day with a homemade bread roll (v)
Brixworth chicken liver pate served with freshly toasted granary bread
Smoked salmon blini with sour cream, caviar and fresh dill (95p supplement)
Peppered mushrooms on granary toast glazed with Colston Bassett Stilton cheese (v)
Battered chicken balls served with an authentic sweet and sour dipping sauce
Thai king prawns tom yum salad dressed with a homemade sweet chilli sauce
Moules mariniere with freshly baked sourdough baguette
Chicken ballotine stuffed with mushroom & thyme farce with pomme fondant & Madeira jus
Traditional beef Wellington served in a rich port gravy and Dauphinoise potatoes (£1.50 supplement)
Confit of duck leg served with a rich red wine sauce & rosemary & parmentier potatoes
Caramelized red onion and goats cheese tarte tatin, with a pesto dressing, salad and new potatoes (v)
Baked field mushrooms stuffed with peppers and brie served with salad and new potatoes (v)
Beer battered fish served with thick cut chips, peas and tartare sauce
Scottish ribeye steak with chips, onion rings, side salad, sun-blush tomato and mushroom (£4.95 supplement)
A selection of desserts
Freshly made soup of the day with a homemade bread roll (v)
Brixworth chicken liver pate served with freshly toasted granary bread
Smoked salmon blini with sour cream, caviar and fresh dill (95p supplement)
Peppered mushrooms on granary toast glazed with Colston Bassett Stilton cheese (v)
Battered chicken balls served with an authentic sweet and sour dipping sauce
Thai king prawns tom yum salad dressed with a homemade sweet chilli sauce
Moules mariniere with freshly baked sourdough baguette
Chicken ballotine stuffed with mushroom & thyme farce with pomme fondant & Madeira jus
Traditional beef Wellington served in a rich port gravy and Dauphinoise potatoes (£1.50 supplement)
Confit of duck leg served with a rich red wine sauce & rosemary & parmentier potatoes
Caramelized red onion and goats cheese tarte tatin, with a pesto dressing, salad and new potatoes (v)
Baked field mushrooms stuffed with peppers and brie served with salad and new potatoes (v)
Beer battered fish served with thick cut chips, peas and tartare sauce
Scottish ribeye steak with chips, onion rings, side salad, sun-blush tomato and mushroom (£4.95 supplement)
A selection of desserts