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The bar is warm and welcoming in winter with comfortable chairs and a relaxed atmosphere. In the summer the high ceilings keep the room cool. A door leads off to the pretty beer garden where there is water for your dog and a bird table to watch for some of the many birds that inhabit the 2 acres of grounds.
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The Pheasant boasts a large and varied bar menu.
There are different specials every day to reflect what the chef has been able
to buy that is seasonal or slightly different. It may be shark steaks
or belly pork, sea bass or wild boar but whatever it is it will be cooked
fresh to order for you.
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There is a sandwich menu available at lunchtime
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The children's menu is available at lunch and dinner.
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The full bar menu changes seasonally and the Menu for summer 2008
is shown below:
STARTERS & LIGHT LUNCHES
Homemade Soup served with a Warm Crusty Roll 3-95
Whitebait served on a Mediterranean dressed Salad with Chef’s Homemade Tartare Sauce 5-25
Fresh Smoked Salmon served on a tossed Salad with a warm Ciabatta roll 6-95
Crispy Duck Spring Rolls served with a sweet Chilli Dip 5-25
Button Mushrooms sauteed in Garlic & Parsley Butter served on Toast 5-25
SALADS
Caesar Salad – A selection of tossed leaves with Garlic Croutons, Crispy Bacon, Caesar Dressing and Parmesan Shavings 7-50
Chicken Caesar Salad 8-50
Baked Ham 8-50
Tuna & Sweetcorn 8-50
Cheddar Ploughmans 7-50
PASTA DISHES
Spaghetti served in a Pancetta Bacon and Garlic Cream Sauce with Parmesan Shaving 7-95
Tagliatelle served in a Spicy Tomato Sauce with Fresh Chillies, Garlic and Olive Oil 7-95
Savoury Meatballs served with Spaghetti and Tomato Sauce 8-95
Hot Oriental style British Sirloin of Beef served on a nest of Egg Noodles 13-95
VERY FRESH FISH
Choose from: Cod, Skate, Plaice, Haddock - fried in a light yeast and beer batter with Homemade Mushy peas and hand cut Chips 8-95
Roasted Darne of Salmon served with a warm Pepper and Tomato Coulis with New Potatoes and Vegetables 9-50
Smoked Haddock served on a bed of Spinach topped with a Poached Egg and finished with a Warm Cheese Sauce served with New Potatoes and Vegetables 9-50
Lightly Breaded Scampi served with Chipped potatoes and a Salad tossed with French Dressing 7-25
OLD FAVOURITES
Norfolk Sausages served on Mashed Potato with Onion Gravy 8-25
Lambs Liver served with Crispy Bacon in a Rich Red Wine Jus with New Potatoes and Vegetables 9-25
Slow Roasted Belly of Pork served on a bed of Bubble & Squeak napped with a Red Onion & Red Wine Jus 10-95
Thick Cut Local Ham served with Two Eggs, Chips & Bread 8-25
GRILLS
Peppered Pork Sirloin 9-95
8 oz Rump Steak 11-50
8 oz Rib-Eye Steak 12-50
8 oz Sirloin Steak 13-95
8 oz Fillet Steak 15-50
8 oz Gammon Steak 10-25
All Grills are served with Mushrooms, Tomato, Onion Rings, Chips and Peas
Chef’s Sauces – Diane, Pepper, Stilton, Wholegrain Mustard, Chasseur 3-15
SANDWICHES, CIABATTA OR FOCACCIA
Warm Brie and Pancetta
Coronation Chicken
Honey Baked Ham and Sweet Pickle Compote
Cream Cheese. Smoked Salmon and Grape
Hot Oriental Beef
Hot Sausage with Orange Marmalade and Red Onion Compote
All Served with Mediterranean Salad and Crisps All £4-95 each
CHILDREN’S MENU
Spaghetti with Carbonara Sauce
Homemade Meatballs served in a
Tomato Sauce on Spaghetti
Homemade Fish Goujons with Chips
Chicken Strips Bread-crumbed with Chips
Baked Gammon Ham with New Potatoes and Vegetables £5-25 each
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