The RiverHill Restaurant Sunday Menu
Three Courses ~ £19.95
A Sample Menu
Starters
Roasted Vine Tomato Soup
Served with chives and croutons
Leek and Potato Soup
Served with chives and croutons
Chicken Parfait
Served with red wine pear and fig chutney and warm toasted bread
Melon
Gallia and cantaloupe melon with passion fruit syrup, fresh fruit and mango sorbet
Pan Seared Scallops ~ £3.50 supplement
Pan seared king scallops with cauliflower puree and brown shrimps tomato dressing
Cod and Crab
Cod and crab beignets served with tartar sauce and mixed leaves
Red Wine, Pear and Stilton Salad
Cropwell Bishop Stilton served with poached William pears with a walnut salad and red wine reduction
Serano Ham
With a chutney and vegetable feta salad
Classic Prawn Cocktail
Served with brown bread and butter
Main Courses
Roast Leg of Welsh Lamb
Served with mint sauce
Roast Turkey
Served with stuffing and roast gravy
Fish Crumble
Salmon, hake cod and haddock in a white wine sauce
topped with a parmesan and bread crumb topping
Roast Sirloin of Beef
Served with Yorkshire pudding
Osso Bucco
Braised shin of lamb with braised root vegetables
Baked Hake
Baked hake served with rosti potato, buttered spinach and parsley fish cream
Fillet Steak ~ £5.00 supplement
Served with grilled tomato, watercress, mushroom and chips
Duck Leg
Slow cooked duck leg with a butter bean and bacon ragout
Seafood Platter ~ £5.00 supplement
To include monkfish, seabass, scallop and mackerel
Served with a pea puree, courgette and crab bisque
All main courses are served with a selection of fresh vegetables and potatoes
Selection from the Sweet Trolley or Cheese and Biscuits
Fresh Coffee served with mints, fudge and cream £2.45
As we use nuts and flour in our kitchen we are unable to guarantee no trace of nuts or flour in our food.
If you have any dietary needs inform us and our chefs will do the best to accommodate them.