GRIM'S DYKE HOTEL

Sample Saturday Dinner Menu

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D'oyly Carte Menu

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Minestrone Soup

Blue Cheesecake and Pear Puree (v)
Apple salad and grape salad

Salmon and Potato Fish Cakes
With butter sauce and parsley

Crispy Confit Duck Salad
Bean sprouts, watercress and oriental dressing

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Banana Sorbet

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Roast Scottish Peppered Sirloin Steak
Horseradish mash potato and red wine jus

Fresh Fillet of Salmon
With Butter sauce and Braised Fennel

Butternut Squash Pithivier (v)
Carrots and spinach

Duo of Pork Tenderloin and Pork Belly
Apple foam

Seared Sea Bream
Queen scallops, home made fettuccine, tomato sauce

Free Range Chicken Breast Stuffed with Wild Mushrooms
Wild mushroom risotto

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Roast Plums on Toasted Brioche
Vanilla ice cream

Butterscotch Brulee

Lemon Tart with Mixed Berries

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Wines by the Glass
White Wine; Flamingo Bay Chenin Blanc, 2007, £4-25
Red Wine; Chateau vieux Baudron, 2002, £5-50

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Three Courses: £26.50

Tea, Coffee and Petit Fours: £2.95

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