Dartmoor Union Evening Menu Nov 2010

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The Dartmoor Union This is a sample of our current menu. We often change the menu according to produce availability There is no service charge and gratuities are at your discretion. We are passionate about our food and are always more than happy to adapt any dishes or, where possible, recreate your favourite recipes. We use fresh local produce at its best. We do not intentionally use genetically modified foods. Dishes may contain nuts or traces of nuts

Starters Soup of the Day Battered Stilton Mushrooms on a Dressed Salad Tempura battered King Prawns, served with a Sweet Chilli dipping sauce Garlic & Rosemary coated Brie wedges, served with an Apple Puree Goats Cheese & Roast Pepper filo tarts, served with a Tomato & Pepper relish Haddock Smokie topped with cheese and tomato and baked till golden Cocktail of Crayfish nestled in a bed of leaves with wholemeal bread Chicken and wild mushroom pate with warm baguette and pepper chutney Special Mains Pan-fried Claves Liver, Served upon seasoned Mash with a Madeira sauce Seared smoked Duck breast & Sauté Potato salad topped with Plum sauce Roast belly Pork, served upon Bubble & Squeak & finished with a Westcountry Cider sauce Smoked chicken Caesar salad topped with Parmesan Chicken bacon and Avocado salad Trio of Venison, Pork and Peppers, Old English sausages upon a bed of mashed potatoes with a red wine sauce Steaks Fillet Steak / Sirloin Steak / Rib eye Steak / Rump Steak All served with a choice of pepper, Diane or Hot ‘n’Spicy sauce All of our steaks are locally reared Ruby Red & are served with triple cooked chips, sautéed potatoes, mushrooms, grilled tomatoes, onion rings & a medley of steamed vegetables.


Fish Mariner’s medley, consisting of green-lipped mussels, petit lemon sole, Monkfish, Crevettes & Calamari, served with a petit salad and Aioli Whole Lemon Sole Served with a Piquant Tomato butter, steamed vegetables and new potatoes Brixham Plaice, oven baked and served with a herb butter sauce, steamed vegetables and new potatoes Pan fried fillets of Sea Bass, served upon crushed new potatoes and napped with garlic prawns, served with steamed vegetables Loin of Cod, served upon a bed of mash, topped with Parma ham and on the vine cherry tomatoes Luxury fish pie, filled with jumbo prawns, salmon chunks, cod, and Smoked Haddock, topped with cheesy mash and served with steamed vegetables Whole Brill, oven baked and served with tomato and garlic sauce, steamed vegetables and new potatoes Monkfish, Prawn and pea risotto topped with a Parmesan crisp Dessert We have a great selection of desserts from our dessert board


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