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Sample A la Carte menu
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• Luncheon
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Our award winning restaurant has gained a reputation for serving excellent modern international
cuisine within a warm and inviting galleried dining room.
It is not necessary to be a resident at the Bridge Hotel to make use
of our excellent restaurant.
A
la Carte
To start
Confit Duck Spring Roll
flash fried scallions and beansprouts with Oriental sauce |
£8.50 |
Consomme of Chicken
with pheasant ravioli |
£4.95 |
Venison Carpaccio
with wild rocket watercress & beetroot salad, tossed in truffle oil |
£5.95 |
King Prawns & Rosettes of Monkfish Tail
cooked in garlic & lemon butter, served on wilted baby spinach |
£11.25 |
Twice Baked Swiss Cheese & Mushroom Souffle
in a cream sauce |
£8.00 |
Smoked Salmon
simply served with traditional accompaniments |
£8.75 |
Scampis Mornay
simply poached in white wine, finished with a creamy mature Cheddar cheese sauce |
£8.50 |
Baked Goat’s Cheese Crotin
with tomato & oregano chutney |
£5.50 |
Trio of Dovetail Melon
with fresh raspberry champagne syrup, peppered Parma ham |
£7.50 |
Main courses - fish
Boneless Halibut Steak
topped with smoked salmon, butterflied King prawns, champagne cream |
£22.50 |
King Prawns
served with garlic butter & a plum tomato & citrus salsa |
£22.00 |
Steamed Sea Bass Fillets
on wilted baby spinach, lemon grass & coriander cream |
£19.75 |
Fresh Lobster (Starter or Main)
Cold with salad |
£Market price |
Fresh Lobster Thermidor
shallots, parsley, English mustard, Brandy, cheese & cream |
£Market price |
Dover Sole
simply grilled & finished with beurre noisette |
£Market price |
Main courses - meat
Chateaubriand
160z. Dornach Aberdeen Angus Fillet served with a bouquetiere of vegetables & Béarnaise sauce (minimun 2 persons) |
£44.00 |
Dornach Aberdeen Angus Fillet Steak au Poivre
with crushed mixed peppercorns, served with a cream & Brandy sauce |
£23.50 |
Steak Diane
flattened sirloin steak, cooked at your table with onions, mushrooms & parsley, flamed with cognac |
£20.50 |
Rack of Welsh Lamb
shallot & rosemary crust, olive mash & redcurrant jus |
£19.95 |
Escalope of Veal
dusted with fines herbes, flash fried in olive oil & lemon juice |
£19.50 |
Duo of Duck Breast & Duck Leg
damson & blueberry sauce |
£18.95 |
Main course - vegetarian
Roast Vegetable Tarte Tatin
glazed with soft Welsh goat’s cheese with green tomato chutney |
£17.95 |
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