T: +44 01625 829326 F: +44 01625 827557 e: reception@bridge-hotel.co.uk The Hotel The Restaurant Weddings Conferences Events and news Contact us and map     Sample menus ... Changed weekly       Quick links • Back to Restaurant page • A la Carte • Desserts Our award winning restaurant has gained a reputation for serving modern international cuisine in a charming galleried Elizabethan dining room. Luncheon Two course luncheon £10.95. Three course luncheon (including coffee) £13.95. Available Monday to Saturday. To start - Table d’Hote Homemade Soup of the Day Fingers of Honeydew Melon rolled in toasted coconut served on Malibu syrup Quenelles of Trout & Dill served with white wine cream & tomato sauce Glazed Goat’s Cheese on olive oil bruschetta & roasted vine tomatoes Main course - Table d’Hote Grilled Fillets of Plaice with pink prawn & dill butter finished with caper flowers Poached Salmon Salad served with dill & lemon mayonnaise Roast leg of Lamb with Bramley apple sauce & roast gravy Sauteed Chicken Pieces finished with fig & redcurrent jus Grilled Escalope of Lambs Liver with black pudding, topped with cherry tomatoes and edged with a mint gravy. Breaded & Deep Fried Vegetables edged with a sweet & sour sauce Please note: any of the above dishes can be plainly cooked if so desired. Service not included – VAT inclusive. Dinner Two-course dinner - £15.00 Three-course dinner including coffee - £17.95 To start Homemade Soup of the Day Trio of Melon together with rose wine & autumn berry jelly Filo Pastry Parcel filled with a basil & tomato mince edged with sun blush tomato pesto Prawn & Cornish Crab on a chiffonade of lettuce with Brandy Marie Rose dressing Chicken Livers sauted with cracked mixed pepper with pepper cream sauce & topped with pastry florette Main course All served with a selection of fresh Market Vegetables. Casserole of Guinea Fowl cognac & black cherry sauce Fillets of Fresh Mackerel baked on plum tomato topped with lyonnaise onions & sauted tiger prawn Breast of Chicken filled with cheese & fresh ham coated in breadcrumbs finished with sweet pepper beurre noisette Rib Eye Steak cooked to your choice capped with red wine butter & roasted walnuts Wild Mushrooms (V) cooked with garlic & fresh herbs with fresh pasta & diced tomato VAT inclusive service not included.   Home | The Hotel | The Restaurant | Weddings | Conferences | Contact us Return to top Directors: E.E.Grange, N.W.Grange, F.W.Grange | Registered in England No.1387875