SHILLINGFORD BRIDGE HOTEL
Starters
Confit of Duck Leg with Seasonal
Leaves & Redcurrant Vinaigrette
Pan-Fried Pigeon Breast, complemented with a Juniper Berry & Gin Sauce
Chef's Own Traditional Caesar Salad
Poached Salmon Rillette served with a Frizze Salad
Tomato, Mozzarella & Basil Tart, Summer Leaves & Balsamic &
Red Pepper Coulis
Mango, Melon and Pink Grapefruit Salad with a Raspberry and Corriander
Dressing
Glazed Goat's Cheese on a Pesto Crouton with Garlic Roasted Tomatoes
Breast of Chicken, Spinach & Red Pepper Roulade
Trio of Smoked Fish with a Salted Cucumber Spaghetti & Natural Yoghurt
Main Courses
Fillet of Pork, wrapped in Spinach &
Pancetta with a Cassis Jus
Ying Yang of Scottish Salmon & Cornish Crab, with a White Wine &
Herb Sauce
Chicken Supreme stuffed with Avocado & Garlic Prawns with a Tyrolienne
Sauce
Fillet of Halibut topped with Potato Scales, with a Fruity Relish (£4.95
supplement)
Pan Fried Duo of Pheasant with a Demi Glace Reduction
Fillet of Beef Wellington, Wild Mushroom Pate & Ruby Port Jus (£4.95
supplement)
Vegetable Brochettes accompanied with Saffron-infused Rice
Grilled Fillet of Sea Bass, with Crayfish Tails with a Fresh Pesto (£4.95
supplement)
Trio of Filo Parcels, filled with Chef's Special Vegetable Selections
Chef's Special Dish of the Day
Desserts
A Selection of Cheeses &
Biscuits, served with Crisp Celery and Sweet Grapes
Summer Fruit Pavlova, served with a Mango Coulis
Chef's Own Recipe Tiramisu
Glossy Chocolate & Peanut Butter Pie served with a Crème
Anglaise
A Selection of Fine Dairy Ice Creams
Baked Strawberry Alaska, with a Red Berry Coulis
French Apple Tart with Cinnamon Custard
Highland Flummery
Chocolate Praline Crème Brulee
Steamed Chocolate Pudding with a Rich Chocolate Sauce
A cheese board will be served to each TMYC table with freshly ground Colombian coffee, which is served with cream and mints
For TMYC members the cost also includes a Champagne reception and half bottle of wine per person on the table, as well as jugs of iced water and Elderflower cordial
Note from the Shillingford Bridge Hotel
Please note that some of our dishes may contain nuts or traces of nuts. Please advise a senior member of staff if you have any severe food allergies We would advise that our meat and vegetable dishes are cooked lightly Most Dishes can be cooked differently on request To the best of our knowledge our menu does not contain genetically Modified foods or ingredients