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The Abbey
The Abbey

Food


Winter Menu 2020

October, November, December

 

Starters

Course game terrine, Cumberland sauce, pistachio cracker 9.95

Steamed Mussels, cream, white wine & garlic 8.95

Fig, blacksticks blue & Hazelnut tart, Pear chutney 8.50

Glazed confit duck leg, parsnip puree, red onion jam 10.50

Smoked mackerel Pate, grilled seeded sourdough, horseradish cream 7.95

Today’s soup, homemade bread 5.95

 

Main course

Fillet of beef Wellington, Fondant potato, port jus 29.00

Skate wing Meunière, new potatoes, caper butter 18.50

Truffled Jerusalem artichoke gratin, Portobello Mushroom Kiev, chard pesto 15.50

Crispy pork belly, whole roasted carrot, polenta, sage jus 17.95

Crispy sea bream fillets, celeriac puree, glazed chicory, runner beans, red wine jus 22.00

Pot roasted Partridge, creamed sprouts, chestnut puree, thyme & walnut stuffing 25.00

 

From the grill   Served with hand cut chips, garlic butter, pepper sauce, béarnaise or Dianne sauce.

21 day dry aged 10oz Rib-eye steak 25.00

21 day dry aged 8oz Sirloin steak 23.00

21 day aged 8oz Fillet steak 29.00

Chateaubriand - serves two, with all the trimmings 60.00

 

Sides 3.95

Homemade fries & aioli / dauphinoise potatoes + 1.00 / Mixed salad / Green beans

Bread & olive tapenade / Marinated olives / winter greens / honey roasted carrots

 

 

 

 

 

 

In-betweens (lunch and light supper)

Caesar Salad of cos lettuce, croutons, anchovies & parmesan 11.95 Add chicken 2.00

Abbey Eggs: Toasted English muffin, wilted spinach, poached hen’s egg & Hollandaise 10.95

Add ham 2.00, Add smoked salmon 3.00

8oz Beef Burger, fries, slaw & relish 14.50

Soup & sandwich - an open sandwich with a choice of fillings served with a cup of fresh soup 10.00

Brunch plate of; Smoked salmon, avocado, wilted spinach, poached eggs, toasted foccacia, fresh lemon & Hollandaise sauce 13.95

 

 

Puddings 7.50

Classic crème Brulée, stem ginger biscuit

Dark chocolate Opera, grand Marnier ice cream

Poached pear, caramel sauce, spiced shortbread, red wine sorbet

Baked Alaska, blackberry coulis

Prune & Marmalade Bread & Butter pudding, cognac custard

 

Homemade Petit Fours 5.00

 

Freshly ground coffee, loose leaf teas from 2.50

 

Homemade ice-cream & sorbet 2.00 per scoop

Ice-creams: vanilla, chocolate, strawberry, caramel fudge, Grand Marnier, pistachio,

Sorbets: lemon, pear, fig, winter berry

 

Artisan Cheeses, biscuits, fruit, relish & celery 10.95

 

 

 

 

 

 

Suggested set menu for groups of 10 or more

 

Course game terrine, Cumberland sauce, pistachio cracker

Fig, blacksticks blue & Hazelnut tart, Pear chutney

Smoked mackerel Pate, grilled seeded sourdough, horseradish cream

Watercress soup, homemade bread

*****

Fillet of beef Wellington, Fondant potato, port jus

Truffled Jerusalem artichoke gratin, Portobello Mushroom Kiev, chard pesto

Crispy sea bream fillets, celeriac puree, glazed chicory, runner beans, red wine jus

Crispy pork belly, whole roasted carrot, polenta, sage jus

*****

Dark chocolate Opera, grand Marnier ice cream

Poached pear, caramel sauce, spiced shortbread, red wine sorbet

Prune & Marmalade Bread & Butter pudding, cognac custard

Classic crème Brulée, stem ginger biscuit

 

*****

Coffee & Homemade Petit Fours

 

£45pp

 

Spring

March April May

Starters

Today’s soup 6.50

Grilled scallops, pea puree, lemon tuile, confit oyster mushrooms 13.50

12 hour sticky belly pork, spiced kumquat marmalade 9.75

Charred tender stem broccoli, whipped goat’s cheese, onion ash, quince jam, pear, roasted walnut 8.95

Marinated prawn & baby squid salad, Rye toast, cucumber, sorrel 9.95

Salad of sous vide chicken breast, boiled egg, garlic crouton & pancetta, tarragon Aioli 9.00

Local Wild garlic & Pine nut Arancini, lemon mayonnaise 8.75

 

Main course

Roasted rack of Manx lamb, carrot puree, champ potato cake, poached fig & rosemary jus 25.00

Grilled sea bream, fettuccini, fresh truffle, poached egg, parsley sauce 27.50

Herb stuffed Portobello mushroom, Celeriac dauphinoise, spring leek fricassee 16.50

Confit Rabbit, roast rack, Garlic mashed potato, broad beans, thyme jus, pomegranate seeds 22.50

Grilled salmon fillet, fennel fondue, Manx crab & spring onion croquette, white wine cream 21.50

Spiced Cauliflower Tart Tatin, aubergine pickle, coriander, Raita 15.50

Blackened fillet of beef, nettle pesto, wilted chard, parsnip puree, port jus 28.00

 

From the grill

Served with homemade fries, garlic butter, pepper sauce, béarnaise or Dianne sauce.

8oz steak & foie gras burger 22.00

10oz Rib-eye steak 26.00

8oz Sirloin steak 25.00

8oz Fillet steak 32.00

Chateaubriand - serves two, with all the trimmings 60.00

 

Sides 4.00

Homemade fries & aioli / Mixed salad / spring greens/ new potatoes

Bread & olive tapenade / Marinated olives/ Chardonnay carrots/ Roasted cauliflower

 

The Abbey is set in green and luscious surroundings with mature trees, a babbling stream and an ancient monastery for company.