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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

 

 

 

 

 

 

 

Dear Christmas Revellers 2020,

 

Thank for inquiring at The Abbey this year for your Christmas celebrations.

We enclose the menus and house wine list, as always, we will have a spectacularly decorated restaurant with real trees and edible decorations throughout.

We include our house wine choices on the next page and a full wine list can be requested from; sarah@theabbeyrestaurant.co.im

If you would like to have a special drink on arrival, a port & cheese course, all this can be arranged with pleasure.

If we can be of any further assistance please don’t hesitate to contact us on 822393 we hope to be of service to you this coming festive season.

 

Season’s greetings,

The Abbey Team

Bank details for deposit payments;

Bravo foods ltd

12845515

559100

 

 

       

White

CHILE CENTRAL VALLEY

Sauvignon Blanc, Paso del Sol, Terramater 2016   17.95

Delicately aromatic with plenty of citrus fruit.

 

ITALY

Pinot Grigio/Garganega, Villa Borghetti 2016   22.00

Delicate floral white with hints of peach.

 

BURGUNDY

Mâcon Villages, Patriarche Père & Fils 35.00

Floral hints and a buttery texture with ripe stone fruits,

melon and honey.

 

Rose

Cabernet shiraz, Rose, Paso del Sol, Terramater 2016  17.95

Delicately aromatic with plenty of citrus fruit.

 

Red

CHILE CENTRAL VALLEY

Merlot, Paso del Sol, Terramater 2015   17.95

Medium-bodied with plenty of juicy fruit.

 

SPAIN

Rioja Crianza, Rioja Santiago 2014   22.00

Harmonious blend of rustic red fruit and toasty aromas from 12 months’ barrel age.

 

CLARET

Château Petit Bois Lussac Saint-Émilion                28.00

A fruit-driven Bordeaux with plum characters and soft tannins       

 

Port

Churchills reserve  35.00

A youthful, fruity and well-balanced wine that is easy to drink,

but displaying the characteristic depth of flavor of Churchill’s Ports

 

Sparkling

House Prosecco 25.00

Light and refreshing Prosecco with crisp, delicate apple flavors     

House champagne  60.00

Goutorbe-Bouillot Champagne Carte d'Or Brut NV                                

 

 

 

 

 

 

Christmas Party Luncheon

Available 12pm until 2pm only

Minimum of 10 guests

 

Homemade bread & butter

*****

Leek & potato soup, Blue cheese scone

Chicken liver & cognac Parfait, grape relish, toasted brioche

*****

Ballontine of turkey, pigs in blankets, bread sauce, cranberry sauce

Truffled Jerusalem artichoke gratin, Portobello Mushroom Kiev, chard pesto

 

Served with baked sprouts & chestnuts, red cabbage, roasted roots & roast potatoes

*****

Christmas pudding, brandy sauce

Dark chocolate mousse torte, black forest ice cream

*****

Coffee & mince pies

 

3 courses & coffee £30pp

 

 

 

 

 

Christmas Party Menu

Available lunch and Dinner for December

Minimum of 10 guests

 

Homemade bread & butter

*****

Leek & potato soup, Blue cheese scone

Chicken liver & cognac Parfait, grape relish, toasted brioche

Red lentil & chilli fritter, Asian chutney, coriander crème fraiche

Potted mackerel pate, cranberry jelly, new potato & chive mayonnaise

*****

Ballontine of turkey, pigs in blankets, bread sauce, cranberry sauce

Abbey blackened fillet of beef Rossini, Madeira jus

Chestnut, mushroom & pine nut strudel, rich tomato ketchup,

goat’s cheese bonbon

Crispy loin of Hake, winter ratatouille, lemon beurre blanc

 

Served with baked sprouts & chestnuts, red cabbage, roasted roots & roast potatoes

*****

Clementine meringue pie

Christmas pudding, brandy sauce, brandy butter

Dark chocolate mousse torte, black forest ice cream

Artisan cheese & biscuits

*****

Coffee & Mince pies

 

£40pp

Vegan menu

Homemade bread & olive oil

*****

Watercress soup

Red lentil & chilli fritter, Asian chutney, coriander ‘crème fraiche’

*****

Chestnut, mushroom & pine nut strudel, rich tomato ketchup

 All served with red cabbage, spouts & chestnuts, glazed roots and roast potatoes

*****

Homemade Christmas pudding, cognac sauce

*****

Coffee & Mince tart

Please state on the order sheet for VEGAN option

 

 

 

Taster Menu

 

Homemade bread & butter

*****

Red lentil & chilli fritter, Asian chutney, coriander crème fraiche

*****

Crispy loin of Hake, winter ratatouille, lemon beurre blanc

*****

Ballontine of Kelly bronze Turkey, pigs in blankets, cranberry relish,

Bread sauce, thyme jus

*****

Clementine meringue pie

*****

Homemade Christmas pudding, brandy butter & brandy sauce

*****

Artisan Cheese Platter

*****

 

Coffee & truffles

 

£60pp

 

 

 

Reservation Form

Party Name...................................................................................................................

Date....................................................................................................................

Time...................................................................................................................

Number of People: .............................................................................................................................

Contact Telephone & email....................................................................................................................

Drinks on arrival..................................................................................................

Wine order..........................................................................................................

Entertainment.....................................................................................................

Table plan...........................................................................................................

Please fill in your menu selection and return to The Abbey as soon as possible.

Starters:
Quantity
Soup

Parfait

Mackerel pate

\Lentil fritter

Mains:

Kelly bronze Turkey

Hake

Beef

Strudel

Desserts:

Christmas Pudding

Meringue pie

Chocolate torte

cheese

 

Please find enclosed non refundable deposit of £............................ (50% per head)

Please make cheques payable to Bravo Foods Limited. N.B. Please inform us if you have any special dietary requirements. Online banking details; bravo foods ltd acc; 12845507 sort code; 55.91.00 please use your booking name as a reference

Signed...................................................................

 

 

 

 

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