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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

 

Winter Menu 2020

January February

 

Starters

Confit ham hock terrine, Cumberland sauce, pickled shallots 8.95

Local king scallops, hazelnut butter 11.95

Salad of Beetroot, hummus & Halloumi cheese 8.50

Glazed confit duck leg, parsnip puree, red onion jam 9.50

Smoked mackerel Pate, grilled sourdough, horseradish cream 7.95

Today’s soup, homemade bread 5.95

 

Main course

Fillet of beef Wellington, Fondant potato, port jus 29.00

Roasted salmon fillet, queenies, white wine cream, new potatoes 18.50

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

Locally reared pork chop, dauphinoise potatoes, grain mustard sauce 17.50

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

Rosemary braised lamb shank, mashed potatoes, red wine gravy 18.50

 

From the grill 

 Served with homemade fries, 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 / Mixed salad / Green beans / Carrot & swede crush /Bread & olive tapenade / Marinated olives/ garlic spinach/ honey roasted parsnips/ new potatoes

 

 

 

 

In-betweens (lunch and light supper)

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

Abbey Eggs: Toasted bun, 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, mulled wine sorbet

Baked Alaska, blackberry coulis

Warm Apple sponge, vanilla 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, Grand Marnier, Peanut butter, blackberry ripple

Sorbets: lemon, Fig, Mulled wine, winter berry

 

Selection of Cheeses, biscuits, fruit, relish & celery 10.95

 

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