The Harlequin Restaurant


Outstanding Quality of Food



AA Rosette Restaurant

Bar Restaurant


Changes Weekly


Served     Wednesday to Saturday 12pm—2pm & 6pm—9:30pm


                      Sunday    6pm—8:30pm        







Crispy Duck Leg Served With Chinese Pancakes , Spring Onion, Cucumber & Hoi Sin Sauce            


Plum Tomato & Gruyere  Cheese   Tart  With  Red     Pesto & Roquette Salad                                    


Toasted Muffin Topped With Smoked Haddock, Spinach And Poached Egg Glazed With Hollandaise   


Trio Of Melon With Fruit Sorbet & Grand Marnier Strawberry Syrup                                                 


Sauteed Lambs Kidneys & Button Mushrooms

Served With Baked Minature Brioche Loaf &

Grain Mustard Sauce                                                                                


Poached Pear, Raspberry & Goats Cheese Salad    


Button Mushrooms With Spinach & Stilton

Cream Sauce                                                                               


Fish Assiette Of Smoked Salmon, Crab, Smoked Mackerel, Prawns & Smoked Trout With Honey & Dill Dressing                                                                          


Scallops & Fillet Medallions Served On A Parmesan & Bacon Salad                                                                                                                                                                            

Chefs Homemade Soup Of The Day                         


Pan Fried Calves Liver Served With Caramelised Red Onion, Parsnip Chips & A Rich Port Jus                 


Tiger Prawn, Mango & Halloumi Cheese Brochette Served On A Garlic Ciabatta Croute With Crisp Chicory, Chervil & Pesto Salad                                 


Smoked Chicken , Avocado & Roquette Salad With Toasted  Walnut Dressing                                          


Fresh Crab & Mango Tian With Sweet Roast Peppers & A Sweet Chilli Dressing                                             


Duck Liver & Brandy Parfait Served With Homemade Tomato Chutney & Toasted Brioche                       




Prime 8oz Rib Eye  Steak Served With Green Peppercorn Sauce & Roasted Cherry Tomatoes                             


Haddock And Prawn Mornay In A Creamy Cheese Sauce                                                                                                                       

Harlequin Beef, Ale & Mushroom Pudding               


Deep Fried Haddock In Homemade Landlords Batter With Mushy Peas                                                                 


Pan Fried Liver In Onion Gravy With Crisp

Bacon And Creamy Mash Potato                                                         


Prime Gammon Steak Pan Fried In A Honey

& Grain Mustard Glaze Served With Sauteed



Confit Of Duck Served On A Toulouse Sausage, White Wine & Butterbean Cassoulet                                        


Sea Bass Fillets Served On A Bed Of Creamed Shallots & Broad Beans Finished With Pesto Dressing              


Crispy Vegetable Spring Rolls Served On Red Pepper Noodles With Sweet Chilli Sauce                                 


Prime Venison Haunch Steak Served On Buttered Spinach With Garlic & Cream Sauteed Wild Mushrooms & Red Onion Syrup Glaze                                           


Spinach , Pine Nut & Wild Mushroom Risotto Topped With Baked Goats Cheese & Soy Lemongrass  Caramel


Chicken Troffiette Pasta Served In A White Wine, Sunblushed Tomato, Chervil, Crème Fraiche & Parmesan Sauce                                                                                 


Rare Roast Beef, Served With Pasta Salad, Potato Salad & Homemade Chutney                                                      


Roast Norfolk Duckling Served Boneless With A Plum Sauce                                                                                


Prime 8oz Plaice Fillet, Oven Baked & Drizzled With Lemon Oil                                                                        


Roast Monkfish Medallions Wrapped In Parma Ham, Served On A Bed Of Creamy Leek, Bacon & Pine Nut Sauce