Restaurant open from 6.30 P.M to 10.00 P.M Monday - Saturday and 6.00 P.M to 9.00 P.M on Sunday

The Lord Bagenal Inn

Sample Dinner Menu

Starter 
Chilled Caesar Salad with Smoked Chicken, Garlic Croutons & Parmesan Shavings.
Trio of Salmon, Smoked, Barbecued, & Gravad lax with Honey & Mustard Dressing.
Fan of Honeydew Melon & Berried Fruits, Fruit Coulis.
Glazed Confit of Duck Leg with chopped Chilli, Spring Onion, Honey & Soy Glaze.
Crisp Wrap of Goats Cheese with Cherry Tomatoes, Lambs Lettuce,With Sweet Chilli Jam & Basil Pesto.
Crispy Tiger Prawn Cocktail.
Dunmore East Crab Meat with Avocado, Mango & Red Onion Salsa.
Seasonal Wild Game Terrine of Pheasant, Pigeon & Venison with Apricot Chutney.

Main Course 
Char Grilled Sirloin Steak with Rosemary, Thyme & Soy Sauce & Grain Mustard Potato.
Supreme of Chicken Tournedo with Sun-dried Tomato, Rocket & Olive Salsa & Citrus Sauce.
Medallions of Wild Venison in Red Wine, with Juniper Berries, Red Currants & Game Chips.
Confit of Wild Pheasant with Chestnut Stuffing.
Roasted Shank of Lamb over Coriander Mash with Mint Pesto.
Confit of Duck Breast with Fresh Ginger & Soy Glaze.
Grilled Scallops with Fresh Spinach, Lemon Confit, Basil & Tomato Concasse.
Sea-Bass poached in Olive Oil, with Tandoori Aioli & Coriander Aioli & Olive Tapenade.
Seared Fillet of Spiced Salmon with Thai Cream & Cardamom Jam.
Fillets of Black Sole stuffed with Crab Mousse, Seafood & Saffron Sauce.
Vegetarian: Tortilla of Roasted Vegetables with Sweet Chilli Salsa & Creme Fraiche

Dessert
Red & Blue Berried Fruit Terrine
Creme Brulee
Strawberry Mascarpone Trifle
Baked Citrus Cheese Cake
Tiramisiu
Warm Pear & Almond Tart with Custard
Coffee Gateaux Layered with Three Liqueurs
Baileys & Chocolate Parfait
Selection of Cheese

Tea / Coffee