Each of our dishes is prepared using fresh ingredients, and only after your order is taken. This ensures that you get the best tasting dishes possible, and also allows us to cater for any special diet or requirement.

We have a variety of menus available to choose from, so no matter what your taste or budget, we will have something for you. Whether you like to try new things or like to stick with your favorites, we will spoil you with choice!

Menus : À la Carte | Party Menu | Sunday Lunch | Specials Board | Seasonal Menus | Wine Menu

Starters: Hot | Cold    Main Courses: Vegetarian | Steak | Chicken | Duck | Fish | Pork

All the main course dishes are served with a choice of vegetables and potato of the day.

Hot Starters:

CHEFS HOME MADE SOUP
Served with a crusty roll.

SALMON CREOLE
Flaked pieces of salmon and prawns in a white wine and mushroom sauce, topped with cheese and a border of potato puree.

CRAB THERMIDORE
Baked crabmeat served with a brandy and cream sauce, then glazed with cheese.

BAKED AVOCADO WITH CRAB
Diced avocado baked in the oven and topped with cheese.

QUEEN SCALLOPS
Cooked in garlic butter and topped with cheese.

MUSSELS MARINARA
Mussels poached in white wine, with cream, garlic, and onions.

GARLIC MUSHROOMS
Mushrooms Sauteed in garlic butter and cooked in a sauce of white wine and cream.

CELLAR HOME MADE FISHCAKES
Special recipe with smoked haddock, salmon and prawns, served with lemon mayonnaise.

MUSHROOMS AND SHELLFISH
Prawns, mussels,cockles and mushrooms in a rich cream and tomato sauce.

RICCOTTA AND SPINACH QUICHE
Freshly baked, served with tsatsiki sauce.

FRESHLY BAKED GARLIC BREAD
Served plain, topped with cheese, or with cheese and tomato.

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Cold Starters:

PRAWN COCKTAIL
Norwegian prawns garnished and finished with Marie Rose sauce.

SEAFOOD COCKTAIL
Prawns, cockles, mussels and crab, lightly bound in seafood sauce.

HOME MADE CHICKEN LIVER PATE
Served with toast and butter.

MELON WITH RASPBERRY COULLIS
Fan of fresh melon with a summer fruit coullis and sorbet.

MELON PARISIENNE
Melon Marinated in Creme de Menthe.

FAN OF MELON WITH PRAWNS
Fan of fresh melon with prawns and Marie Rose sauce.

SMOKED SALMON CORNETS
Paupiettes of smoked salmon, filled with prawns and Marie Rose sauce.

SMOKED SALMON PLATTER
With lemon and peppercorn yogurt.

HARLEQUIN OF EGG, PRAWNS AND SMOKED SALMON
Trio of hard-boiled egg with prawns and smoked salmon.

CRAB COCKTAIL
White and brown crabmeat, served with a salad garnish.

FAN OF AVOCADO AND PRAWNS
Fan of ripe avocado, with prawns in Marie Rose sauce.

MELON AND PARMA HAM
Fan of fresh melon with Italian cured ham.

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Vegetarian Mains:

VEGETABLE STRUDEL
Fresh vegetables and apple, lightly baked in filo pastry and finished with minted yogurt.

MUSHROOM STROGANOFF
Mushrooms Sauteed with peppers, onions & paprika, flamed in brandy and reduced with cream.

VEGETABLE AND FRUIT SAMOSAS
Baked in the oven and finished with a mild curry sauce.

VEGETABLE CASSEROLE
Prime vegetables cooked with onions, mushrooms & tomatoes, in white wine, tarragon and cream sauce and topped with cheese.

FRESH BAKED VEGETABLE QUICHE
Served with tomato concasse.

PASTA AND VEGETABLE BAKE
Fresh vegetables with pasta, in a mornay sauce and topped with cheese.

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Steak Mains:

FILLET STEAK - 8oz APPROX WEIGHT
Plain grilled steak, served with onion rings, mushrooms and a tomato.

SIRLOIN STEAK - 10oz APPROX WEIGHT
Plain grilled steak, served with onion rings, mushrooms and a tomato.

PEPPERED FILLET STEAK
With a sauce of green and black peppercorns, brandy, and cream.

STEAK DIANE
Battened pieces of prime steak, pan fried with onions, french mustard & mushrooms, flamed in brandy and finished in cream.

FILLET ROSSINI
Fillet steak filled with pate and wrapped in bacon, served on a crouton with Madeira sauce.

FILLET REGENCY
Fillet steak filled with blue cheese, wrapped with bacon, and served on a crouton with Madeira sauce.

SIRLOIN STEAK TOPPER
Sirloin steak topped with garlic cream cheese, and served with onion rings, mushrooms and a tomato.

BEEF ROYALE
Strips of fillet steak in a rich sauce of port wine, blue cheese, and cream.

BEEF STROGANOFF
Strips of fillet steak with peppers, onions, mushrooms and paprika, flamed in brandy.

FILLET JULIENNE
Strips of fillet steak with peppers, mushrooms and onions, finished with Madeira sauce.

FILLET MIGNION
Medallions of fillet steak cooked in a port wine and mushroom sauce (no cream is used).

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Chicken Mains:

CHICKEN MIRABEL
Chicken breast filled with ham and cheese, poached in stock, and served with a delicate peach sauce.

CHICKEN ANDELOUSE
Chicken breast with onions, peppers, mushrooms, garlic and tomatoes, in a white wine and tarragon sauce.

CHICKEN AMERICANE
Chicken breast filled with prawns and served with a tomato and lobster sauce.

CHICKEN A LA CREME
Chicken breast served with a rich sauce of white wine, mushrooms, onions and cream.

CHICKEN GRANMARE
Chicken breast served with bacon, mushrooms, onions and port wine sauce.

CHICKEN KIEV
Chicken breast filled with garlic butter, bread crumbed and pan-fried in butter.

CHICKEN AU POIVRE
Chicken breast with a hot green and black peppercorn and cream sauce.

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Duck Mains:

HALF ROAST DUCKLING
Served with a rich orange sauce or a ginger and spring onion sauce.

Fish Mains:

SALMON BUTTERFLY
Poached fillet of salmon, served with a dill and cream sauce.

SALMON ALBERTO
Salmon baked in filo pastry, on a bed of onions, mushrooms and prawns, and served with a lemon sauce.

SOLE VICTORIA
Rolled fillets of sole filled with prawns, in a vermouth and cream sauce.

SOLE BONNE FEMME
With a sauce of onions, mushrooms and white wine.

SCAMPI MARECHAL
Large scampi in Pernod, onion, mushroom and pepper sauce.

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Pork Mains:

PORK CARRIBEAN
Coked with stem ginger and pineapple and flamed with dark rum.

PORK ROMANOFF
With onions, tomatoes and mushrooms, in a Vodka and cream sauce.

PORK NORMANDY
Sauteed with apples, onions, cider and cream sauce.

PORK PICANTE
With tomatoes, kidney beans, mushrooms, onions and peppers, in a hot chili sauce.

PORK HOLSTEIN
Bread crumbed and pan fried in butter, and finished with a fried egg.

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A set menu at £20.95 per head.

The menu features a choice of starter served with garlic bread, followed by a choice of main course, choice of dessert of the day, and fresh filtered coffee with mints.

Choice of Starter:

• Black Pudding with English Mustard Sauce
• Egg and Prawn Platter
• Home Made Fishcakes
• Garlic Mushrooms
• Chefs Chicken Liver Pate with Toast
• Fan of Melon with Raspberry Coullis
• Chefs Soup of The Day

Garlic bread

Choice of Main Course:

• Sirloin Steak (£2.00 extra)
  (Choice of plain, with pepper sauce or Steak Diane)
• Breast of Chicken Andelouse
• Fillet of Pork Normandy, with Cider and Apple
• Poached Salmon with Prawn Sauce
• Half a Crispy Duckling with Orange Sauce
• Lambs Liver with Cranberry and Ginger Sauce
• Chefs Spicy Meatballs with Pasta
• Vegetarian Choice

Choice of Dessert

Coffee and Mints

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A set menu at £12.95 per head.

The menu choices are changed weekly and consist of a choice of starter, choice of main course, followed by a choice of dessert.

This menus is available every Sunday, from 12:00pm till 17:00pm.

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In addition to our extensive range of menus, we have a specials board with even more freshly prepared starters and main courses for you to choose from, most of which are changed daily.

There is always something new for you to try at The Cellar, as well as all your favorites.

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Throughout the year various seasonal menus are available in addition to other menus, so no matter what the occasion, we will have a menu to suit.

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To complement our wide choice of freshly prepared meals, we have an extensive Wine Menu featuring over 40 fine wines from around the world.

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