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.
THAI STYLE KING PRAWNS
King prawns seasoned with Oriental spices, wrapped in filo pastry
and served with garlic mayonnaise.
GARLIC MUSHROOMS
Mushrooms Sauteed in garlic butter and cooked in a sauce of white wine
and cream.
MUSHROOMS AND SHELLFISH
Prawns, mussels,cockles and mushrooms in a rich cream and tomato sauce.
FRESHLY BAKED SHELLFISH QUICHE
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.
PEAR ROYAL
Fan of pears with cream cheese and chives.
MELON WITH RASPBERRY SAUCE
Fan of fresh melon with a summer fruit coullis and sorbet.
MELON PARISIENNE
Melon Marinated in Creme de Menthe.
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.
SALAD JULIET
Shredded chicken, peppers, and avocado, laced with a mild curry and
garlic mayonnaise.
CRAB COCKTAIL
White and brown crabmeat, served with a salad garnish.
AVOCADO AND PRAWNS
Fan of ripe avocado, with prawns in Marie Rose sauce.
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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.
SWEET AND SOUR VEGETABLES
Select vegetables deep fried in batter and served with sweet and sour
sauce.
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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 CRISPY 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.
SCAMPI DUGLERE
Large scampi cooked in a creamy tomato and white wine 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 £19.95 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
Salmon Creole
Garlic Mushrooms Chefs
Chicken Liver Pate
Fan of Melon with Prawns
Chefs Soup of The Day
- Garlic bread
- Choice of Main Course:
Sirloin Steak Garni
Steak Diane
Sirloin Steak Au Poivre
Breast of Chicken Andelouse
Fillet of Pork Normandy
Poached Salmon with cucumber and dill sauce
Half a Crispy Duck with ginger and cranberry sauce
- Choice of Dessert
- Coffee and Mints
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A set menu at £11.95 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 and fresh filtered
coffee with mints.
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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