Page 1

To Conclude

Crompton’s at

Apple & Passion Fruit Tartlet

Crompton’s at

WatersidE The

Bar & Restaurant

WatersidE The

Chefs homemade tartlet filled with slices of juicy apples & passion fruit, teamed with a quinnel of clotted cream. Bar & Restaurant Bitter Chocolate Truffle

A smooth & velvety full boddied chocolate truffle served with a small scoop of stem ginger ice cream. Strawberry & Baileys Caramel Cheesecake

Crompton’s at

WatersidE

Homemade cheesecake blended with fresh strawberries marinated in The Bailey’s caramel accompanied by creme angalise.

Bar & Restaurant

Ice Cream Sandwich

The finest farmhouse vanilla pod ice cram served between 2 shortbread biscuits drizzled in a winter berry compote.

Crompton’s at Cheese Board

WatersidE

The by crudities & A selection of local sourced fine cheeses accompanied biscuits with chefs homemade chutney doused Bar in Brandy Port. &&Restaurant

3 Course Dinner £ 29.95

Crompton’s at

WatersidE The

Bar & Restaurant

Crompton’s at

WatersidE The

Bar & Restaurant


To BEGIN

For Mains

Tomato & Basil Soup ‘V’

Crompton’s Chicken

Roasted vine tomatoes blended with fresh basil, topped with a Monterey cheese pesto crouton, served with a crusty bread roll.

Corn fed chicken breast stuffed with spinach and wild mushrooms sat on a homemade rosti potato, drizzled in a white wine, garlic & tarragon cream sauce served with sauteed mange tout & green beans.

Thai Steak Green Bean Salad

Strips of lean steak pan-fried in an infusion of Thai spices sat on a green bean salad. Asparagus & Truffle Hollandaise ‘V’

Steamed asparagus, served with a truffled scented hollandaise sauce. Seared King Scallops

Succulent King scallops, infused in garlic, lemon & lime, topped with balsamic pearls, presented on sauteed marsh samphire. Corn & Mixed Bean Fritter‘V’

A combination of crunchy corn teamed with a selection of mixed beans, served on a bed of fresh leaves with a side of a rich tomato & cider chutney Di Mare Cocktail

A selection of shellfish pickled in a lemon & white wine vinegar, sat on a bed of fresh leaves drizzled in a home made Marie rose sauce.

Fillet of Beef

A 8oz fillet steak seasoned & seared then presented on our very own volcanic hot stone, served with parmentier potatoes & sauteed asparagus tips, accompanied by a Rioja red wine jus. Lemon Sole

Pan roasted fillet of sole, stuffed with a prawn & dill mousse, served with a velvety champagne & cream sauce accompanied with steamed new potatoes. Mushroom & Spinach Risotto’

A selection of the finest wild mushrooms teamed with sauteed fresh spinach, mixed into a creamy risotto topped with Parmesan shavings. Lamb Rump

Pan-fried Lamb rump cooked to your preference, served with a slice of Bury black pudding, sweet potato croquet, carrot puree, drizzled in a Maderia jus Vegetarian Millefeuille ‘V’

Layers of filo pastry cooked till golden accompanied by chefs selection of tempura battered vegetables, alongside balsamic roasted baby beetroot topped with a cream of dolcelatte & goat’s cheese sauce.


To BEGIN

For Mains

Tomato & Basil Soup ‘V’

Crompton’s Chicken

Roasted vine tomatoes blended with fresh basil, topped with a Monterey cheese pesto crouton, served with a crusty bread roll.

Corn fed chicken breast stuffed with spinach and wild mushrooms sat on a homemade rosti potato, drizzled in a white wine, garlic & tarragon cream sauce served with sauteed mange tout & green beans.

Thai Steak Green Bean Salad

Strips of lean steak pan-fried in an infusion of Thai spices sat on a green bean salad. Asparagus & Truffle Hollandaise ‘V’

Steamed asparagus, served with a truffled scented hollandaise sauce. Seared King Scallops

Succulent King scallops, infused in garlic, lemon & lime, topped with balsamic pearls, presented on sauteed marsh samphire. Corn & Mixed Bean Fritter‘V’

A combination of crunchy corn teamed with a selection of mixed beans, served on a bed of fresh leaves with a side of a rich tomato & cider chutney Di Mare Cocktail

A selection of shellfish pickled in a lemon & white wine vinegar, sat on a bed of fresh leaves drizzled in a home made Marie rose sauce.

Fillet of Beef

A 8oz fillet steak seasoned & seared then presented on our very own volcanic hot stone, served with parmentier potatoes & sauteed asparagus tips, accompanied by a Rioja red wine jus. Lemon Sole

Pan roasted fillet of sole, stuffed with a prawn & dill mousse, served with a velvety champagne & cream sauce accompanied with steamed new potatoes. Mushroom & Spinach Risotto’

A selection of the finest wild mushrooms teamed with sauteed fresh spinach, mixed into a creamy risotto topped with Parmesan shavings. Lamb Rump

Pan-fried Lamb rump cooked to your preference, served with a slice of Bury black pudding, sweet potato croquet, carrot puree, drizzled in a Maderia jus Vegetarian Millefeuille ‘V’

Layers of filo pastry cooked till golden accompanied by chefs selection of tempura battered vegetables, alongside balsamic roasted baby beetroot topped with a cream of dolcelatte & goat cheese sauce.


To Conclude

Crompton’s at

Apple & Passion Fruit Tartlet

Crompton’s at

WatersidE The

Bar & Restaurant

WatersidE The

Chefs homemade tartlet filled with slices of juicy apples & passion fruit, teamed with a quinnel of clotted cream. Bar & Restaurant Bitter Chocolate Truffle

A smooth & velvety full boddied chocolate truffle served with a small scoop of stem ginger ice cream. Strawberry & Baileys Caramel Cheesecake

Crompton’s at

WatersidE

Homemade cheesecake blended with fresh strawberries marinated in The Bailey’s caramel accompanied by creme angalise.

Bar & Restaurant

Ice Cream Sandwich

The finest farmhouse vanilla pod ice cram served between 2 shortbread biscuits drizzled in a winter berry compote.

Crompton’s at Cheese Board

WatersidE

The by crudities & A selection of local sourced fine cheeses accompanied biscuits with chefs homemade chutney doused Bar in Brandy Port. &&Restaurant

3 Course Dinner £ 29.95

Crompton’s at

WatersidE The

Bar & Restaurant

Crompton’s at

WatersidE The

Bar & Restaurant

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