BRITANNIA INN HOTEL MENU
for January 2006
 

TO BEGIN

GARLIC BREAD
A  FRESHLY BAKED BAGUETTE, SLICED AND FILLED  WITH GARLIC BUTTER AND HERBS
2.75
WITH CHEESE
2.95

THE BRITANNIA�S HOME MADE SOUP OF THE DAY
MADE FRESH  EACH MORNING AND SERVED WITH A FRESHLY BAKED ROLL
3.25

SWEET CHERRY PEPPERS
WHOLE PEPPERDEWS STUFFED WITH CREAM CHEESE AND HERBS, COATED INA LIGHT TEMPURA BATTER AND DEEP FRIED. SERVED WITH A SPICY TOMATO RELISH.
4.50

MUSHROOM AND GARLIC PATE
A DELICIOUS MOIST CHICKEN LIVER PATE, BLENDED WITH BUTTON MUSHROOMS AND A SPECIAL MIX OF SPICES, WITH EXTRA GARLIC. SERVED WITH A LIGHT SALAD AND WARM TOAST
4.95

SALMON FISHCAKES SUPREME
FRESH SALMON BLENDED WITH POTATO, CORIANDER& OREGANO, SERVED WITH A FRESH SALAD AND LEMON DIP
4.65

FOUR CHEESE FOCCACIA
BREADED CHEESE WITH A  FOCCACIA AND OLIVE CRUMB,  DEEP FRIED, SERVED WITH A LIGHT  SALAD.
4.95

PRAWN COCKTAIL MARIE ROSE
NORWEGIAN PRAWNS ON A BED OF CRISPY LETTUCE, TOPPED WITH ARICH MARIE ROSE SAUCE AND SERVED WITH BROWN BREAD & BUTTER
4.95
 

SALAD DISHES

HONEY ROAST HAM
HONEY ROASTED HAM, SERVED WITH A FRESH GREEN SALAD AND A FRENCH DRESSING
6.95

CHICKEN SALAD
A HALF SPRING CHICKEN, SERVED HOT SURROUNDED BY A CRISP GREEN SALAD AND FRENCH DRESSING
6.95

NORWEGIAN PRAWNS
ON A BED OF MARIE ROSE SAUCE, TOPPED WITH THE FINEST PRAWNS AND ACCOMPANIED BY A FRESH CRISP SALAD, SERVED WITH BROWN BREAD & BUTTER
7.95
 

FRESH SANDWICHES

ROAST HAM TUNA AND MAYONNAISE CHEESE AND ONION ALL SERVED WITH A SALAD GARNISH & FRIES
4.25

NORWEGIAN PRAWN SANDWICH
SERVED WITH A SIDE SALAD
4.95
 

MAIN MEALS

FILLET OF PLAICE  IN BREADCRUMB
A FILLET OF  PLAICE COATED IN A LIGHT CRUMB AND DEEP FRIED. SERVED WITH A SALAD GARNISH, GARDEN PEAS AND FRIES.7.65

FILLET OF COD
PRIME FILLET OF BONELESS COD IN A TRADITIONAL BATTER, DEEP FRIED & SERVED WITH CHIPS & PEAS
7.85

WHOLETAIL SCAMPI
THE BEST WHOLETAIL SCAMPI BREADED AND DEEP FRIED SERVED WITH GARDEN PEAS & CHIPS
7.95

SMOKY FISHERMANS CRUMBLE
TENDER CHUNKS OF WHITE FISH AND SMOKED HADDOCK MIXED WITH SPINACH AND FRESH TOMATOES, ALL BOUND INA RICH CREAMY CHEESE SAUCE, TOPPED WITH A BUTTER AND CHEESE CRUMBLE
8.95

SMOKED HADDOCK FLORENTINE
HADDOCK ON A BED OF SPINACH SEASONED WITH NUTMEG & HERBS TOPPED WITH A CREAMY CHEESE SAUCE WITH MASHED POTATOES OR CHIPS
8.95

BRITANNIA INN  STEAK PIE
A TRADITIONAL, HOMEMADE STEAK PIE. FULL OF TENDER BEEF, TOPPED WITH THE BRITANNIA�S HOME MADE SHORTCRUST PASTRY AND SERVED WITH CHIPS AND GARDEN PEAS
7.95

ROAST SPRING CHICKEN
A HALF SPRING CHICKEN FLASH ROASTED TO PRESERVE ALL THE NATURAL FLAVOURS, SERVED WITH FRENCH FRIES AND PEAS
7.95

HOME MADE CHICKEN CURRY
CHICKEN BREAST SAUT�ED IN OUR HOME MADE CURRY SAUCE CREATES A SUPERB MEDIUM CURRY SERVED WITH EITHER CHIPS, RICE OR HALF AND HALF7.95

HOMEMADE CHICKEN AND MUSHROOM PIE
FRESH CHICKEN BREAST SAUT�ED IN A CREAMY MUSHROOM SAUCE, TOPPED WITH  THE BRITANNIA�S SHORTCRUST PASTRY, SERVED WITH CHIPS AND PEAS
7.95

TRADITIONAL SAUSAGE AND MASH
A TRIO OF BRITISH, AWARD WINNING SAUSAGES, IN OUR CHEFS HOMEMADE ONION GRAVY,  SERVED WITH SPRING ONION MASHED POTATO AND PEAS
7.50

LIVER CASSEROLE
TENDER SLICES OF LAMBS LIVER, BRAISED IN A TRADITIONAL, RICH ONION GRAVY & SERVED WITH SPRING ONION MASHED POTATO & GARDEN PEAS
7.95

TANDOORI CHICKEN KORMA
TENDER PIECES OF TANDOORI  CHICKEN COOKED IN A RICH CREAMY SAUCE THAT HAS BEEN ENRICHED WITH COCONUT, COCONUT MILK AND CARDAMOM. SERVED  WITH BASMATI RICE OR CHIPS
8.45

PRAWN MASALA
TENDER SWEET PRAWNS IN A SPICY MASALA SAUCE. SERVED WITH BASMATI RICE AND A LIGHT SALAD.
9.50

SPARE RIBS
SUCCULENT SPARE RIBS COOKED TO PERFECTION INA SPICY BARBACUE SAUCE, SERVED WITH SALAD, FRIES AND SWEETCORN RELISH
8.95
 

VEGETARIAN SELECTION

SPINACH AND RED PEPPER LASAGNE
LASAGNE VERDI WITH SPINACH, RED PEPPERS, TOMATOES, MUSHROOMS, ONIONS AND HERBS, TOPPED WITH A CREAMY BECHAMEL SAUCE., SERVED WITH A LIGHT SALAD AND GARLICBREAD
7.95

PLOUGHMAN'S BAKE
APPLE, CELERY AND SWEET PICKLE, BOUND WITH CHEESE IN A SHORTCRUST PASTRY CASE, TOPPED WITH HERB CRUSTED BLACK CAPERS.
7.95

MIXED BEAN TIKKA MASALA
A MEDLEY OF BEANS MARINATED INN YOGURT AND TANDOORI SPICES, COOKED IN A CREAMY MASALA SAUCE.  SERVED WITH RICE OR FRIES AND A LIGHT SALAD.
7.95

WILD RICE, SPINACH AND HONEY ROAST
A BLEND OF WILD AND BROWN RICE, BAKED WITH SPINACH, MIXED NUTS, MATURE CHEDDAR CHEESE AND CR�ME FRAICHE. TOPPED WITH A SELECTION OF HONEY ROAST VEGETABLES, ENHANCED WITH RICH RUBY PORT.
7.95
 

SPECIAL EVENING MENU
 IN ADDITION TO OUR ABOVE MENU
Served from 6.00pm each evening

SALMON WITH ASPARAGUS AND CHAMPAGNE
PRIME SALMON FILLET  IN A LIGHT TOMATO SAUCE WITH ONIONS AND DILL, GARNISHED WITH ASPARAGUS SPEARS AND FINISHED WITH CHAMPAGNE. SERVED WITH FRESH MARKET VEGETABLES
10.95

CHINESE PLUM AND GINGER DUCK
TENDER SLICES OF DUCK BREAST IN A CHINESE PLUM SAUCE, WITH A HINT OF GINGER. COMPLIMENTED WITH FRESH MARKET  VEGETABLES
11.25

SUPREME OF CHICKEN SNOWDONIA
A FRESH CHICKEN BREAST STUFFED WITH GARLIC MUSHROOMS. SERVED IN A STILTON AND GRAIN MUSTARD SAUCE, COMPLIMENTED WITH FRESH VEGETABLES.
9.95

LAMB SHANK IN MINTED GRAVY
A SHANK OF PRIME LAMB ON A BED OF MASHED POTATO, SERVED WITH CARAMELISED MINTED GRAVY INFUSED WITH CRANBERRIES. COMPLIMENTED WITH MARKET FRESH VEGETABLES OF THE DAY.
10.95

SWEET CHILI BEEF
TENDER STRIPS OF BEEF IN A SPICY DEVILLED SAUCE WITH TOMATO AND MANGO CHUTNEY.  SERVED WITH RICE AND A SALAD GARNISH.
10.95

PORK  OF SOME SORT
SOME SORT OF PORK. MAYBE WITH  BLACK PUDDING OR BLACK-EYED PEAS   MAYBE THE GAMMON CRUMBLE
10.25

MEDITERRANEAN  VEGETABLE CANNELLONI
THREE TUBES OF PASTA FILLED WITH A COLOURFUL COMBINATION OF MEDITERRANEAN  VEGETABLES AND HERBS, ON A CLASSIC TOMATO SAUCE, TOPPED WITH CHEESE.   SERVED WITH A FRESH GARDEN SALAD.
�9.25

PRIME SIRLOIN STEAKS
SIRLOIN STEAKS FROM OUR OWN LOCAL BUTCHER. THICK CUT AND EXTRA MATURED,  FOR  EVEN MORE FLAVOUR.

PRIME SIRLOIN
A MAGNIFICENT, TENDER 10 TO 12 OUNCE STEAK COOKED TO YOUR LIKING, SERVED WITH ONION RINGS AND MUSHROOMS
 13.95

SIRLOIN MADEIRA
A 10 TO 12 OUNCE PRIME SIRLOIN, TOPPED WITH STILTON CHEESE AND DRESSED IN A PORT WINE SAUCE. SERVED WITH MUSHROOMS AND ONION RINGS.
14.95

STEAK AU POIVRE
A 10 TO 12 OUNCE PRIME STEAK SERVED IN A BRANDY AND PEPPERCORN SAUCE, WITH MUSHROOMS AND ONION RINGS.
14.95

A CHOICE OF NEW POTATOES, VEGETABLES OR FRIES ARE SERVED WITH THE ABOVE STEAKS
 

CHILDREN'S MEALS

BATTERED CHICKEN NUGGETS
FINEST QUALITY CHICKEN BREAST MEAT IN A CRUNCHY BATTER WITH CHIPS & BEANS OR PEAS AND MASHED POTATO
4.25

PASTA BOLOGNESE
PASTA TUBES WITH A MEATY TOMATO SAUCE FOR THAT HEALTHIER OPTION
4.25

GOLDEN FISHIES
FRESH PIECES OF COD SHAPED INTO FISHES SERVED WITH  PEAS OR BEANS AND MASHED POTATO OR CHIPS
4.25

PIZZA
INDIVIDUAL CHEESE AND TOMATO PIZZA, SERVED WITH CHIPS OR SALAD
4.25
 

SWEET THINGS

LUXURY BREAD & BUTTER PUDDING
A TRADITIONAL BREAD & BUTTER PUDDING SERVED WITH CHEFS VANILLA CUSTARD
3.75

HOT TOFFEE PUDDING
A LIGHT TOFFEE SPONGE PUDDING, TOPPED WITH A RICH TOFFEE AND PECAN SAUCE
4.25

THREE ASSORTED MINI CRUMBLES
A TRIO OF TRADITIONAL MINI CRUMBLES, SERVED WITH CHEFS HOMEMADE VANILLA CUSTARD OR IF YOU PREFER WHIPPED CREAM
3.75

CHOCOLATE PUDDLE PUDDING
A RICH, MOIST, DARK CHOCOLATE SPONGE PUDDING, WITH A GOOEY LIQUID CHOCOLATE SAUCE CENTRE.
SERVED WITH FRESH CREAM.
4.25

BANOFFI DELIGHT
FRESH BANANAS AND STICKY TOFFEE ON A BISCUIT BASE, WITH BANANA AND COFFEE CREAM.
4.25

ICE CREAM SUNDAE�S

STRAWBERRY DELIGHT CHOCOLATE SUPREME TOFFEE DELIGHT
ALL TOPPED WITH WHIPPED CREAM AND A WAFER
2.95

CHILDS VANILLA ICE CREAM
1.65

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FRESH GROUND COFFEE   1.40
COFFEE LIQUEUR    3.50
POT OF TEA    1.40
CAPPUCCINO     1.65