Abbots Lodge  :  Luxury Bed and Breakfast Accommodation

Wigmore  :  Herefordshire  :  HR6 9UD  :  01568 770036  :  john@abbotslodgebandb.co.uk

Evening Meal Menu

Spring 2013

This is a seasonal menu.  As much as possible, we source our

ingredients locally (see here for a list of local suppliers) including using produce from our own gardens.

Starters

Plate of anti-pasti (for one or two to share), including

continental meats, olives, sun-dried tomatoes, home-made olive focaccia bread, aioli, fried chorizo sausage

*

Courgette and fennel soup, with home-made mini-loaf

*

(Our ever popular!) Homemade chicken liver, brandy and herb paté with toast and local chutney

*

Baked parcel of aubergine and creamy Welsh goat’s cheese, served on leaves with a basil pesto dressing

*

Rolls of locally smoked organic salmon stuffed with horseradish creme fraiche, and home-made bread

Main Courses

Mortimer Forest venison, casseroled in red wine and juniper, served with seasonal vegetables

*

Herefordshire rump steak with creamed garlic mushrooms,  baked potato wedges and roast root vegetables

*

Welsh lamb tagine cooked with apricots, almonds and Moroccan spices,  with roast vegetable cous cous

*

Baked salmon fillet with a herb crumb crust, dill new potatoes and season vegetables or salad

*

Free range chicken breast wrapped in bacon, with a white wine, tarragon and cream sauce, with seasonal vegetables

Puddings

Vanilla panna cotta with warm poached garden rhubarb

*

Hot chocolate fondant with home-made coffee ice-cream

*

Stem ginger and cinder toffee parfait with poached garden rhubarb

*

Sticky toffee apple pudding with pecan caramel sauce

and vanilla ice-cream

*

A local cheese selection with biscuits

*

A selection of home-made sorbets/ice-creams is always available

Please ask if you would like more vegetarian choices

£20 for two courses, £25 for three courses

We are unlicensed, but feel free to bring your own wine.

“...dinner was fabulous and breakfast superb.”

AC, London