A Small Thank You!
January 1, 2015
Dish of the Week
January 2, 2015

January Chef's Specials

Head Chef Richard has been busy at it again planning the new Chef’s Specials Board and once again it’s full of delicious delights!

And here they are-


Starter Of The Month

Salt and pepper spiced calamari served on a bed of mixed leaves with your choice of Sweet Chilli or Garlic Mayonnaise Dipping Sauce


Main Courses Of The Month

28 Day Aged Filet of Herefordshire Beef topped with a chicken liver parfait and sautéed wild mushrooms all served on a wholegrain mustard & horseradish rosti


Slowly braised lamb shank in a sticky redcurrant & port wine jus, served with seasonal vegetables and cannelloni beans.


Baked Chicken supreme filled with a medley of parma ham, green pesto and sunblushed tomatoes served in a cream of white wine and wild mushroom sauce


Whole baked Cornish mackerel served with sweet softened garlic cloves and pan fried rock samphire


Roasted bell pepper, courgette and egg plant served in a thick and creamy risotto finished with a white wine reduction and parmesan shavings


Dessert Of The Month

Tangy mixed berry compote served with an all butter shortbread and ginger crumble topping, served hot with clotted cream ice cream



Farmer's Boy Inn