Easter Sunday 2019

Starters

Chefs Homemade Carrot, Honey and Ginger Soup topped with Garlic Croutons
4.95

Ocean Royal Prawn and White Devonshire Crab Cocktail served with a Crevette
6.25

Duck and Orange Pate accompanied with Red Onion Chutney, Baby Leaf Salad and Toasted Ciabatta Bread
5.75

Bacon and Black Pudding Stack served with a Pepper Sauce
5.95

Breaded Plaice Goujons served with Lemon and Dill Mayonnaise
5.85


Mains

Roast Topside of Beef served with Homemade Yorkshire Pudding and Rich Gravy
11.95

Yorkshire Lamb Rump served with Champ Mash, homemade Yorkshire Pudding and Minted Gravy
12.75

Chicken Breast Fillet served with a Creamy Leek and Bacon Sauce
11.85

Salmon Fillet with a White Wine and Asparagus Sauce
11.95

Gressingham Duck Breast served with Roasted Chantilly Carrots and Red Wine Sauce
12.45

Mushroom, Cranberry and Brie Wellington served with Green Beans, Roasted Potatoes and a Sweet Redcurrant Sauce
10.75


Desserts

Homemade Apple and Rhubarb Crumble served with Custard
4.95

Passion Fruit Cheesecake served with Pistachio Ice Cream
4.95

Homemade Chocolate and Orange Brownie topped with Rocky Road Ice Cream
4.95

Mixed Berry Eton Mess consisting of Layered Crushed Meringue, Fresh Mixed Berries and Whipped Cream
4.95

Warm Maple and Pecan Tart topped with Praline, Pecan and Cream Ice Cream
4.95


Download PDF Menu

Reserve a table now

Dining at The Manor is very popular, so to avoid disappointment, we strongly recommend that you book a table in advance.

Call 0113 285 2644