|
|||||||||
| Home | ENTERTAINMENT | WEDNESDAY LIVE | LUNCH MENU | DINNER MENU | OUR LOCATION | CHRISTMAS MENU 2004 | |||||||||
|
|||||||||
|
THE STAGS HEAD GOOSNARGH |
|||||||||
|
|||||||||
|
LUNCH MENU |
|||||||||
|
|||||||||
|
LUNCH SERVED 12-2PM MONDAY-SATURDAY 12-5PM SUNDAY
STARTERS GARLIC & HERB KING PRAWN BROCHETTES Succulent
warm water prawns served on warm bread with garlic & herb sauce Three
pounds fifty __________ A
delicious combination of feta cheese, red onion & courgettes with herbs, encased in a light crispy pastry served with
cucumber, garlic & mint Three
pounds fifty __________ CHEFS FRESHLY PREPARED SOUP Three
pounds _________ Scented
with fresh basil & flaked almonds, served with crusty bread Three
pounds fifty __________ Button
mushrooms baked in a tomato, garlic, basil & Italian cheese sauce Three
pounds fifty _________ Three
pounds __________ Three
pounds fifty Served
on organic, soft, white baguette with fresh salad garnish _______ HONEY ROAST GAMMON & MOZZERELLA CHEESE _______ ROAST SILVERSIDE OF BRITISH BEEF ______ CHEDDER CHEESE & PICKLE WARM FILLED PANINIS Unique bread with extra virgin olive oil filled & grilled. Served with fresh salad garnish TUNA, GRUYERE & SPRING ONION Tuna mayonnaise & Gruyere cheese topped with chopped spring onion __________ CHICKEN, PESTO & MOZZARELLA Chunks of chicken breast on a red pesto base topped with mozzarella __________ SAUSAGE, EGG & BACON Filled with creamy egg mayonnaise & Cumberland pork sausage with slices of smoked bacon __________ CHARGRILLED VEGETABLES & MOZZARELLA A medley of char grilled vegetables on a bed of sundried tomato paste topped with mozzarella All three pound seventy five. WHY NOT TRY A COMBINATION OF A STARTER & EITHER A BAGUETTE OR PANINI Six pounds fifty MAIN COURSES MANOR BORN PORK SAUSAGES Succulent prime pork sausages flavoured with Guinness original stout & served
with onion gravy __________ CHICKEN & MUSHROOM PIE A shortcrust case filled with lean chicken & sliced mushrooms in a creamy
sauce __________ GOATS CHEESE & ROASTED VEGETABLE CHEESECAKE A savoury baked cheesecake with goat’s cheese & ricotta, topped with
pan-fried vegetables __________ STEAK & ALE PIE A shortcrust case filled with prime cuts of beef in rich ale gravy __________ SAGE & ONION CHICKEN JOINT A boneless chicken leg fillet filled with pork, sage & onion stuffing served
with a white Stilton & chestnut mushroom sauce __________ PAN FRIED HADDOCK Haddock fillet coated in a lemon & cracked pepper dusting, pan fried All six pounds All served with a choice of either chips or buttered mash & either chef’s
vegetables or crisp Caesar salad. WHY NOT TRY A COMBINATION OF ANY STARTER & ANY MAIN COURSE Eight pounds fifty SIDE ORDERS Onion rings – two pounds twenty five ____ Chipped potatoes – two pounds ____ Jacket potato & butter – two pounds ___ Egg noodles – two pounds ___ Boiled rice – one pounds fifty ___ New potatoes – one pounds fifty ___ Caesar salad & garlic croutons – three pounds YOUNG DINERS BATTERED CHICKEN FILLET ____ CUMBERLAND SAUSAGE & EGG ____ GRILLED GAMMON STEAK & EGG ____ BATTERED COD FILLET All served with chips or buttered mash & either vegetables or baked beans All four pounds |
|||||||||
|
|||||||||
|
|||||||||
|
|||||||||