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| Home | ENTERTAINMENT | WEDNESDAY LIVE | LUNCH MENU | DINNER MENU | OUR LOCATION | CHRISTMAS MENU 2004 | ||
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THE STAGS HEAD GOOSNARGH |
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DINNER MENU |
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STARTERS MORECAMBE BAY POTTED SHRIMPS Served with beetroot & red onion chutney Five pounds fifty __________ THAI RARE BEEF SALAD Fillet of beef marinated in soy, honey & garlic. Pan-fried & served with sweet cucumber
pickle on Chinese leaves Six pounds __________ MARYLAND BLUE SWIMMING CRAB CAKES Served on tomato, sweetcorn & lime salsa Five pounds __________ CHEFS FRESHLY PREPARED SOUP Served with crusty Four pounds __________ PARFAIT OF CHICKEN Scented with fresh basil, studded with flaked almonds & served with lemon peppered mascarpone
cheese Five pounds __________ MUSHROOM ITALIAN Button mushrooms cooked in a tomato, Italian cheese, garlic & basil sauce Four pounds eighty __________ BURY BLACK PUDDING, CHICKEN & SMOKED BACON Served on a puree of minted peas with horseradish cream Five pounds eighty _________ TRIO OF PRAWN SKEWERS Tempura battered, served on fresh leaves with plum chilli sauce Five pounds fifty __________ HALF A CRISPY ORIENTAL DUCK TO SHARE Served with steamed pancakes, hoi sin sauce, spring onion & cucumber Fourteen pounds __________ ITALIAN CIABATTA BREAD Toasted with garlic & basil olive oil Three pounds __________ ITALIAN CIABATTA BREAD & MOZZERELLA Toasted with garlic & basil olive oil Three pounds fifty MAIN COURSES BALSAMIC
LAMB STEAK Lamb
steak marinated in balsamic vinegar & rosemary olive oil, pan-fried & served with a port & black grape sauce Eleven pounds _________ TINTERN
CHICKEN A plump
chicken breast filled with creamy chive cheese, bacon wrapped, roasted & served with a crushed pink peppercorn & red
wine sauce Nine pounds __________ ALASKAN
SILVER HAKE & BLACK TIGER PRAWNS Baked
in a cream & dry vermouth sauce with asparagus & dill Nine pounds fifty __________ CHESTNUT
PORK Pork
valentine steak, pan-fried served with a chestnut mushroom & white stilton sauce Nine
pounds _________ DUBLIN
WHOLESHELL MUSSELS & CRAYFISH TAILS Cooked
in Guinness with garlic, parsley & chopped parsley Eight pounds seventy __________ STEAK
& ALE PIE Tender
beef cooked in ale with shortcrust pastry crust Six pounds fifty _________ BASIL
CHICKEN Grilled
chicken breast served with a tomato, garlic, basil & mascarpone cheese sauce Nine pounds __________ ORIENTAL
DUCK Half
a duck cooked in soy sauce, chilli & honey served with a hot & sour sauce Thirteen pounds __________ LIVER,
PORT & ONIONS Pan-fried
calves liver finished with port, sliced onions & fresh thyme Six
pounds eighty _________ BREADED
WHOLETAIL SCAMPI WITH LEMON & TARTAR SAUCE Eight
pounds fifty __________ TEMPURA
BATTERED HAKE FILLET WITH LEMON & TARTAR SAUCE Eight
pounds fifty _________ BATTERED
FILLET OF HADDOCK WITH LEMON & TARTAR SAUCE Eight
pounds fifty ALL
MAIN COURSES ARE SERVED WITH EITHER CHIPS, NEW POTATOES, JACKET POTATO, RICE OR NOODLES & EITHER VEGETABLES OR FRESH LEAF
SALAD FROM THE GRILL GRILLED SIRLOIN STEAK 12OZ Fourteen pounds __________ Twelve pounds fifty __________ Ten pounds fifty __________ Nine pounds fifty __________ Eight pounds __________ Crushed pink peppercorn & red wine Hot & sour sauce One pound fifty __________ CAESAR SALAD (Breast of chicken or fresh tuna
steak) __________ Seven pounds fifty __________ Served with lemon peppered
mascarpone cheese Nine pounds fifty __________ ___________ ________ __________ _______ ________ ________ Caesar salad & garlic croutons -
three pounds |
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