The Quarrymans Arms

Welcome to our Christmas menu for the 2006 season, as always our chefs will be happy to accommodate anyone with special requirements, so please don't hesitate to get in touch.

Priced at £15.95 per head, the menu below is available every lunchtime and evening in the run up to Christmas

Below the menu, you will find a list of main course dishes, each with a price.
You can replace the main course on the menu below with one of these specials for the additional cost listed alongside.

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Soup:
Homemade tomato and basil, or our homemade soup of the day.

Smoked Salmon:
Rolled in soft cheese and olives with a mustard and sweet dill dressing.

Marinated Kalamata Olives:
With feta cheese, garlic cloves and green salad.

Stilton & Asparagus Pancake:
Finished with cream, a sprinkling or cheddar cheese and then oven baked.

Shelled Black Tiger Prawns:
Served with a mixed leaf salad and spicy marie rose dipping sauce.

Homemade Duck Liver Pate:
Served with lambs lettuce, cherry tomatoes, toasted green olive bread & onion marmalade.

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Traditional Roast Turkey:
Served with sausage & bacon rolls and homemade redcurrant and thyme stuffing.

Prime Roast Sirloin of Beef:
Served with Yorkshire puddings and a rich gravy.

Cannelloni de Ricotta Spinachi:
Pasta tubes filled with ricotta cheese & spinach in a rich tomato, bechamel & nutmeg sauce.

Salmon Fillet:
Lightly poached in a court bouillon served with a cream and watercress sauce.

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Luxury Ice Cream:
In a brandy basket served with a liquor sauce

Winter Berries Fruit Fool:
Served with fresh fruit and shortbread biscuits

Christmas Pudding:
Served with clotted or brandy cream

Homemade sherry trifle:
Topped with freshly whipped chantilly cream

Homemade Baked Baileys Cheesecake:
Served with fruit coulis and vanilla ice cream

Chocolate Pudding:
Luxury chocolate pudding with a melting centre.

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Selection of Local and Continental Cheese

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Coffee and Homemade Mince Pies

Supplemental Main Courses

English Braised Pheasant:
With smoked bacon, tarragon, glazed shallots and button mushrooms in a rich game gravy.

Yellow Fin Tuna Steak:
Pan-seared, with a mild green peppercorn and cream sauce.    £2.50

Wild Boar Steak:
Served with an apricot and thyme crust in a Jack Daniels and Blueberry sauce.    £2.50

Rack of Lamb:
Oven roasted until pink, served on a rich lamb jus with a hint of redcurrant.    £2.50

Calves Liver:
Pan seared and served rare with bacon and onion gravy on a course grain mustard mash.    £2.50

Medallions of Kangaroo Fillet:
Cooked pink, served on a sweet potato mash with a Jack Daniels and blueberry sauce.    £4.50

Dover Sole Fillet:
Lightly poached, on a bed of spinach with a white wine, cream and chive sauce.    £4.50

Goats Cheese and Ratatouille Tartlet:
Mixed vegetables & peppers in a herb pomadori sauce, topped with goats cheese and oven baked in puff pastry.

Vegetarian Pasta:
With cherry tomatoes, wild mushrooms, asparagus & fine beans bound in a creamy parmesan sauce.