Antelope Menu

Starters and Salads
Carrot, Bacon and Rosemary Soup 4.00
Padron Peppers and Almonds 4.00
Courgette Fritters with Gorgonzola Creme Fraiche 5.50/8.75
Salad of Leeks, Apple, Walnuts and Honey Jerez Dressing 5.00/8.25
Prawns Pil Pil 6.50
Potted Chicken Livers, Organic Toast and Chutney 6.00
Beulah Lamb Cutlet, White Bean Puree and Goats Cheese Dressing 6.50/10.00

Mains
Cauliflower Salad with Grilled Onions and Manchego 9.00
Porcini Mezzaluna with Wild Mushroom and Parmesan Salad 9.75
Mussels and Chorizo with Spinach, Cream and Lemon 10.50
Pan-fried Pollock, Chips and Roast Tomato 11.50
Slow Cooked Old Spot Pork Belly, Red Cabbage and Apple Fritters 12.00
Char grilled Welsh Black Rump Steak with Potato & Gorgonzola Gratin 12.95
Corn-Fed Chicken, Chicken and Wild Mushroom Sausage, Broccoli and Garlic Butter 12.75

Sides
Rocket, Red Onion and Parmesan Salad 4.00
Purple Sprouting Broccoli & Chilli 3.00
Roast Carrots with Garlic & Rosemary 2.50

Afters
White Chocolate Pannacotta with Rhubarb and Ammaretti 5.50
Sticky Toffee Pudding with Mascarpone Ice Cream 5.50
Picos Blue with Membrillo and Organic Bread 5.50
Selection of Locally Produced Ice Creams and Sorbet 4.00
Ice Cream - Vanilla, Dolce de Leche, Mint Choc Chip, Green Tea, Hazelnut, Banana.
Sorbet – Lime, Mango, Gin and Tonic