Evening Supper
at the Barn, OAKHAM

SAMPLE MENU AVERAGE SPEND £25-35 for 3 COURSES. PLEASE NOTE OUR MENU CHANGES FREQUENTLY.

 

TO START


Wild Mushroom, Cream and Tarragon Soup finished with Parsnip crisps and Truffle oil
Smooth Duck liver pate, Plum and Balsamic jam, toasted brioche
Carrot, celeriac and Broccoli Terrine, Beetroot and Horseradish relish, oatcakes
Pan seared Scallop ,sautéed black pudding and pink grapefruit salad, orange and cardamom dressing 
Confit of Gressingham Duck leg, seasoned mashed squash, Black cherry sauce
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MAIN COURSE


Slow braised Pork Belly, spiced apple compot, red wine jus
Supreme of Chicken in a white wine, cream, Tarragon and Mushroom sauce
Pan seared medallions of Lamb in a Port and Redcurrant sauce
 Cod Loin baked with a rich Tomato, Smoked Bacon and Thyme sauce

Gressingham Duck breast with a lime, lemon and orange sauce
Butternut squash and sage Ravioli, lemon butter and toasted pine nuts. Served with a house salad
Roasted Lincolnshire Partridge, Sage and butter stuffing, Game jus
GRILLED ABERDEEN ANGUS STEAKS - Served with Balsamic glazed Mushroom, Roasted vine tomatoes, House butter and Thick cut chips 
Peppercorn, cream and cognac or Stilton cheese sauces
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DESSERTS

 

Baileys chocolate liqueur creme brulee with sweet dessert biscuits

Homemade meringue with fresh seasonal fruit, whipped cream and passion fruit coulis

Belgian white chocolate cheesecake with raspberry sorbet

Cream profiteroles with a warm chocolate ganache

Plate of Continental cheeses with celery, nuts and crackers