Bay Horse - Volledige Spijskaarte

with Home Made Chocolate Truffles

Mushroom and Guiness Casserole with Spiced Red Cabbage and White Pudding Mash

Served with Toasted Garlic and Tomato Bread and a Gooseberry and Juniper Puree

with Mixed Salad Leaves and Hazelnut Oil Dressing

consisting of Minced Lamb, Tomato, Apricot and Spices Baked with a Savoury Egg Custard

with Serrano Ham, Poached Pullet Egg and Shavings of Parmesan

on Mixed Salad Leaves with a Hot Balsamic Vinaigrette

in a Brandy Snap Basket

Deep Fried and served on a Balsamic Reduction with a Pastry Case filled with a Sweet and Sour Tartare Sauce

With Slices of Home Smoked Chicken Breast and Grilled Pancetta

with Wholemeal Roll

A dish from the Sunny Cape consisting of Minced Lamb, Tomato, Apricot and Spices baked with a savoury Egg Custard Topping

Black Olives and Feta Cheese on Curly Endive with Hot Balsamic Vinaigrette

Filled with Feta Cheese, Fresh Spinach and Macadamia Nuts Grilled with Crème Fresh and Gruyere Cheese

Filled with Fresh Wild Mushrooms, Served with a Garlic and Chive Cream Sauce

With Fresh Fig, Grape and Rocket Salad

With wholemeal roll

with Home Made Biscuits and Soda Bread

With Grilled Smoked Bacon and Caramelized Shallots

with Brandy Sauce

Served on a Sweet and Sour Sauce with Basmati Rice

Pan fried and Served on a Bed of Spiced Fresh Beetroot with a Madeira and Port Wine Sauce

Pot Roasted with Baby Onions, Button Mushrooms, Red Wine and Fresh Rosemary

Lightly Poached and Served with a White Wine and Fresh Herb Cream Sauce

Pan Fried with Large Field Mushroom, Plum Tomato and Caramelised Shallots

Braised with Tomato Provencal, White Wine, Lemon and Bay Leaves

Braised with Orange, Ginger Syrup and Red Wine

Pan Fried and Served on a Green Peppercorn Cream and Brandy Sauce

Marinated in Fresh Lime, Ginger and Soya Sauce Pan Fried with King Prawns, Lemons and Parsley Butter

Roasted with a Lemon and Fresh Herb Butter Served on a Bed of Creamed Spinach

On a White Wine and Fresh Herb Cream Sauce

Pan Fried with Red Chilli Peppers, Spring Onion and Ginger, Glazed with Honey, Calvados and Raspberry Vinegar

With Parma Ham and Fresh Fruit

Leeks and Fresh Sage baked on a bed of Fried Breadcrumbs with a Mozzerella and Herb Crust

served on a Sweet and Sour Sauce

with Hot Spiced Garlic and Tomato Bread

with fresh Raspberry and Passion Fruit Dressing

with Buttered Treacle Bread and a Sweet and Sour Mayonnaise

With Quince and Red Chilli Jelly, Toasted Garlic and Herb Bread

Leek and Fresh Sage baked on a Bed of fried Breadcrumbs with a Mozzarella and Pesto Crust

Filled with Prawns marinated in Fresh Lime and Hazelnut Oil and served with Buttered Treacle Bread

Served with Gooseberry and Juniper Puree and Toasted Garlic and Herb Bread

Leek and Lancashire Cheese, Pan Fried and Served on a Rich Madeira Sauce

Marinated in Coconut Milk, Fresh Lime and Ginger Served with Fresh Pineapple and Grilled Pancetta

Pan Fried with Red Chilli, Lemon and Garlic and Served with Basmati Rice

Lightly Poached and Served on a Bed of Creamed Spinach with Poached Free Range Egg

Leek and Plum Tomato Baked on a Bed of Fried Breadcrumbs with a Pesto and Mozzarella Crust

Dine from our extensive menu featuring many of our most popular dishes, renowned steaks and wide vegetarian selection. Suit your own pocket and appetite! Dinner at the usual time of 7.30 for 8.00pm

with mustard and herb crackling, apple and sage sauce

Lightly poached and served on a bed of prawns, leeks and water chestnuts with a white wine and fresh herb cream sauce

Butter muslin roasted and served with a chestnut, sage and onion stuffing and a cranberry and burgundy sauce

in a Brandy Snap Basket

Baked on a bed of fried breadcrumbs with a Pesto and Mozzarella crust

Served with a Garlic And Chive cream sauce

Served on a Tomato Provencale with a Garlic and Chive Cream, breadcrumb and Pinenut topping

Grilled with Crème Fraîche and Gruyere Cheese

Stuffed with Mushroom and Onion Pate, Served on a Tomato Provencale with a Garlic and Chive Cream, Breadcrumb and Pinenut Topping

Sweetcorn and Blue Cheese Lasagne

with Pesto, Slow Roast Tomato and Mixed Salad Leaves

served with Fresh Fruit