Current Menus

Bertie’s award winning restaurant offers an a la carte menu which changes every month to use the best of fresh local supplies.  The menu below is current but should only be used a reference as it may change if availability of supplies changes. If you have special dietary needs, or you would like to have Chef create something special for your  visit, then please ask the hotel in advance and we will do our best to accommodate  your requirements.

Starters

• Courgette and Rosemary Velouté with Butternut Squash Ravioli
• Duck Breast with a Cassoulet Sauce and Toulouse Sausage
• Poached Salmon Ballotine Traditionally Garnished
• Chicken Liver Parfait with Thyme Scented Brioche and a Spiced Chutney
• Pan Seared Scallops with Chorizo Sausage and a Pea Puree
• Wild Mushroom Risotto, Breaded Asparagus and a Poached Egg

Main Courses

• Tenderloin of Pork Medallions with a Black Pudding Boulangère and a Pancetta Jus
• Ostrich Fillet with Dauphinois Potatoes, Cumin and Carrot Puree With a Redcurrant Jus
• Poppy Seed Polenta Cake with Charred Mediterranean Vegetables
• Pan Fried Fillet of Sea Bass with Saffron Potatoes, Asparagus and a Tomato and Vanilla Butter Sauce
• Baked Corn fed Chicken Breast Filled with a Red Pepper Mousseline wrapped in Parma Ham, Thyme Roasted Potatoes and Braised Baby Gems
• Ribeye Steak served with Confit Shallots, Field Mushrooms, Tomato, Chunky Chips and Peppercorn Sauce

Prepared in an area that may contain nuts….. please advise in advance if you are allergic