Franks Restaurant

Sunday Lunch Menu

SAMPLE MENU

 

Terrine

A smooth Duck Liver mousse flavoured with Pistachio nuts served with a Cheddar Strawberry chutney and toasted Sour dough bread

Baked Camembert

Oven baked creamy Camembert served with Cheddar Strawberry

chutney and toasted Sourdough bread

Garlic Mushrooms

Baby button Mushrooms sautéed in a White wine and Garlic sauce

Soup

Sweet Potato, Coconut with a hint of Red Chilli soup served with croutons

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Roast Beef

Roast Rump of Somerset Beef served with Yorkshire pudding and rich Gravy

Suckling Pig

Roast Leg of Suckling Pig served with caramelized Apple, stuffing and Gravy

Tartlet

A light puff Pastry Tartlet filled with Goats Cheese, caramelized Onions & sundried Tomatoes sat over a white wine sauce

Catch of the Day

Pan seared supreme of Salmon, served with Prawn sauce

Duck Leg

Large slow braised Duck leg served with a Hoisin Gravy

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Dessert

Classic Vanilla Creme Brulee served with Ammaretti biscuits

Sticky Toffee Pudding served with a Toffee sauce

Sicilian Lemon Mousse

Warm custard crepes served with a Rum Butterscotch sauce
Cheese & Biscuits { £2.50 sup }
2 courses £17.95

3 courses £22.50

Junior Roast ( Main + Ice-cream ) £10.00