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Sample le cafe menu
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Sample business lunch menu
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Sample sunday lunch menu
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Sample menu gourmand
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Sample a la carte
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Full a la carte vegetarian menu
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Sample Vegetarian menu gourmand
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Sample menu gourmand
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Sample a la carte
Sample le cafe menu
Starter
- Caesar salad (a light salad of cos lettuce tossed in a tangy Caesar dressing and topped with shaved Parmesan and oven dried croutons) £6.50 - Ham hock and mustard terrine with maple syrup vinaigrette dressing £7.25 - Crayfish salad (peeled crayfish tails tossed with wild rocquet leaves, lemon, sweet corn and a sweet chilli and dill dressing) £7.80 - Linguine (fresh linguine tossed with crabmeat. Coriander and chilli sauce topped with crunchy, roasted peanuts) £7.25 Other starters are available.
Main
- Roast rump of lamb, filled with homous, sliced and served on aubergine rolls and served with a port wine sauce - Steak and chips (10oz scotch beef rump steak, cooked as you like it, served with béarnaise sauce, tomato, mushroom and home-made chunky chips) - Rabbit curry (slowly stewed rabbit, cooked on the bone with lemon grass, coconut, curry spices and lime juice. Served with steamed rice and bourie, a traditional wholemeal bread, cooked fresh with each order) - Risotto (creamy wild mushroom and pea risotto, cooked in vegetable stock with double cheese, mascarpone and parmesan) - Sautéed black sea bream, roasted pine nuts, pumpkin seeds with fennel shavings and apple with orange glaze reduction - Prime medallions of Scottish beef fillet, with Le Cafe red wine glaze and served with honey roasted carrots and thyme.
Dessert
- Chocolate terrine with bitter chocolate sorbet and white chocolate sauce - Vanilla panacotta with strawberries in a strawberry syrup - Pavlova with fresh pineapple and a scoop of five fruit sorbet - Lemon tart classic lemon tart with a raspberry sauce Other desserts are available.
Sample business lunch menu
2 courses £12.50
3 courses £15.00
Starter
- Chicken liver parfait plum chutney and crouton
Main
- Braised lamb shank mashed potato with root vegetable sauce
Dessert
- Crème brulee
Sample sunday lunch menu
£15.50
Prices are inclusive of VAT
Gratuities are at your discretion
Millennium and Copthorne are pleased to announce that we have contacted our food suppliers to ascertain whether the products we buy from them contain genetically modified materials. Our suppliers have assured us that to the best of their knowledge all the ingredients they supply to us are free from genetically modified materials.
For those with special dietary requirements or allergies who may wish to know the ingredients within any dish, please consult your server.
Starter
- Haloumi Cheese (fried Haloumi cheese chips, plum tomatoes, lemon dressing and fresh, aromatic salad leaves) - Caesar salad (a light salad of Cos lettuce tossed in a tangy Caesar dressing and topped with shaved Parmesan and oven-dried croutons) - Ham hock and mustard terrine with maple syrup vinaigrette dressing - Freshly prepared soup of the day
Main
- Chef’s roast of the day selection of vegetables and roast potatoes - Roast sirloin of beef with Yorkshire pudding, selection of vegetables and roast potatoes - Sautéed chicken breast with olives, cinnamon and coriander, served on brown rice braised in chicken stock - Smoked haddock topped with Welsh rarebit, warm potato and plum tomato salad - Creamy wild mushroom and pea risotto, cooked in vegetable stock with double cheese, mascarpone and parmesan
Dessert
- The wedge (the best cheese available this week, served with water biscuits, celery and grapes) - Chocolate terrine with bitter chocolate sorbet and white chocolate sauce - Fresh fruit platter (fresh seasonal fruits including strawberries, kiwi, plums and pineapple) - Pavlova with fresh pineapple and a scoop of five fruit sorbet - Lemon tart (classic lemon tart with a raspberry sauce)
Sample menu gourmand
£49.50 per person On Friday's and Saturday's night you can the gourmand menu (a set 7 course menu) and a complimentary bedroom for just £109 per couple. The offer is based on 2 people sharing a twin or double bedroom and is subject to availability.
Starter
- Prelude * * * * - Foie gras with rhubarb and ginger confit * * * * - Saffron risotto fresh sorrel and peas * * * * - Pan fried fillet of mackerel with orange, radish and cress salad
Main
- Tournedos of beef mashed potato laced with truffle oil, roasted baby beetroot with a thyme and madeira jus
Dessert
- Pre-dessert * * * * - Blackberry, mint and elderflower jelly blackberry sorbet * * * * - Freshly brewed coffee or tea and petit fours
Sample a la carte
Starter
- Warm ‘crottin de chavignol’ goats cheese served with pickled red - Pan fried fillet of mackerel with orange, radish and cress salad - Home-cured gravadlax with native oyster and seaweed relish - Saffron risotto, fresh sorrel and wild mushrooms
Main
- Slow cooked Lincolnshire Pork Osso Buco Cassoulet, Baby chicory and girolles - Roast best end of lamb pan fried sweetbreads, leeks, shallot and port jus - Scotch Aberdeen rump steak aged for 28 days served with boxty potato and Norfolk leeks, madeira jus - Pot roast monkfish baked potato, savoy cabbage and brown shrimps - Wild sea bass on wilted spinach with native mussels, tender stem broccoli and anya potato
Dessert
- Dark chocolate marquise with white chocolate ganache and raspberry jam - Lemon thyme roasted pear vanilla ice cream - Sharp lemon semi freddo mulled wine poached figs - Coffee panacotta with coffee sorbet and biscotti biscuit
Full a la carte vegetarian menu
Starter
- Caramelised shallot tatin with girolles mushroom and roast artichoke - Roasted pumpkin on a bed of spinach with an orange, radish and cress salad - Saffron risotto fresh sorrel and wild mushrooms - Warm ’crottin de chavignol’ goats cheese served with pickled red cabbage and apple, red pepper coulis
Dessert
- Lemon thyme roasted pear vanilla ice cream
Sample Vegetarian menu gourmand
£49.50 per person. Inclusive of Freshly Brewed Filter Coffee or Tea and Petit Fours
Starter
Prelude * * * * Barkham blue soufflé, Granny Smith apple sorbet, celery & walnut salad * * * * Fine herb & spring onion risotto * * * * Potato strudel, with leek, garlic & thyme, served with roasted beetroot, tender broccoli spears and butter sauce
Main
Root vegetable wellington, baby leeks & sauté anya potato, caramelised shallot cream
Dessert
Pre-dessert * * * * Elder flower essence rice pudding, butternut ice cream
Sample menu gourmand
£49.50 per person. Inclusive of freshly brewed filter coffee or tea and petit fours
Starter
Prelude * * * Anjou pigeon & apricot terrine, homemade grape chutney * * * * Fine herb & spring onion risotto * * * * Pan fried john dory, seared Lyme Bay scallops, baby fennel & sauce vierge
Main
Cornish lamb noisette, foie gras gratin, pomme anna & cherry vine tomatoes
Dessert
Pre-dessert * * * Elder flower essence rice pudding, butternut ice cream
Sample a la carte
1 Course £25.00 (available Monday – Thursday only)
2 courses £36.00
3 courses £47.00
Please not there may be supplementary charges for some dishes.
Starter
Anjou pigeon & apricot terrine, homemade grape chutney Roast pumpkin soup, hazelnut crème fraiche Pan fried fillet of mackerel with orange coco beans, buttered baby artichokes & oyster leaves Oak smoked salmon & quail egg, with caviar, fennel salad Other starters are available.
Main
Cornish lamb noisette, foie gras gratin, pomme anna & cherry vine tomatoes Free range guinea fowl breast, with hazelnuts, on grellot onions & wild mushrooms, Arancini, mushroom reduction Pan fried john dory, seared Lyme bay scallops, baby fennel & sauce vierge Pan roasted Brixham red mullet, Alsace bacon, shellfish risotto & jus Potato strudel, with leek, garlic &thyme, served with roasted beetroot, tender broccoli spears and butter sauce Root vegetable wellington baby leeks & sauté anya potato, caramelised shallot cream Other main courses are available.
Dessert
Cheese selection, today’s choice of speciality cheeses Vanilla & strawberry ice cream cupola, with a strawberry & mint salsa Braeburn apple tart, fresh blackberries, creme fraiche & yoghurt ice cream Elder flower essence rice pudding, butternut ice cream Other main courses are available.
