The Three Horseshoes Inn

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EVENING MENU

STARTERS

Carrot and Coriander Soup Served with Freshly Baked Olive Roll

Pan Fried Wood Pigeon Breast, Bacon and Thyme Hash, Watercress Puree, Parsnip Crisps

Smoked Haddock and Gruyere Soufflé, Rocket Pesto(Baked to Order Allow 14 mins)

Breaded Goats Cheese, Beetroot and Fennel Chutney, Crisp Beetroot Mooli (v)

MAINS

Fillet Steak, Confit Wild Mushroom, Red Wine Shallots, Char grilled Asparagus, Celeriac and Truffle Puree (Supp 2.95)

Pistachio Crusted Best End of Lamb, Fondant Potato, Sundried Tomato, Caper and Olive Ragout,

Pan Fried Fillet Of Seabass, Spring Onion Mash, Bok Choi, Green Ginger Wine and Lemongrass Sauce, Crisp Seaweed

Handmade Sautéed Potato Gnocchi, Butternut Squash Sauce, Aubergine Caviar, Rocket and Parmesan Shavings

DESSERTS

Guinea Dark Chocolate and Orange Mousse, Warm Madeline’s

Bramley Apple Tarte Tatin, Vanilla Ice Cream (ideal for 2 to Share/Supp 1.95)

Champagne and Strawberry Jelly Served With Cognac Ice Cream

A Selection of the Finest English Cheeses, Homemade Chutneys and Biscuits(Supp 1.95)

£19.75 for 2 Courses / £24.75 for 3 Courses

N.B. Tables of 6 or More will Carry a Discretionary 10% service charge which is equally shared amongst all staff.Head Chef: Daniel Walker The Three Horseshoes, Moat Lane, Abbots Ripton, Cambs. PE28 2PD T; 01487 773440

Be advised all meats cooked medium-rare unless otherwise specified.

Parties of 6 or more will be charged a discretionary 10% service charge.

The Three Horseshoes has a contemporary, but informal, restaurant serving good quality food throughout the week.

Local and regional produce feature on our menus