No 13 Restaurant
No 13 Set Menus
These are example menus.
Any set menu is prepared exclusively by prior arrangement for parties in excess of ten guests.
£18.50 Two Course Set Menu
Starters
Roast red pepper & sweet potato soup with pesto oil
Fresh crab bisque served with a prawn toast
Mushroom cooked in white wine & garlic butter, baked in the oven with herb breadcrumbs
Cajun spiced fishcake served with salad
Chicken liver pate infused with provincial herbs, garlic & brandy, served with fresh bread
Deep fried breaded brie with a red currant & cranberry jelly
Main Course
Roast venison in a braised onion, chestnut mushroom sauce with cranberry on a root mash
Salmon en croute, baked with basil, sun dried tomato, kalamata olives & feta on a roast pepper coulis
Chicken supreme, pan roasted & served on a classic French cassoulet
Whole pepper, stuffed with a fresh bean & roast vegetable chilli with cheese crumb, served on Spanish rice with salad
A rich beef, ale & vegetable casserole topped with puff pastry & served with a mustard mash
Honey roast ham with a white wine & parsley sauce, served with a leek & celeriac potato mash
Desserts
A selection of fresh made desserts will be available on the day priced separately @ 4.75
£21.50 Three Course Set Menu
Starters
Caramelised onion, leek & potato soup topped with a rarebit crouton
Smoked haddock, mushy pea potato cakes in oat breadcrumbs on salad with tartar sauce
Mushrooms & peppers saute in a garlic & Cajun spiced butter with fresh coriander crostini & aioli
Seafood Bouillabaisse
Southern spiced wild turkey meatballs in a creamy alfredo sauce
Deep fried breaded Brie wedge with cranberry sauce
Mains
Steak braised in Guinness with onions & mushrooms on Colcannon mash
Chicken supreme, pan roasted & served on a classic french cassoulet
Leg of lamb, slow roasted in red wine, tarragon, rosemary, garlic, prunes & roast vegetables
Salmon fillet poached in court bouillon, served on a clarified butter & lemon sauce with green beans, prawns & capers topped with a leek & pepper compote
Whole pepper stuffed with vegetable & bean chilli, baked with a cheese crumb on salad with Spanish rice
Pork shank in a spiced tomato sauce with chilli, star anise & five spice with mixed beans
Mushroom & roast vegetable stroganoff on a bed of rice & peas topped with a parmesan crisp
Desserts
Butterscotch creme brulee
Baileys and cappuccino chocolate pots
Brambley apple and winter berry crumble
Eton Mess