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BECKITTS EVENING MENU
STARTERS:
Warm Salad of Chicken & Lemongrass, tossed with a sesame seed & honey dressing: 7,50
Bruschetta with Black Olive Tapenade, Buffalo Mozzarella & Sorento Ham: 6,95
Chunky Seafood Chowder with a hint of Pernod & finished with Cream: 6,95
Steamed Mussels in White Wine, Onions, capers & Cream: 6,95
Crostini of Vine Tomatoes, Torn Basil, Garlic & Olive Oil: 6,95
Chicken Liver Patι with Warm Toast accompanied bya selection of mixed sauces: 7,50
Warm Salad of Goat's Cheese with Orange Segments, Strawberries, Red Pesto & a mixed leaf salad: 7,95
Cream of Mushroom & Oregano Chive Soup, served with homemade brown bread: 6,00
Cream of Vegetable Soup, served with homemade brown bread: 6,00
Deep-fried Brie in Spicy Breadcrumb, served with sweet chilli jam, on a bed of mixed leaves: 7,50
Pan Fried Button Mushrooms with Blue Cheese, flamed with Brandy & Port and finished with cream: 6,50
Warm Salad of Tiger Prawns, marinated with chilli & cumin, served with a mango, honey & oyster dressing: 8,50
Salad of Smoked Salmon & Asparragus with Parmesan Cheese & Black Olive tapenade: 8,95
Tossed Mixed Salad of Avocado & Orange Segments with a Strawberry & Red Pepper dressing: 7,50
MAIN COURSES:
Roulade of Free Range Chicken, with a sage & Onion stuffing, wrapped in Crispy Bacon, served on a bed of Herb Mash: 16,95
Chargrilled Fillet of Chicken, served on a crisp Crouton, Rocket Salad with a sweet Soy & Coriander Sauce: 15,95
10oz Fillet Steak, served on a bed of Herb Mash & Creamy Pepper Sauce: 23,50
Warm Salad of Magret Duck Breast, dry marinated with Herbs & Spices, served on a tossed salad with Mango & Orange segments, with Hoi Sin Sauce: 19,95
Roast Rack of Lamb, with a Rosemary & Red Wine Reduction, served on a bed of Champ: 21,50
Fillet of Veal Saltimbocca, with Sage, Sorrento Ham & Mozzarella: 18,95
Poached Salmon infused with Lemongrass, accompanied by a Herb Buθrre Blanc & deep fried Leeks: 17,95
Baked Cod with a black olive Tapenade, Sweet Tomatoes & Olive Oil: 17,50
Fillet of John Dory cooked with dry White Wine, Shallots & a Creamy Prawn Sauce: 21,50
Grilled Sea Trout with Lemon & Chive Butter: 17,95
Fillet of Perch with an Irish Cheddar Cheese Sauce, on a bed of Chive Mash: 18,95
Pan-fried Lambs Liver with Caramelized Onions & Crispy Bacon on a Bed of Chive Mash: 16,95
Tagliatelle with Tiger Prawns, with a hint of Calvados, finished with Parmesan Cheese Shavings & Cream: 15,50
Pan Fried Fillet of Chicken served on a bed of Champ with a Creamy Pepper Sauce: 15,95
SIDE ORDERS:
Homemade Chunky Chips | Onion Rings | Side Salad | Mashed Potatoes | Sautιed Onions & Mushrooms: 3,00
RESERVATIONS RECOMMENDED ON 636 837 566
Please note: 10% service charge parties of 8 or more. Prices Subject to Occasional Change.
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