Chapel House Restaurant Atherstone

topped with goat's cheese

King Prawns panfried in butter with garlic, stem ginger, fresh lime and white wine

with Warre's Otima 10 y.o. Tawny Port

Fillet of salmon ring filled with salmon and spinach mousse, served with a creamy parsley and lemon sauce

Sliced breast of chicken with a creamy stilton sauce garnished with walnuts (nuts may be omitted - please ask)

Loin of local Grendon lamb cooked pink and served sliced with a sauce of port, orange and redcurrant

with a delicious raspberry topping

Unexpectedly light, this pudding made with dates is served warm with caramel sauce and a dollop of slightly whipped double cream

Whole pear poached in claret, served warm with a hot port wine sauce and Gopsall Farm vanilla ice cream

Fresh ruby grapefruit, segmented by hand

Segments of fresh fruit as available (e.g. strawberries, banana, apple, orange, mango, kiwi, etc.)

Cornflakes, Luxury Muesli or Weetabix

made with butter, cream and a little sugar unless you stop him!

fried, poached or scrambled

fried, poached or scrambled

served with/on toast

with Richard's own homemade marmalade and a selection of Wilkins & Son's Tiptree preserves - Strawberry, Blackcurrant or Apricot, or honey

topped with goat's cheese

King Prawns panfried in butter with garlic, stem ginger, fresh lime and white wine

with Warre's Otima 10 y.o. Tawny Port

Fillet of salmon ring filled with salmon and spinach mousse, served with a creamy parsley and lemon sauce

Sliced breast of chicken with a creamy stilton sauce garnished with walnuts (nuts may be omitted - please ask)

Loin of local Grendon lamb cooked pink and served sliced with a sauce of port, orange and redcurrant

with a delicious raspberry topping

Unexpectedly light, this pudding made with dates is served warm with caramel sauce and a dollop of slightly whipped double cream

Whole pear poached in claret, served warm with a hot port wine sauce and Gopsall Farm vanilla ice cream

Slices of breast of pheasant set on a crouton and served with a creamy peppercorn sauce

Sautéed with diced ham and quartered button mushrooms served on a slice of toasted brioche

Filled with roasted Mediterranean vegetable, topped with goat's cheese with a fresh red pepper sauce

Hand-carved smoked salmon parcels filled with a combination of cream cheese, tomato and cucumber

Panfried in butter with a sauce of cider and fine herbs garnished with rice

Wafer thin slices of aid dried smoked ham, filled with a piece of fresh apple and a blend of stilton and cream, garnished with salad

with an almond and herb crust and a white wine and herb

Garnished with sliced tomato and cucumber and served with parsley and lemon sauce

Strips of colourful mixed peppers, mushrooms and onions in a light creamy sauce, accompanied by rice instead of potatoes

Cooked to your liking, with a creamy stilton sauce and a 'thatch' of walnuts (£3 supplementary charge) (nuts may be omitted - please ask)

Loin of Grendon lamb cooked pink and served sliced with a sauce of port, orange and redcurrant

Sliced breast of chicken with a sauce of Italian herbs and fresh plum tomatoes

Classic, sharp, lemon tart served with a slightly whipped local double cream

Dark chocolate outer shell filled with light chocolate mousse (made with fresh egg whites) decorated with kirsch-soaked black cherries

Classic baked egg custard with a crispy burnt sugar topping

Exceptionally good Gopsall Farm dairy vanilla ice cream served with hot Valrhona Chocolate sauce

Selection of five different varieties of cheese served with biscuits

(regular or decaffeinated) and truffles

(single espresso with hot milk) and Truffles

Fresh ruby grapefruit, segmented by hand

Segments of fresh fruit as available (e.g. strawberries, banana, apple, orange, mango, kiwi, etc.)

Cornflakes, Luxury Muesli or Weetabix

made with butter, cream and a little sugar unless you stop him!

fried, poached or scrambled

fried, poached or scrambled

served with/on toast

with Richard's own homemade marmalade and a selection of Wilkins Son's Tiptree preserves - Strawberry, Blackcurrant or Apricot, or honey

topped with goat's cheese

King Prawns panfried in butter with garlic, stem ginger, fresh lime and white wine

with Warre's Otima 10 y.o. Tawny Port

Fillet of salmon ring filled with salmon and spinach mousse, served with a creamy parsley and lemon sauce

Sliced breast of chicken with a creamy stilton sauce garnished with walnuts (nuts may be omitted - please ask)

Loin of local Grendon lamb cooked pink and served sliced with a sauce of port, orange and redcurrant

with a delicious raspberry topping

Unexpectedly light, this pudding made with dates is served warm with caramel sauce and a dollop of slightly whipped double cream

Whole pear poached in claret, served warm with a hot port wine sauce and Gopsall Farm vanilla ice cream

Slices of breast of pheasant set on a crouton and served with a creamy peppercorn sauce

Sautéed with diced ham and quartered button mushrooms served on a slice of toasted brioche

Filled with roasted Mediterranean vegetable, topped with goat's cheese with a fresh red pepper sauce

Hand-carved smoked salmon parcels filled with a combination of cream cheese, tomato and cucumber

Panfried in butter with a sauce of cider and fine herbs garnished with rice

Wafer thin slices of aid dried smoked ham, filled with a piece of fresh apple and a blend of stilton and cream, garnished with salad

with an almond and herb crust and a white wine and herb

Garnished with sliced tomato and cucumber and served with parsley and lemon sauce

Strips of colourful mixed peppers, mushrooms and onions in a light creamy sauce, accompanied by rice instead of potatoes

Cooked to your liking, with a creamy stilton sauce and a 'thatch' of walnuts (£3 supplementary charge) (nuts may be omitted - please ask)

Loin of Grendon lamb cooked pink and served sliced with a sauce of port, orange and redcurrant

Sliced breast of chicken with a sauce of Italian herbs and fresh plum tomatoes

Classic, sharp, lemon tart served with a slightly whipped local double cream

Dark chocolate outer shell filled with light chocolate mousse (made with fresh egg whites) decorated with kirsch-soaked black cherries

Classic baked egg custard with a crispy burnt sugar topping

Exceptionally good Gopsall Farm dairy vanilla ice cream served with hot Valrhona Chocolate sauce

Selection of five different varieties of cheese served with biscuits

(regular or decaffeinated) and truffles

(single espresso with hot milk) and Truffles

Fresh ruby grapefruit, segmented by hand

Segments of fresh fruit as available (e.g. strawberries, banana, apple, orange, mango, kiwi, etc.)

Cornflakes, Luxury Muesli or Weetabix

made with butter, cream and a little sugar unless you stop him!

fried, poached or scrambled

fried, poached or scrambled

served with/on toast

with Richard's own homemade marmalade and a selection of Wilkins & Son's Tiptree preserves - Strawberry, Blackcurrant or Apricot, or honey