Chapel House Restaurant Atherstone
Chapel House Restaurant with Rooms
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Characterful Dining and Stay in the Market Square
valutazione
Recensioni
fotografia
menù
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
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