New Specials Menu - 17th October

Salterns Hotel – Poole

Starter

Soup - 6.25

Ham Hock & Green Pea Soup Finished With Parsley & Served Mini White Baguette & Butter

Salmon & Prawn ‘Vol Au Vent' - 7.25

Warm Vol Au Vent Filled With Creamy Hot Smoked Salmon & Prawn Sauce, With Watercress & Herb Salad

Main Course

Whitebait - 14.25

Breaded Fillets Of Whitebait, Watercress, Fries, Our Tartare Sauce & Lemon r

Lamb Casserole - 16.00

Slow Cooked Lamb Casserole, Seasoned With White Wine, Rosemary & Mint. Served With Creamy Mashed Potato

Market Fish - 18.00


Pan-Roasted Red Snapper Fillet, Louisiana Style Prawn, Vegetable & Chorizo Jambalaya & Mango Salsa

Dessert

Bakewell tart - 7.00

Warm Tartlet Of Raspberry Jam & Almond Sponge Served With Vanilla Cream & Cherry Puree

Italian Raspberry Mousse - 7.00

Raspberry & Amaretti Mousse, Crushed Amaretti Biscuits &

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