Silks Restaurant
Sample Menu

Squid and Coriander Salad
lightly battered goujons dusted with a tangy Citrus Vinaigrette Dressing

Wild Boar Terrine
on crisp Salad leaves, laced with classic Cumberland Sauce

(V) Baked Flat Field Mushroom Cups
filled with a Medley of Organic Honey Roasted Vegetables,
topped with a Herb and Cheese Crust

Grilled Smoked Cod on a Bruschetta
sun-blushed Tomato, peppery Rocket, and Baby Corn
flavoured with a Sweet Pepper and Parsley Oil

(V) Deep Fried Wedges of French Brie and Smoked Austrian Cheese
set on a velvety Pear Coulis

Curry flavoured Duck Spring Rolls
fruity Mango Salsa on the side

*****

A seasonal hearty Soup from the Tureen
or
(V) refreshing chilled Fruit Sorbet

****

Grilled Sirloin Steak
with a Black, White and Green Peppercorn Sauce

Salmon and Asparagus Spears wrapped in Parma Ham
set on a bed of roasted Bell Pepper,
finished with a fresh Herb and White Wine Cream

Corn-fed Chicken supreme on a bed or wilted and Creamed Spinach
gratinated with cheese, napped with Red Wine Jus

Roast Rack of Ulster Lamb
coated in a Mustard seared Herb Crust, perched on a Celeriac Mash
drizzled with a Rosemary and Redcurrnt Syrup

Roast stuffed Fillet of Pork and Roasted Beetroot
completed with a subtle Cider and Grape Sauce

(V) A melange of Vegetables enveloped in a fragrant Thai Curry sauce
presented on savoury Pilau Rice and crispy Poppadums

(V) Spicy stir-fry of fresh market Vegetables in a floury Tortilla Wrap
cooled with smooth Créme Fraiche

Main courses are served with:
Chef's selection of potatoes and fresh market vegetables
or a tossed seasonal salad

We are Allergy aware -- Please ask our staff if you wish to know the ingredients of any of the dishes.

Dessert Menu

Pecan Pie
Served with a Scoop Of Luxury Vanilla Ice Cream and Chocolate Swirls

Tangy Lemon Tartlet
Gently warmed and complimented by a luxurious Crème Anglaise

Crème Brulee Cheese Cake
Served on a Tapestry of Crème Anglaise and
Dark Chocolate Sauce

Mango and Bitter Chocolate Mousse
Drizzled with a Red Berry Coulis

Summer Fruit Teardrop
Garnished with a Seasonal Citrus Coulis

Blood Orange and Whiskey Torte
Served with a caramelised orange Sauce

Brandy Snap Basket
Filled with Fruits of the Forest and then Finished with a Cointreau Laced
Mascarpone Cheese

A selection of
Local and Continental Cheeses
Served with Water Biscuits