Christmas Menu 2016- Available December 1st

Christmas Menu

 Sunday to Thursday
2 Courses £16.00   3 Courses £19.00
* indicates £2.50 Supplement

Friday & Saturday
6pm – 6:30pm – 2 Courses £16.00  3 Courses £19.00 (* Indicates £2.50 Supplement)
7pm Onwards – Starters £6.00   Main Courses £14.00   Desserts £5.00


Starters (£6.00)

Duck Sping Roll with Five Spice Plum Sauce and a Mango Papaya Salsa.
Linguine with Black Olives, Pecarino and Basil Rocket Pesto. (V)
Masala Mussels with Coconut Milk, Chilli and Corriander. (GF)
Goats Cheese and Red Onion Tart with Dijon Mustard Ice Cream. (V)
Smoked Haddock Fishcake with a Poached Egg and Watercress Soup.
Pulled Pork with Fennel, Apple and Chilli Salad served with a Grilled Flatbread.
Trio Of Seafood Crostinis (Mackerel, Salmon & Crab).
Ham Hock Hash Brown with Blackpudding, Fried Egg & Brown Sauce.
Potted Salmon & Shrimp with Lemon & Dill Crème Friache Served with Toast. (GF – Toast)
Asparagus Spears, Sauteed Potatoes, Poached Egg & Bacon. (GF)
Smoked Mackerel, Potato & Red Onion Bhaji with Harissa Yoghurt.
Parmesan breaded Sardines on bruschetta with Pepperonata.
Chicken Liver Pate with Red Pepper Chutney and Crusty Bread.



Main Courses (£14.00, Vegetarian £10.00)

Braised Lamb Shank with Lentils, Chickpeas served with Leek & Bacon Mash. * (GF)
Fillet of Seabass served with a Haddock Fishcake & Thai Green Curry Sauce.
Chicken & King Prawn Gumbo served with Spicy Rice. (GF)
Open Fish Pie with Parsley, Leeks & Fennel with a Potato Cheddar Crust.
Trio of Pork (Belly, Rump & Ham Hock Hash Brown).
Tiger Prawn, Crab & Chilli Linguine.
Breadcrumbed Escalope of Veal served with Black Olive & Basil Rocket Pesto Linguine.
Seared Salmon Fillet with Maple Syrup & Soy Glaze, served on Winter Greens.
Game Pie with Roast Parsnips & Game Chips.
Lemon Sole Fillets with a Wild Mushroom & Chive Sauce. (GF)
8oz Aberdeen Angus Burger with Mustard Mayo in Brioche, Served with Fat Chips.
Seafood Curry with Pak Choi & Spicy Pilau Rice.
Confit of Duck with Five Spiced Plums and Sage & Onion Sauce.
8oz Sirloin Steak, Mixed Leaves, Fat Chips & Bearnaise Sauce. (GF)
Vegetable Curry with Chickpeas, lentils & Butternut Squash served with Spicy Rice. (V)
Portobello Mushroom & Tallegio Cheese Frittata.(V) (GF)
Roast Vegetable & Parmesan Lasage.(V)


Children’s Main Courses (£6.50)

Sausage & Mash served with Onion Gravy.
Seabass Fish & Chips.
Smoked Haddock Fishcake & Fat Chips.
Tomato & Red Pepper Pesto Spaghetti.
Mini Roast Dinner (Available Sundays only)


Side Orders (£2.50)

Tempura of Onion Rings
Giant Chips with Pecarino & Truffle Oil (GF)
Sugar Snap Peas with Pancetta
Medley of Vegetables (GF)
Mixed Leaf Salad with Parmesan Shavings
Steamed Green Vegetable Medley with Hollandaise (GF)
Butternut Squash with Goats Cheese & Figs
Grilled Portobello Mushrooms with Garlic & Thyme Butter.
Sauteed Spinach.


Desserts (£5.00)

Apple and Blueberry Crumble with Vanilla Ice Cream and Custard.
Brioche Bread and Butter Pudding Flavoured with Baileys.
Amaretto Crème Brulee with Affogato. (GF)
Lemon Tart with Black Cherry Ice Cream.
Dark Chocolate Terrine with Cinder Toffee &v Praline Ice Cream. (GF)
Platter of Cheese and Biscuits.
Thin Pineapple Tart with Caramel Sauce & Coconut Ice Cream.
Raspberry Eton Mess. (GF)
Sticky Toffee Pudding with Butterscotch Sauce and Banana Ice Cream.



Please let us know of any food allergies when ordering.

La Rue reserves the right to change any dish without prior notification. Please note that some dishes may contain nuts