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November Earlybird Menu
Click Here
for Christmas Earlybird Menu
2-Courses £12 3-Courses
£15
Click
Here
For
Pre-Order Form
Starts
Kitchen
Soup of the Day – Bread (v)
‘Sardines
on Toast’ Tomato & Basil Concasse, Toasted Ciabatta, Lemon
oil
Ham
Hock & Parsley, Potato & Caper Terrine – Homemade
Piccalilli
Thai
Style Fishcakes – Sweet Chilli & Pink Ginger Sauce
Mains
Slow Braised Pork Shoulder(Wellow,Rufford),
Black Pudding Mash – Savoy Cabbage - Smoked Bacon
& Thyme Jus
Char-Grilled Rump Steak – Stilton(Cropwell Bishop) & Spinach Mushroom – Parmentier Potatoes – Pepper Sauce (£3.00
Supplement)
Fish
‘n’ Chips - Beer Batter, Fat Chips, Minted Marrowfat Peas,
Tartar Sauce
‘Bangers
& Mash’ Johnny Pusztai’s Gold Award Old English
Sausages, Parsley Mash, Red Wine & Shallot Jus, Crispy
Onions
Open,
Layered Wild Mushroom, Spinach & Pine Nut Lasagne – Basil
& White Wine Béchamel – Parmesan & Black Pepper Top
(v)
Desserts
Treacle Sponge – Thick
Custard
Baileys Cheesecake –
Chocolate Milkshake
Available Times
Every Lunch 12 – 2.30
Every Evening 6 – 7pm
Orders must be in by before 2.30pm (lunch) or 7pm (evening). Your table may
need to be vacated after 2 hours.
The
Boat House
Sausages were designed by our Head Chef and co-owner Dan Garner
and his award winning butcher Johnny Pusztai from J.T. Beedhams
in Nottingham, once every couple of months we meet up and try
out new and exiting flavours and try to come up with a new
sausage exclusive to the Boat
House. This month it is Johnny's Gold Award
winning Old English Sausage from the UKTV local food hero
awards.
The
to be famous Boat House
Burger is made from 100% Scotch Beef and and they are made fresh
daily on the premises, the gourmet burger has fresh dry cured
bacon from Leicester along with mature long Clawson stilton from
the Cropwell area; all of these are served in our fresh rosemary
Focaccia buns.
All
of our chips are homemade, hand cut and are fried three times
and seasoned with our own Boat
House seasoning.
We
have our own smoker in house and have access to a large smoke
house in Nottingham where we smoke our own Ducks, Meats, Spices,
Fish and Cheeses.
A
lot of our herbs and delicate leaves are grown in our garden at
the rear of the restaurant. |
