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February Earlybird Menu
2-Courses
£12 3-Courses £15
Click Here
for Our March Earlybird Menu
Click
Here PRE-ORDER FORM
Starts
Kitchen Soup of the Day with Homemade Bread (v)
‘Mushrooms on Toast' Tarragon, Parsley, Cream on Toasted Ciabatta with Truffle oil & Shaved Parmesan
Potted Prawns with Lemon, Dill, Brown Bread & Butter and Horseradish Crème Fraiche
Pan Fried Black & White Pudding, Sautéed New Potatoes, Crispy Bacon Salad, Hollandaise Sauce & Quails Egg
Mains
Char-Grilled Rump Steak, Herb Butter, Garlic & Thyme Fried Crispy Potatoes with Watercress & Roast Tomato (£3.00 Supplement)
English Mustard & Maple Roasted Ham, Cooked on the Bone with Runny Eggs & Triple Cooked Fat Chips
Fish Pie – Chunks of Salmon, White Fish, Prawns & Mussels with a Creamed Potato Top & Gruyere Gratin
‘Bangers & Mash' Johnny's Pusztai's Award winning Spicy Merguez Sausages, Parsley Mash, Red Wine Sauce & Crispy Onions
Pea, Button Onion & Mint Risotto with Asparagus & Truffle Oil (v)
Desserts
Sticky Toffee Pudding with Butterscotch Sauce
Black Cherry & Almond Tart with Cherry Syrup
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 flavors 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.
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