WHITEHOUSES

London Road, Retford Nottinghamshire, DN22 7JF  Tel  : 01777 862 710 Click Here for The Main Menu Click Here for Desserts & Drinks

This is an example of the type of food you can expect to find on our specials board.  It changes daily to reflect the best quality produce available to us on any given day so for today’s exact choices please give us a call.

STARTERS


Pan seared Scallops with Parma ham, rocket & a pesto dressing


Chef's own twice bakes goat's cheese soufflé


Fresh whole Cornish sardines grilled and served with a Provencal sauce


Fresh local asparagus with hollandaise


Chef's own game terrine with crusty bread and chutney


Fresh crab cakes with a spicy crab dipping sauce


Whole baby squid stuffed with chorizo and rice with a spicy tomato sauce


Fresh Crab Cocktail


Pan seared pigeon breast on creamed cabbage with bacon


Moules mariniere- fresh Scottch mussels in a cream, garlic and white wine sauce


Ham hock terrine with homemade piccalilli and crusty bread
 


MAIN COURSES


Pan seared Venison with olive crushed Jersey Royals and a port and sage sauce


Pan seared Seabass on a bed of crushed new potatoes with sunblush tomato, chive and butter sauce


Oven roasted Monkfish wrapped in Parma ham on a bed of saffron mash with a tomato sauce


Pan seared Halibut on a bed of mash with parsley sauce


Oven roasted Pheasant breast wrapped in Mellor's bacon, served on creamed cabbage with parsnip crisps


Oven roasted partridge, wrapped in Mellor's bacon with sautéed savoy cabbage and game chips


Game Casserole- venison, pheasant, partridge, rabbit and hare in a rich casserole topped with herb dumplings


Pan seared duck breast with a fondant potato, confit carrot & a spring onion & oyster jus


Devon crab salad- handpicked in house and served with Jersey Royals and mayonnaise


Lobster & king prawns in a white wine, pernod & tarragon sauce with rice


Fresh whole Dover sole grilled and served with a caper butter


Fresh Turbot fillet, steamed and served with a creamy tarragon and truffle sauce


Pan seared rump of lamb on Parmentier potatoes with a redcurrant and mint sauce


Local rabbit braised in cider in a creamy wholegrain mustard sauce


Chef's own fish pie- haddock, salmon, halibut and prawns in a creamy sauce topped with mash and parmesan


Traditional Paella & chicken, king prawns, mussels, clams and calamari



Main Menu Specials Sunday Menu Desserts & Drinks