Vellore Restaurant at Macdonald Bath Spa Hotel

Starters

• Cream of Nettle Soup

  £9.50

  With onion bhaji

• Crispy Goats Cheese and Pear Filo Parcel

  £9.50

  With Balsamic Dressing (V)

• £10.00

  With Baby Beetroot

• £10.50

  With A Warm Potato & Caper Foam

• Pressed Quail

  £11.00

  With A Mini Scotch Egg and a Mint & Pea Mayonnaise

• English Asparagus

  £12.00

  With a soft boiled duck egg and brioche soldiers (v)

Vegetarian Main Courses

• Grilled Rosemary Polenta

  £20.00

  With garlic creamed spinach and roasted leeks

• Herb Risotto

  £20.00

  With an aubergine caviar and basil oil (can be prepared suitable for vegan)

Main Courses

• Pan Seared Fillet of Black Bream

  £20.00

  With jersey royal potatoes and a lemongrass butter sauce

• Free Range Chicken Breast

  £20.00

  With a tomato & tarragon tart

• Out-Door Reared Pork Fillet with crispy belly

  £21.50

  and broad bean & westcombe cheddar pearl barley risotto

• With béarnaise sauce

• £22.50

  With peppered pineapple and fondant potato

• Roast Rump of Highland Lamb

  £22.50

  With a mint cous cous and tomato chutney

Side Orders Supplement

• Buttered Steamed Vegetables

  £3.75

• French Beans

  £3.75

• Sweet Potato Fries

  £3.75

• Minted baby Potatoes

  £3.75

• Handcut "Carroll's Heritage" Potato Chips

  £4.50

• French Fries

  £3.75

Desserts

• Blueberry Semifreddo

  £10.50

  With chocolate sauce and vanilla madelines

• £10.50

  With pecan nut & bailey’s ice cream

• Terrine of Summer Fruits

  £10.50

  With exotic fruit salsa

• Peach and Dark Chocolate Cone

  £10.50

  With sugar leaf tuille

• Strawberry Soufflé

  £10.50

  With red berry sorbet (please allow 20 minutes)

• Cherry Cheesecake

  £10.50

  With cherry & star anise syrup

• Plate of British Cheeses

  £10.50

  With chutney (£2.00 supplement)

• Coffee & Petits Fours

  £5.00

Vellore House Specialties

Starters

• Crispy Fig Tart

  £15.00

  WITH PAN FRIED FOIE GRAS (£3.00 SUPPLEMENT FOR DINNER INCLUSIVE GUESTS)

• Seared Tuna Loin

  £14.00

  WITH A BEAN SPROUT & PEANUT SALAD, BLACK RICE VINEGAR DRESSING (£2.00 SUPPLEMENT FOR DINNER INCLUSIVE GUESTS)

• Pan Fried Sea Scallops

  £15.00

  WITH A BROAD BEAN & CHORIZO STEW (£3.00 SUPPLEMENT FOR DINNER INCLUSIVE GUESTS)

Main Courses

• Pan-fried Fillet of Wild Sea Bass

  £27.50

  WITH A SHITAKE MUSHROOM SAUCE (£5.00 SUPPLEMENT FOR DINNER INCLUSIVE GUESTS)

• Grilled 21 day 750gr Scottish Côte de Boeuf

  £35.00 per person

  WITH FONDANT POTATOES AND YOUR CHOICE OF SAUCE CARVED AT YOUR TABLE, FOR TWO (£12.50 SUPPLEMENT PER PERSON FOR DINNER INCLUSIVE GUESTS)

• Braised and Grilled Rabbit

  £26.50

  WITH A WHITE ONION SAUCE AND MUSTARD TAGLIATELLE (£4.00 SUPPLEMENT FOR DINNER INCLUSIVE GUESTS)

Two Courses £33.00, Three Courses £40.00

• Chef's Daily Soup (V)

• Potted salt Beef, Horseradish cream, Herb Crouton

• Pressed Skate and Saffron Potato Terrine with a Caper Mayonnaise

• Melon & Feta Cheese Gateau with a Watermelon & Ginger Soup (v)

• Pea, Leek and Ham Tartlet with a mint & Sherry Vinegar Hollandaise

• Grilled Cornish Sardines on Toast with Gazpacho Sauce

• House Specialties

• Chicken Liver & Foie Gras Parfait with Red Onion Marmalade and Toasted Broche

  Supplement £2.00

• Tuna Tartare, Fennel Salad & Curried Dressing

  Supplement £2.00

• John Ross Jnr. Smoked Salmon with Fried Salmon Ball and Soda Bread

  Supplement £2.00

Main Courses

• South Coast Lemon Sole Fillets

  with shredded fennel salad and mussel & herb sauce

• Gressingham Duck Breasts

  with egg noodle stir fry, and an aromatic sauce

• Grilled 21 day aged Scottish Pave of Beef

  with braised feather blade and a tarragon red wine sauce

• Slow Cooked Crispy Belly and Braised Shoulder of Out-Door Reared Pork

  with sage and onion sauce

• Grilled Free Range Chicken Breast

  with pea & broad bean risotto and a pea broth

• House Specialties

• Pan Fried Wild Sea Trout with Crushed Potatoes, Braised Baby Gem Lettuce and a Sauce Vierge

  Supplement £8.50

• Roast loin of Highland Lamb with Layered Tagine and Mint Cous Cous

  Supplement £8.50

• All the above Main Courses accompanied with Vegetable Garnish

• Grilled 21 day aged 750gr Scottish Rib of Beef on the Bone with Fondant Potatoes and your choice of sauce, carved at your table, for two

  Supplement £10.50

Vegetarian Main Courses

• Grilled Rosemary Polenta with Garlic Creamed Spinach and Roasted Leeks

• Herb Risotto with an Aubergine Caviar and Basil Oil

  (Can be prepared suitable for Vegan)