The Frogmill HotelHotel, Restaurant and Conference Venue at Andoversford, Gloucestershire

A La Carte

Please find below a sample of our menu.

To Tee Off

Soup of the Day - £4.25 Served with a roll and butter

Moules Mariniere - £5.25
Mussels cooked with white wine, lemon and parsley

Spinach, Onion and Lincolnshire Poacher Cheese filled Mushrooms - £4.95
Presented on a bed of seasonal salad leaves

Crab, Mango and Roquette Tartlets - £7.25
Accompanied by a citrus fruit and vanilla dressing

Smoked Salmon and Prawn Roulade - £6.75
Served on a bed of dressed leaves with lime mayonnaise

Venison Pate - £5.50
A medium coarse pate served with Melba toast and a rosemary and bilberry coulis

Off The Fairway

On The Fairway

Succulent Pan Fried Breast of Chicken - £14.25
Stuffed with fresh rosemary and mozzarella, with just a hint of chilli
accompanied by a light Marsala sauce

Char grilled Fresh Tuna Steak - £14.50
Topped with an avocado, papaya and tomato salsa
and finished with a balsamic glaze

Pan Fried Whole Sea Bass - £16.50
Set on cucumber noodles and served with a Chardonnay and saffron cream

Pot Roast Pheasant - £15.50
Cooked slowly with celery, sweet ‘blood’ oranges and a pinch of fresh sage,
all served in a rich jus

Grilled Breast of Chicken - £13.95
Set on a bed of crisp caramelized apple and black pudding

Fan of Pan Fried Guinea Fowl Supreme - £14.50
Served on a fruity curry sauce, with a timbale of wild and basmati rice

An 8oz Steak, grilled to your liking
and garnished with sautéed mushrooms and grilled tomato
Fillet - £19.00
Sirloin - £15.00
Rump - £13.50
Rib Eye - £14.50

Sauce Selection - £3.75 each
Rich Port and Thyme
Au Poivre Vert - creamy green peppercorn
Chasseur - white wine, tomato and onion
Hollandaise

All main courses are served with Chef’s selection of seasonal vegetables
and potatoes of the day.

On The Green

Poached Pears with Lavender and Rose Petal Syrup - £5.50
Served with a tuile crisp and forest berries

Triple Chocolate Bavarois - £5.25
Garnished with Crème Anglaise

Basil Scented Fruit Terrine - £4.95
Fresh fruits set in a vodka and basil jelly, served with a sweet lime syrup

Strawberry and Ice Cream Gateaux - £4.95
and raspberry coulis

Tarte Tatin - £5.75
A classic French tart made with puff pastry and caramelized apples
Served straight from the oven and finished with vanilla crème fraiche

Chef’s British Cheese Platter - £5.95
Served with walnuts, grapes, celery and a selection of biscuits

At The 19th

Coffee and Mints - £1.75