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Starters
A starter leads you in to your main course. It should never overshadow the main course but always leave you wanting more.
Cold
- A revamped 1960’s favourite – Prawn Cocktail with tiger prawns in “pink sauce”
- Sea food cocktail Fruits de Mer – the ultimate seafood cocktail
- Home-cured Gravadlax served with a honey, mustard and dill sauce
- Timbale of fresh crab meat and avocado, served with piquant salsa
- Delicious freshly-cooked Crayfish on a bed of leaves, baby tomatoes and cucumber, lightly tossed in salad dressing
- A home-made dill muffin, topped with prime Scottish smoked salmon and a light lemon crème fraîche dressing
- A light watercress roulade, filled with a mélange of smoked salmon and herb-infused cream cheese
- Layers of freshly-cooked, flaked salmon, interleaved with market-fresh asparagus spears
- A salad of mixed leaves and cherry tomatoes, topped with strips of lightly peppered Cornish mackerel, dressed with a home-made horseradish cream
- A short crust pastry tartlet, filled with Scottish smoked trout and watercress leaves
- Market-fresh fronds of sweet, juicy melon, served with Prosciutto ham
- Tender slices of smoked duck breast, served on a bed of bean shoots and chunks of cucumber,infused with a hoi sin sauce
- A salad of asparagus spears and quails eggs, topped with crunchy croutons and shavings of Parmesan Reggiano
- Half a chilled Galia melon, jammed full of fresh and flavoursome raspberries and kiwi fruit
- A salad of succulent strips of char-grilled chicken, interlaced with slices of avocado, dressed with a French vinaigrette
- Home-made quenelles of chicken liver parfait, served with a caramelised red onion confit and soldiers of toasted brioche
- Char-grilled Mediterranean vegetable and buffalo mozzarella stack, dressed with an olive oil and balsamic vinegar dressing
- Half a chilled Galia melon, laced with a port and ginger vinaigrette
Hot
- Traditional eggs Florentine made using free-range eggs
- Market-fresh local mushrooms, grilled with butter, salt and pepper served on granary toast,topped with crispy pancetta
- Toasted brioche, topped with traditional Welsh rarebit, using mature Cheddar cheese
- Fillets of Cornish mackerel, served on a bed of new potatoes, tossed in butter, sea salt and pepper
- Italian cannelloni, packed with prawns, mussels and squid, served with lobster and champagne sauce
- Giant mussels, steamed Thai-style – with coconut milk, ginger and coriander
- A cheese-lover’s dream - Twice baked cheese soufflé, served on a bed of rocket leaves
- A “hot-smoked” fillet of salmon served on a potato cake, finished off with a dressing of lemon and tarragon
- Warm bacon, onion and Gruyère cheese tartlet served with a mixed salad
- Pan-fried king scallops in herb-infused butter
- Market-fresh British asparagus spears, served with butter or a foaming home-made hollandaise sauce. (This item is seasonal)
- Stir-fried king prawns with a sesame and ginger dressing
- Broccoli and mixed pepper frittata
- Individual grilled rounds of goat’s cheese, served with a walnut, parsley and pesto sauce
Soups
Hot
- Carrot and coriander
- Broccoli and Stilton
- Cream of Jerusalem artichoke
- Fresh tomato and basil with olive crôutons
- Cream of watercress
- Cream of leek and Stilton
- Wild mushroom, sage and cream
- French onion with Gruyère crôutons
- Country farmhouse
- Minestrone with pesto
- Curried parsnip and apple
- Split pea and ham
- Spiced sweetcorn chowder
- Borscht
- Butternut squash and sweet potato with savoury cheese straws
- Roasted tomato and pepper
Chilled soups
- Pea with mint salsa
- Asparagus with chopped chervil
- Vichyssoise
- Gazpacho
Salads
- The AGC “Signature Mixed salad” - (mixed salad leaves, crunchy cucumber chunks, pepper rings, cherry tomatoes and quails’ eggs) dressed with our own dressing
- Greek salad – (feta cheese, vine-ripened tomatoes, black olives, thinly sliced red onion rings and cucumber chunks), liberally dressed
- Mixed leaf salad, served with our own vinaigrette
- Fine bean, baby mushroom and puy lentil salad, infused with fresh herbs
- Tomatoes on the vine with Hass avocados, dressed with garlic and chive vinaigrette
- Char-grilled roast pepper salad with Provence style courgettes
- Sliced courgette and crisp mange tout with strips of red pepper, tossed in virgin olive oil and toasted sesame dressing
- Penne pasta quills mixed with rocket leaves, buffalo mozzarella and black olives, lightly dressed
- Five spice rice salad
- Tabouleh salad made with freshly diced cucumber and chopped mint in a Greek yoghurt dressing
- Potato salad - new potatoes boiled in their delicate skins, mixed with either shallots and a French Maille mustard mayonnaise OR home-grown mint and chive vinaigrette
- The AGC Special Coleslaw Dish – freshly shredded local cabbage, carrot, sliced red onion folded in piquant mayonnaise
- Chunky Caesar salad – Cos lettuce leaves, freshly baked croutons and Parmesan cheese tossed in vinaigrette, lightly infused with garlic
- Waldorf salad – an American salad of diced apple, celery and walnuts with chopped chives in a creamy mayonnaise
- Chunks of fresh melon and vine tomato salad with a mint, chive and sherry vinegar
- Thinly sliced beef tomatoes, buffalo Mozzarella and red onion, drizzled with virgin olive oil and scattered with basil leaves and pine nuts
- Shredded spinach leaves mixed with sliced button mushrooms, crispy bacon lardoons and lightly seasoned croutons
- SALADS (cont.)
- Three bean salad in a red wine and shallot dressing
- Simple fresh salad with marinated cucumber slices and chopped dill in white wine vinegar
- Summer vegetable salad – French beans, broad beans, peas, baby carrots, asparagus spears
