Lysses House Hotel. The Richmond Restaurant. Menu Selections. 51 High Street Fareham Hampshire PO16 7BQ

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1 Lysses House Hotel The Richmond Restaurant Menu Selections 51 High Street Fareham Hampshire PO16 7BQ Website:

2 The Richmond Restaurant Opening Times Lunch Monday to Friday: Sunday: 12 noon to 1.45pm last orders 12 noon to 2.30pm last orders Dinner Monday to Saturday: 7.00pm to 9.45pm last orders Reservations are strongly advised At both lunch and dinner, parties of 15 or more will be presented with a slightly smaller version of the set menu. This will still include 4 choices within each course. Please do not hesitate to contact us if you wish to discuss your own personal requirements. We also serve tea and coffee throughout the day in the lounge and bar or on the garden terrace. Functions and Special Events Lysses House Hotel can cater for all your needs including weddings, civil ceremonies and partnerships, funerals, christenings, anniversaries and any other occasion. We also enjoy presenting many special events throughout the year, from regional food and wine tasting to speciality gourmet evenings. If you would like any further information, to make a reservation or would like to receive regular information regarding our special events, please give us a call on

3 Clive Wright, Food & Beverage Director and James Wardell, Restaurant Manager are pleased to offer The Richmond Restaurant Menu Selection At lunch or dinner feel free to choose from the fixed price menu or the grill menu. If you choose the grill menu option, you can add a starter and/or sweet for just 6.00 each, and tea, coffee and petit fours for Lunch Monday to Friday 2 course menu course menu Sunday Lunch 2 course menu course menu Dinner Monday to Saturday 2 course menu course menu All our fixed priced menu's include tea, coffee and petit fours. Children under 5 eat free, from 5 to 12 years half price. All our dishes are freshly prepared and cooked to order. All our prices include VAT at 20%. Service at customers discretion.

4 Dinner Menu This is a sample menu only Leek and sweet potato soup served with a cheesy crouton Peeled prawns bound with tomato mayonnaise and wrapped in smoked salmon set on a bed of baby lettuce leaves A trio of Cantaloupe, Galia and Honeydew melon Plum tomato, buffalo Mozzarella and red pimento salad dotted with a basil pesto and balsamic glaze Smoked duck, spring onion and radish salad with croutons drizzled with a honey and seed mustard dressing Chicken liver terrine with olive oil toasts and our own chutney Rump of lamb brushed with a tarragon and Dijon mustard butter roasted until pink, served with a mix of wild mushrooms and a classic risotto finished with a tarragon and cream sauce Fillet of cod brushed with garlic butter and roasted in the oven, served with sun blush tomatoes, olives and red onion confit, finished with a chive and cream sauce Roasted pork fillet with savoy cabbage, celeriac, dauphinoise potatoes and a port wine sauce Spinach and ricotta ravioli with sliced mushrooms, shallots and chives, finished with a butter sauce and parsnip crisps Fillet of salmon pan fried with garlic butter, served with roasted cherry tomatoes and crushed new potatoes with a cream and chive sauce All main courses are served with a selection of freshly cooked vegetables

5 From the Grill A prime 8oz sirloin steak grilled over charcoal to your liking, served with sauté potatoes, mushrooms and tomato Boneless chicken breast grilled over charcoal, served with sauté potatoes, mushrooms and tomato A prime 8oz Scottish fillet steak grilled over charcoal to your liking, served with sauté potatoes, mushrooms and tomato The above grilled dishes can be complimented with a choice of red wine, peppercorn or creamy Stilton sauce Grilled fillet of salmon served with buttered chive new potatoes and mixed baby lettuce leaves King prawns lightly grilled and served with crispy Parma ham and a white wine sauce All dishes are served with a selection of freshly cooked vegetables Home made Desserts This is a sample menu only Hot toffee pudding served with a fudge sauce and a whirl of whipped cream A pear poached in red wine served with a liqourice flavoured sauce and vanilla ice cream Light lemon posset with a raspberry sauce and a gingerbread biscuit Choux ring with a dark chocolate sauce, white chocolate shavings, whipped cream and raspberries Warm apple crumble tart served with vanilla ice cream A selection of cheese and biscuits Dessert Wines Late Harvest Sauvignon 2001, Maule Valley Concha y Toro 37.50cl half bottle 14.75

6 Lunch Menu This is a sample menu only Roasted parsnip and fennel soup with crispy croutons Loosehanger goats cheese salad with sun blush tomatoes, pine nuts and olives A smooth duck liver terrine flavoured with port and brandy, served with our own chutney and olive oil toasts Smoked salmon and prawn parcel with a dill and lemon mayonnaise Chicken breast stuffed with a pesto mousse, crispy Pancetta, red peppers and creamy crushed new potatoes finished with a red wine and basil sauce Fillet of natural smoked haddock steamed and set on a base of crushed new potatoes, spinach and sliced mushrooms, finished with a mild seed mustard and cream sauce Sirloin steak grilled over charcoal to your liking served with horseradish mashed potato, sliced mushrooms and a red wine sauce A roasted butternut squash and pine nut risotto with Parmesan cheese and deep fried parsnip ribbons finished with a chive butter sauce All main courses are served with a selection of freshly cooked vegetables An almond and raspberry jam tart served warm with a raspberry sauce Strawberry cheesecake served with a vanilla and strawberry sauce A mandarin and Cointreau flavoured crème brulée glazed with brown sugar A meringue pavlova topped with whipped cream, vanilla ice cream, toffee sauce and pecan nuts served with a dark chocolate and vanilla sauce

7 Sunday Lunch Menu This is a sample menu only Broccoli and Stilton soup with crispy croutons Portabella mushroom filled with fennel, courgette and cherry tomatoes topped with mature Cheddar cheese and glazed under the grill Rustic pork terrine wrapped in bacon with olive oil toasts and home made chutney Thinly sliced smoked duck breast served with a beetroot and spring onion salad, dressed with a honey and seed mustard vinaigrette Traditional roast beef served with a Yorkshire pudding, roasted potatoes and a red wine sauce Chicken breast filled with a seed mustard cheese roasted and served with dauphinoise potatoes, sliced mushrooms, Parma ham crackling and a red wine sauce Fillet of cod roasted with diced chorizo sausage, finished with a cream and white wine sauce dotted with chopped chives Pumpkin ravioli served with a selection of wild mushrooms topped with fried parsnip ribbons finished with a chive butter sauce All main courses are served with a selection of freshly cooked vegetables A milk chocolate and raisin flavoured crème brulée glazed with brown sugar A tangy lemon tart served with a raspberry and vanilla sauce An iced banana and praline parfait served with a fudge sauce A homemade apple and plum crumble served warm with Lysses vanilla ice cream

8 As part of Hampshire Fare we are committed to using local suppliers and would like to thank the following: Russell at Clipper Wines County Foods Ian at Solent Fish Limited Gary at G.W Fresh Produce Ltd Martin at Clarkes Dairy Sue at Fundamentally Fungus Loosehanger Cheese Lyburn Cheese Dave, our Gardener, for producing fresh herbs in our own herb garden For further information see