The summary provides the evening menu for Whiddons Eatery for January 25-26, 2013, including appetizers of cream of celery soup, duck terrine, and mushroom port sauce with a scone; main courses of prawns in saffron cream sauce, guinea fowl supreme, pork tenderloin, and baked salmon; dessert options written on a blackboard or cheese and biscuits; and prices of two courses for £21 or three courses for £24.50 including VAT.

1. Whiddons Eatery
Evening Menu
25th-26th January ‘13
Cream of Celery, Apple & Cashew Soup
Duck, Bacon & Apricot Terrine with Cherry Sauce
Mushroom cooked in Port & Stilton Sauce
with a Rosemary & Sea Salt Scone
Prawns in Saffron Cream Sauce with wilted Spinach
served in a Filo Basket
***
Guinea Fowl Supreme served on Celeriac Mash
with Wild Mushroom Sauce
Pork Tenderloin with Pink Peppercorn & Parsley Crust
with Smoked Bacon & Apple Stuffing & Cider Gravy
Baked Salmon Steak with Salsa Verde
Mushroom, Brie & Leek Puff Pastry Tart
***
Choice of Dessert from the Blackboard
or
Cheese and Biscuits
***
Coffee & Chocolates
Two courses + coffee £21
Three courses + coffee £24.50
VAT included @ 20%