Candlesticks Hotel and Restaurant

DAYS OF BUSINESS

Tue:	19:00 to 22:30
Wed - Fri:	12:00 to 14:00 19:00 to 22:30
Sat:	19:00 to 22:30
Sun:	12:00 to 14:00 19:00 to 22:30

The restaurant has an extensive and varied menu using the finest local Lincolnshire produce as well as combining specially sourced produce from Madeira and Portugal. The restaurant retains traditional standards of silver service with classical French, English and Portuguese cuisine.

Payment Options	Cash
Features	Licensed
Ambience	Contemporary, Romantic
Food	Vegetarian option

Menu

Starters

Fruit Juis: Grapefruit, pineaple, orange or tomato juice

Pate Maison: Home-made pate of selected mixed livers, special herbs, red wine & cognac

Avocado California: Diced avocado garnished with pech & nuts

Bisque De Crevettes: A home-made soup of prawns flavoured with whisky cream

Oeuf a la Marinette: Poached and sliced egg garnished with sliced potatoes & tomatoes, topped with Mary-Rose sauce

Maquereau Fume: Fillet of smoked mackerel garnished wih salad & served with horseradish sauce

Omelette Cote D'Azur: Omelet filled with prawns, cooked in tomato & onion with a hint of garlic

Saute Crevettes a la Candlesticks: Prawns on the shell, sauted in garlic & lemon juice, served with a piquant sauce

Tartlettes de Bouef a la Maison: Tartlettes filled with minced beef, selected herbs, onions, mushrooms & red wine

Sardines Frais Grille: Fresh sardines served with lemon

Potage Du Jour: Chef's specially made fresh soup of the day

Main Course

Poche Saumon Portuguese: Poached salmon steak cooked with onions, parsely, tomatoes, white wine & fine herbs

Sole Grille Nicoise: Grilled fillets of sole garnished with lemon & anchovy, and a sliterh of garlic butter

Entrecote Garni: Sirloin steak cooked to choice garnished with tomato & mushrooms

Steak Diane: Steak sauted in butter with onions, mushrooms, herbs, cognac & French mustard with worcester sauce & cream

Olive De Bouef Rossini: Thinly beaten steak stuffed with pate, herbs & mushrooms & finished in Madeira sauce

Boeuf Bourguignon: Pieces of beef marinated and cooked in red wine, herbs, garlic, mushrooms & bacon

Poulet Jardinaire: Chicken off the bone cooked with fresh vegetables from the "jardin", herbs and a rich stock - served with rice

Cotes D'Agneau Au Poivre: Rack of lamb cooked in a hot black pepper sauce with cream & brandy

Saute De Porc Americaine: Pieces of pork browned in butter & cooked in a sauce of onions, tomato & white wine

Veau Marengo: Pieces of veal cooked in tomato, onions, mushrooms, garlic & white wine

Rognons De Porc Champignons a la Creme: Sauted port kidneys with mushrooms, cream white wine & parsley

Caneton Royale: Roast duckling off the bone in a sauce of sliced apples, sultanas & cider

A choice of sweets from the trolley : Or Cheese & Coffee

All the above main courses served with seasonal vegetables, potatoes or salad.

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 30/6/07.

Candlesticks Hotel and Restaurant

DAYS OF BUSINESS

Payment Options

Features

Ambience

Food

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