Welcome to Handley�s Restaurant
The food we prepare is freshly sourced and is of the highest
standards
We pride ourselves on our tempting choice of menu�s and our dedication
to good, quality service
Our newly appointed Head Chef Simon Gregory joins us with a wealth
of experience; with his team he has tenderly chosen the following dishes with
expert taste and professionalism
Should you wish to change any dish to suit your taste or would like
the kitchen team to prepare something that is not on the menu, we would do our
utmost to accommodate you requirements
Our Restaurant Manager Gareth Graney, and his team strive to achieve
excellence in service and attention to detail they also offer you a warm and
friendly welcome to Handley�s Restaurant
While You Wait
Bread & Oil
Selection of flavoured breads of the evening
With balsamic & olive oil
�2.95
Dukka
Selection of dry roasted Cajun nuts
crushed perfect for bread & oil
�1.10
Olives
Mixed marinated olives & feta cheese
�2.50
Hummus
Served with warmed pitta bread
�2.50
To Start
Soup of the Evening
Served with warmed ciabatta
�4.50
Salmon Terrine
Poached salmon & monkfish terrine
flavoured with
�6.95
Chicken Caesar Salad
Served with herb croutons and parmesan shavings
�4.95
Samosas
Blend of dried potato, feta cheese & mint encased in crisp filo pastry
served over salad leaves with avocado salsa
�5.95
Fishcakes
Blue swimmer crab cakes blended with lemon & chives
served with a sweet mango & coriander sauce
�6.95
Melon Rose
Served with caramelised apple, ginger
and poppy seed jam
�4.25
Crostini
Roasted vegetables sat over crisp olive ciabatta
with goats cheese & red pepper coulis
�5.50
Grills
Served with charred plum tomatoes and hand cut chips
Fillet �18.50
Sirloin �15.95
Rib eye �14.95
Pork loin �13.95
Sauce to compliment your steak �1.75
Creamy Pepper, Port & Stilton, Diane or Red Wine
Pasta
Pappardelle
With wild mushrooms and leeks bound in creamy tarragon sauce
topped with pangretatta
�10.95
Linguine
With crab, coriander, ginger and sweet chilli sauce
�11.95
Mains
Tuna Steak
Fresh tuna steak served pink over ribboned pasta
with capers, olive oil & balsamic
�14.50
Duck Breast
Filled with apricot & orange farce
coated with shallot, redcurrant & port jus
�14.95
Lamb Fillet
Wrapped with pancetta served over sweet potato puree
with red wine jus
�14.95
More Mains
Veal Entrecote
Served pink over sweet and sour peppers
Wild Sea Bass
Seared fillets of wild sea bass with roast artichoke hearts and
sun blush tomato pesto
�14.50
Corn Fed Chicken
Pan fried chicken breast sat on ratte potato
with wild mushroom broth
�13.95
Pork Loin
Roasted pork loin in wholegrain mustard, honey & fresh herb sauce
served over colcannon mash
�13.95
Risotto
Butternut squash & hazelnut risotto
with parmesan shavings and rocket salad
�12.95
Sides
Rocket Salad �1.75
Chips �1.95
Garlic Ciabatta �2.95
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Garlic Mushrooms �1.50
Colcannon Mash �1.80
New Potatoes �1.50
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