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The Farmhouse at Redcoats

Restaurant, Hotel, and Event Space££££

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Autumn A La Carte Menu 5Sample Lunch Menu 5Sample Sunday Lunch Menu 5Afternoon Tea 5Breakfast 2

Autumn A La Carte Menu

Dietary requirements - Whilst some of our menu dishes do not have nuts as a stated ingredient there may be traces of nuts or nut oil present. Please let us know if you have food allergies or any other dietary requirements

Fish - We cannot guarantee that all fish fillets will be completely boneless

Gratuities - For parties of 8 or more we add a suggested 10% gratuity. All gratuities are discretionary and are shared between the waiting and kitchen staff. This is overseen by a staff tronc. A small percentage is taken to cover credit card charges and associated administrative costs

First Course‏

Homemade soup of the day (v)

6.00

Wye valley asparagus (v)

7.50

Poached ‘Braddock White’ duck egg, hollandaise sauce

Cornish crab on toast

8.50

White crab meat, toasted ciabatta brushed with garlic, brown crab aioli, toasted sesame seeds

Honeydew, cantaloupe and watermelon salad (v)

6.50

Raspberry, mint and ginger dressing

Sweet cured herring and warm new potatoes

7.00

Dandelion leaf, cucumber, pickled radish and beetroot salad, dill and mustard dressing

Redcoats pâté platter

10.00

Ham hock terrine, chicken liver and brandy pâté, wild duck and chestnut terrine, Sauternes jelly, piccalilli, toasted rosemary and garlic bread

Main Course

All main course dishes include vegetables as described

Camembert and chive risotto croquette (v)

20.00

Caramelised fennel‏ puff pastry tartlet with toasted fennel seeds, ratatouille tower

Chicken and English asparagus wellington

22.00

All butter puff pastry, chicken velouté, broad bean hummous, rosti, purple sprouting broccoli

Oven roasted loin of Finnebrogue venison with beetroot purée and sherry sauce

24.00

Pommes-anna, braised shallots, tenderstem broccoli, parsnip crisps

16oz Chateaubriand for two, carved at your table, served rare or medium rare

80.00

Goose fat chips, portobello mushroom, roasted vine tomato and any two additional vegetables. Three sauces - au poivre, red wine and béarnaise

Extras

3.00 per dish

Baked North Sea cod fillet and morel mushrooms

20.00

Wilted spinach, olive oil infused mashed potato, morel buerre blanc

Pan seared fillet of sea trout and sorrel buerre blanc

24.00

Panache of baby vegetables, buttered Jersey royals

“Garrick Steak” - 6oz fillet of 21 day aged beef on a stuffed portabello mushroom

26.00

Cider baked ham and thyme, wild garlic butter, potato dauphinoise, fine beans

Pudding‏

Can’t manage a whole pudding? The above dishes are all available as mini puddings for £4.00 each. Alternatively all our puddings are available with two (or more) spoons!

Pineapple trifle

7.00

Malibu rum jelly, pineapple custard, clotted cream, burnt pineapple, coconut tuille

Rhubarb and ginger crème Chiboust with caramelised muesli

8.00

Rhubarb and clotted cream ice cream, rhubarb compote, fresh mint

Ice creams and sorbets

7.00

Sharing platter of five mini puddings

16.00

For two or more to share

Madagascan vanilla bean crème brûlée

7.00

Lavender ice cream, lavender shortbread, crystallised violets

Dark chocolate and hazelnut meringue torte

8.50

Chocolate brownie and hazelnut meringue in a dark chocolate ganache shell, rosewater ice cream, golden honeycomb crunch

The Redcoats Cheeseboard

9.00 - 14.00

Chutney, celery, grapes, crackers (or warm bread if you prefer)

Sample Lunch Menu

Tuesday 28th May to Saturday 1st June

Two courses - £18 / Three courses - £23

Alternatively if you would prefer a lighter lunch, all dishes are priced individually below.

First Course‏

Homemade Soup of the Day (v)

6.25

Ham Hock Terrine, Homemade Piccalilli

6.50

Dandelion leaf and pickled vegetable salad, toasted foccacia

Trio of Melon (v)

6.25

Fruit sorbet

Beetroot, Asparagus and Quail's Egg Salad (v)

6.50

Parmesan and caper dressing, crispy garlic

Crab and Spring Onion Cakes

6.95

Mild chilli and pineapple salsa, oriental coleslaw

Mushroom, Mozzarella and Rocket on Toast (v)

6.95

Wild garlic butter

Main Course

Roasted Red Pepper, Goat's Cheese and Spinach Lasagne

12.95

Chicken and Asparagus Wellington

15.95

English asparagus, rosti potato, chicken velouté

Confit of Duck Leg

12.50

Braised red cabbage, creamed potatoes

Roasted Cod Fillet

14.95

Wilted spinach,‏ creamed potatoes, morel beurre blanc

Steak and Kidney Pie

12.95

Shortcrust pastry lid, hispi green cabbage, creamed potato

Redcoats’ Salad: Vine tomato, lettuce, onion, pepper, avocado, celery, cucumber, hard-boiled egg

12.95

Hot buttered new potatoes, French dressing, mayonnaise

Pudding‏

Madagascan Vanilla Bean Crème Brûlée

6.25

Prosecco poached rhubarb, homemade shortbread

Warm Chocolate and Hazelnut Brownie

6.50

Salted caramel, vanilla ice cream

Chef's Cheese Platter

6.95

Chutney, celery, biscuits

Pavlova

6.95

English strawberries, Chantilly cream, meringue nest, strawberry and pink peppercorn compote

Chef's Selection of Ice Creams

6.25

Sample Sunday Lunch Menu

Sunday Lunch 26th May 2013

Two courses - £22 / Three courses - £25.50

First Course‏

Tomato, celery and apple soup (v)

Quails egg, asparagus and bacon salad

Parmesan and garlic crisps

Goat’s cheese and beetroot salad (v)

Apple, toasted hazelnuts, caper dressing

Crab and Spring Onion Cakes

Mild chilli and pineapple salsa, oriental coleslaw

Chicken liver and brandy pâté

Toasted focaccia and dover house chutney

Main Course

Roasted Red Pepper, Goat's Cheese and Spinach Lasagne

Roast beef (medium rare) and Yorkshire pudding

Roast potatoes,‏ vegetables, beef gravy

Steak and Kidney Pie

Shortcrust pastry lid, hispi green cabbage, creamed potato

Chicken Champagne

Breast of freedom food chicken, bacon, mushroom, chive and champagne cream sauce

Roasted Cod Fillet

Wilted spinach, creamed potatoes, morel beurre blanc

Roast Loin of Pork with Belly Pork and Crackling

Stuffing, apple sauce, roast potatoes, vegetables, pork gravy

Confit of Duck Leg

Braised red cabbage, creamed potatoes

Pudding‏

Warm Chocolate Brownie

Salted caramel sauce, vanilla ice cream

Rhubarb and Ginger Crème Chiboust

Caramelised muesli, rhubarb compote, fresh mint

Chef's Cheese Platter

Chutney, celery, biscuits

Strawberry Pavlova

Warm chocolate brownie, salted caramel sauce, vanilla ice cream Vanilla crème brûlée, summer fruit coulis, flapjack

Chef's Selection of Ice Creams

Afternoon Tea

Served Monday - Saturday until 4.30pm

Full and celebration afternoon teas should be booked in advance. For tea and cakes just pop in.

Full Afternoon Tea‏

£15.00 per person

Warm Freshly Baked Scones

Clotted Cream and Strawberry Jam

Selection of Finger Sandwiches:

Selection of Homemade Cakes

Celebration Afternoon Tea

£18.00 per person

Homemade mini meringues

Fruit compote

Selection of Homemade Cakes

Selection of Finger Sandwiches:

Warm Freshly Baked Scones

Clotted Cream and Strawberry Jam

Tea and Cake‏

Pot of Tea or Coffee

Freshly Baked Scone, Clotted Cream and Jam

Slice of cake

Biscuits

Breakfast

Breakfast comprises of a cold buffet (cereals, yoghurts, fresh fruit juices etc.) and your choice from our selection of hot dishes cooked to order.

£13.50 per person.

From the buffet table

St Ippolyts Free Range Eggs

Boiled (to your liking) , poached or scrambled, white or granary toast.

Smoked Haddock Fillet

Poached egg.

Egg Benedict

Poached St‏ Ippolyts free range egg and ham on a toasted English muffin, with hollandaise sauce.

Traditional English Breakfast

Suffolk bacon, St Ippolyts free range egg (scrambled, fried or poached) , local sausage, grilled tomato, baked field mushroom, fried potatoes, fried bread, black pudding or any part thereof.

Continental Breakfast

Home baked ham, soft and hard cheeses, hard boiled egg.

Ham and Eggs

Ham, poached St Ippolyts free range egg (s) .

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The Farmhouse at Redcoats

Redcoats Green
Hitchin
Hertfordshire
SG4 7JR
United Kingdom

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An independent, family run hotel & restaurant set in a 15th century farmhouse. A place of warmth, precious moments and endless character. Yours to return to, time and time again