| Member of The Restaurant Association |
International Cuisine of Distinction
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Established 1983 |
Please find below our:-
To the best of our knowledge all ingredients used are GM free If you happen to have any particular dietary requirements, please do not hesitate to mention this and we shall try our utmost to accommodate your needs.
All prices are inclusive of VAT and are correct at 19/01/09
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TABLE D’HOTE LUNCHEON
A cocktail with Prawns, Crayfish Tails, Apple, Celery and Garlic Mayonnaise, on Shredded Lettuce. (GF) Toasted, Pan-fried field Mushroom topped with a mixture of Cream cheese, Onion and Chives, Topped with a Welsh rarebit on a Black pudding Crouton. (V, without Black pudding) (GF) Avocado stuffed with Prawns, coated in Cream Cheese, bread crumbed and deep fried. Served with Dill Mayonnaise. Gary Rhodes, Chicken Liver Parfait with an Apple, Tomato and Raisin Chutney and Toast. (With GF Toast) Chicken Breast cooked with Onions, Peppercorn, Mustard and cream. Sliced Shoulder of Lamb, slow roasted, with a Sherry, Mint, garlic and Rosemary gravy. (GF) Caprice of fresh Salmon with a Tomato and prawn sauce. (GF) Fillet of fresh Trout, pan-fried, served with Sautéed Mushrooms and Capers. Pork loin cooked with white wine, Onions, garlic and Wild Mushrooms.(GF) V, Potato Gnocchi tossed in a sauce of Onions, Garlic, cream and chopped spinach. V = Vegetarian * Contains Nuts. Fish dishes
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LINO’S SET DINNER 2 courses @ £19.00 or 3 courses @ £23.00 STARTERS Salmon Mousse wrapped in Smoked Salmon served with a sweet Dill Mustard Sauce. (GF) Toasted, Pan-fried field Mushroom topped with a mixture of soft cheese, Onion and Chives, topped with a Welsh Rarebit on a Black pudding Crouton. (V, without Black pudding) V, Bruschetta topped with fresh chopped tomato, Red Onion, Garlic, Diced Avocado, crumbled Goats Cheese, Parsley and Olive Oil. V, Homemade soup of the day (Vegetarian unless stated) To the best of our knowledge all ingredients at Lino`s are GM free.
Sirloin 'Minute' steak beaten out and pan fried... Served with a Mustard, peppercorn and Cream sauce. Shoulder of Lamb, slow roasted, with a Sherry, Mint, garlic and Rosemary gravy. (GF) Fresh Hake supreme, dusted in seasoned flour pan-fried and topped with Grilled “Caprice” of Salmon served on a Pepperonata topped with Soured Cream. (GF)
Pan fried Breast of Duck with a Victoria Plum and Ginger Wine sauce (GF)
~~~~~~~ All Served with a selection of Seasonal Vegetables & Potatoes or Salad. |
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Specials list
Parcel of Smoked Salmon filled with large fresh water prawns in a Marie rose sauce. Smoked Haddock, topped with Welsh rarebit on a bed of sliced tomatoes, Basil and Chive dressing. *V, Tartlet of Blue Cheese and sautéed Onions with Onion marmalade, Salad and Balsamic Dressing. When eating from our specials menu we offer you a choice of one of the following as your intermezzo
Main courses 8oz prime fillet steak…cooked to your liking and served with the traditional acompliments… Or rolled in crushed black pepper, with a Brandy, Mustard, Peppercorn and Cream sauce. (GF)
Fresh grilled Dover sole, (When available) May be served On or OFF the bone. (GF) Whole Lemon sole (when available) grilled on the bone a la Meuniere (Butter, Lemon juice and Parsley) (GF)
To the best of our knowledge all ingredients at Lino`s are GM free. if you wish to mix.
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A SELECTION OF OUR HOMEMADE DESSERTS
£4.75
CREME BRULEE
CLASSIC AMONGST FRENCH DESSERTS, LITERAL TRANSLATION MEANS “BURNT CREAM”. A SET, FRESH VANILLA INFUSED CUSTARD, WITH A CARAMELISED SUGAR TOP. FRESH PINEAPPLE RINGS *BREAD AND BUTTER PUDDING
TRADITIONAL BRITISH PUDDING WIH A FRENCH TWIST!!! BRIOCHE BREAD AND BUTTER, RAISINS AND MIXED CANDID PEEL BAKED IN A VANNILA,
CINNAMON AND MIXED SPICE CUSTARD. SERVED WITH CRÈME ANGLAISE AND ICE CREAM. *TIRAMISU OR “PICK ME UP” ANOTHER CLASSIC THIS TIME FROM ITALY. LAYERS OF COFFEE AND TIA MARIA SOAKED LADY FINGERS, MASCARPONE CHEESE CREAM AND DUSTED WITH COCOA. ICED WHITE CHOCOLATE PARFAIT SURROUNDED BY A DARK, SMOOTH, WARM AND THOROUGHLY WICKED CHOCOLATE SAUCE. *CASSATA ITALIANA LAYERS OF ICE CREAM MIXED WITH CANDIED PEEL, LIQUEURS AND GARNISHED WITH CRUSHED AMARETTI BISCUITS. MERINGUE DEL BOSCO CRISP BAKED MERINGUE, VANILLA ICE CREAM, WHIPPED CREAM AND MIXED RED BERRY COMPOTE. *CHOCOLATE MARQUISE A SUMPTUOUS, RICH CHOCOLATE CAKE, IN A LAKE OF VANNILA SAUCE AND DRIZZELED WITH KAHLUA SYRUP *PANETTONE & BRIOCHE HOT CHOCOLATE PUDDING TRADITIONAL ITALIAN CAKE AND FAMOUS FRENCH SWEET BREAD COVERD IN NUTTELA CHOCOLATE AND HAZELNUT SPREAD, CHOCOLATE CHIPS, THEN BAKED IN A VANNILA AND CINNAMON CUSTARD. SERVED WITH CRÈME ANGLAISE AND ICE CREAM. *BRANDY SNAP BASKETS MIXED CHEESE SELECTION
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