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Main Courses

Local Best End of Lamb marinated in Burgundy served with Wild Mushrooms and Fondant Potato

 

Medallion of Beef Fillet topped with a Field Mushroom & Thyme Duxelle wrapped in Puff Pastry and served with Dauphinoise Potatoes

 

Medallions of Pork Loin topped with Apple and Pear Compote, Roast Potatoes and a Scrumpy Cream Sauce ~ NEW


Roulade of Westcountry Pork Fillet filled with Cornish Yarg and Caramelised Shallots wrapped in Pancetta Sliced over a Sundried Tomato Coulis with Dauphinoise Potato

 

Confit Chicken Leg and Pan-fried Breast served with Goose Fat Potatoes and a Sage & Onion Gravy

 

Pan Fried Gressingham Duck Breast carved over Caramelised Root Vegetables and Kumquats ~ NEW

 

Saddle of Venison with Red Cabbage flavoured with Star Anise on a Soft Herb Potato Cake


 

Half a Pheasant oven baked with Pan-fried Seasonal Greens & Smoked Lardons served with Confit Potatoes

 

All of the above will be served with a selection of seasonal vegetables

 

Flash Fried Sirloin Steak served medium with Baked Tomato, Grilled Field Mushrooms, Twice Baked Chunky Fries, a Black Pepper Cream Sauce and a Medley of Seasonal Vegetables 

Fish Main Courses


Grilled Fillets of Lemon Sole with Creamed Peppered Mash, Peas Bonne Femme and Grilled Local Scallops


 

Toasted Sea Bass Fillet served with Crushed Garlic Mids and a Twist of Tri-colour Roasted Peppers


 

Delice of Salmon topped with Smoked Salmon Butter wrapped in Filo Pastry and served with a Bowl of Steamed Vegetables and Confit Potatoes


Battered Locally Sourced Fillet of Fish traditionally served with Mushy Peas, Tartare Sauce, Seasoned Chips and Pickled Onions


Sustainable Sourced Lobster overflowing with Scallops and Crevettes bound in a Saffron and Pastis Sauce simply served with Bowls of Peppered New Season Potatoes and Bowls of Panache of Seasonal Vegetables ~ NEW

 

 Vegetarian Mains ~ Please choose one


Butternut Squash & Chick Pea Masala with Fragrant Pilau Rice & Poppadum


Tagliatelle bound with a Mediterranean Caponata and Shavings of Parmesan Cheese


Goats Cheese and Sun-blushed Tomato Tart topped with Wild Rocket Leaves and Sauteed Potatoes

Main Course 

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