McKee's Brasserie - the Home of Delicious Food at Haigs Hotel

September Menu

Grilled seabass on a bed of chive mash and white bait finished in a provencale sauce

(£3.25 supplement)

Pork belly served with a black pudding mash and apple sauce topped with parsnip crisps

Stuffed mushrooms filled with leeks, soft cheese and spinach with an herb crust finished with an herb dressing

Half a Gressingham duck with the leg braised and the breast pan-fried served with leeks and bacon finished with a port sauce (£3.25 Supplement)

Breast of chicken filled with chorizo, peppers, and tomato wrapped in pastry and finished in a tarragon cream sauce

Poached salmon on a bed of spinach in a parsley cream sauce