If you can't face cooking for 20 on Friday night, why not have something waiting for you when you arrive, or for any other night ?
For Cats Abbey From The Kitchen of Matthew Sharp at The Inn For All Seasons

Bill of Fare

Beef lasagne with pasta Verde and parmesan cheese sauce served with a crisp mixed salad.£5.75
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Mixed smoked fish and seafood pie topped with creamed cheesy mash.£6.25
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Armenian Lamb cooked in a almond sauce and served with spiced cous cous.£7.25
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Free Range chicken Gloucester ham and leek pie in a chicken veloute topped with short crust pastry.£5.50
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Aubergine moussaka served with a green salad dressed with mint vinaigrette.£5.95
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Classic Shepherds pie .£4.75
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Lancashire hot pot.£5.65
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Beef bourguignon finished with smoked bacon button mushrooms and baby shallots.£7.25
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Gloucester Old spot pork cooked in a classic Stroganoff sauce and served with braised rice £6.50.
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Poached River Dart salmon served with lemon mayonnaise and minted new potatoes and cucumber salad.£6.25
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Classic Coq Au Vin served with mash.£5.50
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Gloucester Cobbler a pork casserole topped with sage dumplings. £6.25
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Braised Shank of Cornish lamb cooked in a chilli and root vegetable sauce and served with cumin cous cous.£8.25
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Lemon Tikka Chicken served with lime pickle mango chutney Popadum .courgette bhaji and basmati rice£6.25
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Irish Stew a classic neck of lamb casserole cooked in a vegetable and potato broth flavoured with thyme.£6.95
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(v)Root vegetable and green lentil lasagne with a crisp mixed salad.£5.50
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(V)Spinach ravioli with wild mushroom filling cooked in a tomato and basil sauce.£5.95
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Belly of pork and savaloy casserole cooked in a mixed bean and tomato sauce and served with baked potatoes.£6.25
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Classic spaghetti bolognaise topped with parmesan shavings and served with a red onion and tomato salad.£5.50
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Braised loin of Gloucester old spot pork cooked in a creamy mustard sauce and served with ribbon pasta.£6.95
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Steak ,kidney, mushroom and ale pie topped with short crust and horse radish pastry.£6.25
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Beef Madras cooked in a spinach and chilli sauce and served with Lime pickle ,mango chutney cucumber raitha , garlic nan bread and steamed basmati rice.£5.95
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All the dishes will be served an seasonal vegetable dish where needed.

To Follow.

A selection of regional farmhouse cheeses with fresh fruit , biscuits and onion chutney.£6.00
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Mango cheese cake served with a passion fruit sauce.£4.15
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40% proof Sherry trifle.£4.15
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Rich chocolate and rum pot served with shortbread biscuits.£4.50
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Apricot rice conde with caramel crust.£4.15
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Black currant and cassis fool.£3.50
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Lemon posit served with sponge fingers.£3.50
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Tirimisu £4.15
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Rhubarb and ginger crumble served with thick custard.£3.50
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Tarte tatin with calvados sauce.£3.50
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Strawberry and raspberry mess.£4.15
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Toffee and banana cup.£4.15

Contact details
Matthew R Sharp.
Tel:01451 844324 Mob:07767252552
www.innforallseasons.com Email:sharp@innforallseasons.com

We try to source all our ingredients locally where possible and do not freeze any of the dishes.
All the dishes on the menus will be prepared in our kitchens on the day of your arrival and will be ready for you to finish and serve. Some of the dishes will be subject to market availability .All the prices are per person and include Vat our Serving Dishes will be collected the following day and do not need to be washed. Payment can be by Credit card Check or Cash. Seven days notice will be required for your order and on ordering we will require a credit card number to secure the booking.
If we can cook any thing or any dish you prefer that is not on our list we would be only to happy to talk to you and design a dish around you needs.

Matthew, Heather and all our team look forward to cooking for you at Cats Abbey.

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