Creative Cuisine with Flair
Welcome to Jasper's from your hosts Rodney and Yvonne and our talented chef Michael.

Retro Winter into Spring Menu

Classical dishes from the 60's, 70's and 80's February to April Menu dishes are inclusive of vat @ 20 % Minimum menu charge of £16.50 per person

Choice of Starter

• A terrine of smoked salmon studded with pickled cucumber and dill served with oat cakes and lemom twists - £7.50

• Basque fish soup with bread croutons, parsley and gruyere cheese - £5.50

• Fresh Lobster and cray fish cocktail with a classic marie rose sauce dusted with paprika - £9.50

• Potted ham hock with parsley and shallots in white wine jelly with a beetroot sauce - £5.50

• Warmed quiche of courgette, mushroom and goats cheese with a balsamic reduction (v) - £5.50

• Traditional home made chicken liver pate with juniper berries and London gin - £6.50

• Chilled minted galia melon with seasonal berries marinated in port wine (v) - £5.50

(V) Denotes vegetarian.

Choice of Main Course

Seafood

• Baked steak of hake - £16.50
  Fillet of hake baked with herb's and dressed with a parsley cream sauce

• Paupiettes of lemon sole and salmon veronique - £17.50
  Sole and salmon rolled together then poached dressed with green grapes,and a fish stock butter

• Pan fried scallops with moules mariniére - £18.50
  Seared Scallops served mussels steamed in wine with shallots

• Fillets of Sea bass meuniére - £17.50
  Sea bass fillets pan fried then served with fennel,lemon rice and butter sauce

Meat & Poultry

• Chicken Kiev - £16.50
  Breast of chicken stuffed with butter,garlic and herbs,pan roasted and served with a tomato salsa

• Pork Tenderloin - £16.50
  Pork tenderloin olives pan fried and dressed with stoned prunes in a armagnac sauce

• Duck a l'Orange - £18.50
  Classical dish by pan roasting the breast of duck then topped with orange grand marnier sauce

• Devilled Brochette of lamb - £15.50
  Lamb leg medallions marinated with mustard and cayenne pepper cooked on a skewer with peppers, onions, courgette and lemon served with it's own juices

• Prime Sirloin Steak - £18.50
  Plainly cooked to your choice served with watercress, game chips and béarnaise sauce

• Ragoût of Venison - £15.50
  Venison shoulder pieces braised in red wine with, carrots, turnips, garlic,celery finished with red currant jelly

• Medley of seasonal vegetables in a filo pastry basket topped with a mornay sauce (V) - £15.50

A platter of al dente (crispy) seasonal vegetables and potatoes of the day or a salad are served with all the above. Supplementary requests may be charged for.

Desserts

• Traditional Créme Brulee with home made shortbread

• Apricot Posset with raspberries

• Orange and mandarin cheesecake with grand marnier syrup

• Home made rich dark chocolate tart with créme fraiche

• Duet of sorbet - Specially selected for the season mango and blackcurrant

• Trio of three luxury Swiss ice creams - Vanilla Bean, Rum and Raisin and White chocolate

• West Country cheese platter (supplement £2.00) Dorset Blue, Cornish Brie, Mature Cheddar and Somerset goats cheese served with celery, chutney and water biscuits

Individual Desserts All £5.25

ALL OUR DESSERTS ARE PREPARED TO ORDER, THEREFORE WE ASK FOR YOUR PATIENCE

Dessert Wine and Port

Muscat de Rivesaltes	Glass £4.50	150ml		Bottle £22.50
Late bottled Vintage Port	Glass £3.50	50ml	Half Bot 37.5cl £14.00	Bottle £26.00

Served in the lounge

High roast filter coffee	£2.50 Per Person*
Decaffeinated	£2.50 Per Person*
La Cafetiere (serves 2)	£5.50 Per Cafetiere
Liquor specialty coffee 35ml (Your choice)	£5.00 Per Person
Pot of selected teas  (Earl Grey, Darjeeling, Assam, Peppermint, Chamomile, China, Decaffeinated, Fruit)	£2.50 Per Person*

* Please feel free to ask for a refill

All the above are served with complimentary chocolate mints.

To the best of our knowledge the dishes produced in Jasper's contain no genetically modified products.

We respectfully request to avoid annoyance and disturbance to fellow customers that you do not use your mobile phone in the restaurant and lounge.

Gratuities are at your discretion. However for parties of six and over we apply a discretionary service charge of 10%.

Our evening closing time is 11pm
May we request that should you require a taxi or transport that this is arranged in advance of our closing time. Please remember that local taxi companies are extremely busy at weekends.

Menu content and prices are subject to change without notice.

Menu produced by our chef Michael Last