British Coastal Seafood Festival 2013

From 29^th May – 8^th June

Every Wednesday, Thursday,

Friday and Saturday

Lunchtime and Evening

One Course £13.50

Two Courses £17.50

Three Courses £20.00

TO AVOID DISAPPOINTMENT IF POSSIBLE

PLEASE BOOK, RESERVING STARTER AND MAIN COURSE

We here at The Royal Oak want to do our bit to help support British Coastal Fishing Boats. Unlike ocean-going boats that stay away for days, if not weeks, these smaller boats return to port each day guaranteeing the freshest possible catch. As well as more popular species coastal boats bring back many lesser known and under-utilised types of fish, much of which end up on the continent or even worse discarded. We are now working with suppliers that will buy the whole catch off the day boats so we don’t have any waste; we aim to promote with this menu lesser known fish that taste amazing, fish like Bream, Megrim, Witch Sole and Gurnard as well as the more common

ones like Cod, Plaice and Hake.

Thankfully, our coastal waters are blessed with a huge wealth of fish and shell fish, farmed and wild and through supporting our British Coastal Day Boat Fishermen we are able to offer fish that is 100% British, 100% fresh and 100% sustainable; if we catch any one species of fish it will eventually become extinct, so we need to use some

lesser-known but equally tasty coastal species. By buying and using the whole catch from these smaller coastal boats we can reduce unnecessary waste

and keep fish stocks healthy.

Starters

Scottish Line Caught Smoked Mackerel

and Bacon Fish Cake

Simply Served with Salad

and a Creamy Horseradish and Chive Dip

Whole Line Caught Cornish Sardines

Oven Baked in Olive Oil and White Wine

with Olives, Tomato and Chorizo

Hot Smoked Scottish Salmon

and Cream Cheese Pêté

Garnished with Lemon and Cracked Black Pepper,

Served with Warm Toast and Butter

Rope Grown Shetland Mussels

Steamed in White

Wine with Garlic, Onions, Parsley and Cream

Isle of Man Queen Scallops

Oven Baked in a Creamy Thermidor Sauce

with a Herby Parmesan and Breadcrumb Topping

Pan Fried Fillet of Morecombe Bay Gurnard

Served on a Bed of Oven Baked Red Pesto Prawns

Main Courses

Fresh Dressed Pot Caught Scarborough Crab

and Scottish Smoked Salmon Salad

Simply Served with Crusty Bread,

Buttered New Potatoes and Dips

Whole Morecombe Bay Plaice

Simply Oven Baked in Citrus, Prawn and Parsley Butter

Fillet of Peterhead Cod

Wrapped in Smoked Streaky Bacon and Oven Baked

Served on a Creamy White Wine and Spinach Sauce

Oven Baked Whole South Coast Witch Sole

Oven Baked in Pear Cider with Asparagus and Herbs

Pan Fried Fillet of Cornish Hake

Served on a Bed of Creamy Seafood Tagliatelle

Fillet of West Coast Bream

Oven Baked in White Wine and Olive Oil

with Peppers, Olives, Red Onions and Herbs

Fillet of Scottish Megrim Sole

and Scottish Smoked Salmon Roulade

Served on a Herby Sun Blushed Tomato and Tarragon Butter

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Choice of Dessert off the Board

The Royal Oak Inn

Dacre Banks

01423-780200

www.the-royaloak-dacre.co.uk

Local taxi now available,

book your ride home,

Call Tony on 07584 780827,

special rates for Royal Oak Customers.

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