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Valentines Day Lunch at Ivy House

Nothing brings people together like incredible food. That’s why, for Valentine’s Day 2020, our skilled chefs at Ivy House have crafted the perfect Valentine’s menus for the indulgence of you and that special someone. Whether you’re going for the standard two course valentine’s menu or the indulgent three courses menu, we’ve got exclusive new dishes that are sure to entice you and your loved ones.

Savour our smoked salmon and or some mango and brie filo parcels for entree. Go for an indulgent steak with chips and a sun-blushed tomato butter for main or perhaps some delicious sea bass with a celebratory prosecco and chive cream sauce. For dessert push the crème brulee boat out with heart-shaped shortbread biscuits. Or perhaps you have a passion for a chocolate tart with balsamic strawberries and passionfruit sorbet?

Let us set the scene for love and sprinkle an extra bit of sparkle on your occasion with rose or prosecco. With delicious vegetarian and vegan options for all courses, we have all the ingredients to set the mood for romance. So, don’t hesitate, make this a Valentine’s Day to remember for all the right reasons.

Starters

Mango and brie filo parcels with micro herbs and sweet thai chilli dipping sauce

Smoked salmon, rocket, baby beets and grain mustard dressing

Tenderstem broccoli soup, parsley oil, heart shaped croute (vegan)

Mains

Seared sirloin minute steak, field mushroom, chips and sun blushed tomato butter

Griddled sea bass fillet on mash, braised sweetheart cabbage and a prosecco and chive cream sauce

Goats cheese and caramalised red onion puff pastry tart,herb new potatoes and roasted red pepper coulis

Roasted spiced cauliflower on mushroom brown rice and herb vegan yogurt (vegan)

Dessert

Ivy house honey crème brulee served with a shortbread heart

Chocolate tart with balsamic strawberries and passionfruit sorbet (vegan and gluten free option available)


Two courses £15

Three courses £19

Add a 200ml bottle Rose/Prosecco  £6.00

Angie Porter Posted by Angie Porter


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