Sample Of Daily Changing Menu 1896
Seared Scallops and Black Pudding wrapped in Pancetta on Pea Puree
Beetroot and Cheddar Tatin on Roquette Leaves and a Blue Cheese dressing (v)
Roast Leg of Duck with Pine Nut and Pistachio stuffing on Garden Leaves with Raspberry vinaigrette
Crab Raviolo with Thai Coconut Broth
Seared Lamb Terrine with poached Apricots and roast Pecan Nuts
Crispy Pork Belly on Apple compote with cider sabayon
Lightly curried Mussel soup with an Onion bhaji
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Daube of Beef, braised Feather Blade of Beef on buttered Mash with Field Mushrooms and caramelised Shallots
Grilled Sea Bass on a warm Mussel Nicoise salad
Papillotte of Plaice and Herb Butter, with Jersey Royals and Asparagus
Gratinated Goats Cheese and Pepper Ragout with marinated Aubergine and Balsamic caramel (v)
Broad Bean, Asparagus and Cheddar Risotto with sliced Black Truffle (v)
Honey roast Gammon on Celeriac chips with Carrot puree and a truffled Hen Egg
Breast of Chicken stuffed with Fennel and Parmesan with a roast Tomato tart, on a bed of Roquette
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Pear and Almond tart with sherry ice cream
Chocolate tasting plate of White Chocolate and Cranberry fudge, brownie, Mint choc-chip ice cream, mousse and marlbed cheesecake
Banana and Praline Mille-Feuille with Honey ice cream
Trio of Orange, Raspberry and butterscotch Panacotta with Sable breton biscuits
Selection of ice creams and sorbets on Macaroons
Selection of Sharpam, Y Fenni and Black Sticks Blue with pickled Grapes, chutney, Celery and Raisin and Walnut Bread (£2 supp.)
Vanilla Rice pudding, Pane in coconut and served on Mango with a Lime tuille
Special Offer
3 Courses only £25
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