SPRING MENU 2009

 

LIGHT CHICKEN & CORIANDER BROTH
LIGHTLY SPICED SCALLOP TORTELLINI

LANGOUSTINES PLANCHA
AUBERGINE, COMFIT LEMON, PURPLE WATERCRESS & BASIL SALAD

THIN WARM SMOKED EEL & BEETROOT TARTLET
QUAIL EGGS, PARMESAN DENTELLE, BROWN BUTTER & SHERRY VINEGAR

SOFT AND CRISPY SWEETBREADS
WILD GARLIC BATTER, WHITE ASPARAGUS & JUS DE ROTI

FOIE GRAS & ALMOND
CARAMELISED FOIE GRAS WITH ALMOND,
BROAD BEANS & PEAS SAUTEED TOGETHER
LIGHT MADEIRA JUS

MOREL RISOTTO
VEAL JUS, CRISPY BACON & PARMESAN BUTTER

~~~

SOFT & PINK GRILLED SWORDFISH
NEW SEASON GARLIC & TOMATOES, FROG LEGS
WHITE WINE FISH VELOUTÉ

BROWN BUTTER COOKED DOVER SOLE
CAPERS & LEMON
WHITE ASPARAGUS MEUNIERE
LEMON AROMATIC SAUCE

PAN FRIED WILD SEABASS ON IT’S CRUNCHY SKIN
PURPLE ARTICHOKE, CONFIT TOMATO & BLACK OLIVES
PRAWN & BASIL JUS

GRILLED HERB STUFFED SQUAB PIGEON
SPRING ONION, BROAD BEANS & LEMON THYME GRATIN
CARAMELIZED LIVER SALAD, XERES VINEGAR DRESSING

BRIDDLESFORD LODGE FARM VEAL
BRAISED SHOULDER, ROASTED CUT AND GLAZED KIDNEY
GLAZED YELLOW & GREEN ROUND COURGETTE

TOURNEDOS OF BEEF ROSSINI
GREEN ASPARAGUS WRAPPED IN PANCETTA, BABY ONIONS & BEEF JUS

SIDE ORDERS:

A PLATE OF SEASONAL MIXED LEAVES FROM SECRET’S FARM £5
A SELECTION OF TODAY’S VEGETABLES £5
NEW POTATOES £4

 

3 COURSES £55

 

A 12.5% DISCRETIONARY SERVICE CHARGE WILL BE ADDED TO YOUR BILL. 15% VALUE ADDED TAX INCLUDED

PLEASE BE CONSIDERATE TO OTHER DINERS BY KINDLY PUTTING MOBILE PHONES ON SILENT

MENU DÉGUSTATION

 

LIGHT CHICKEN & CORIANDER BROTH
LIGTHLY SPICED SCALLOP TORTELLINI
-

FOIE GRAS & ALMOND
BROAD BEANS & PEAS SAUTEED TOGETHER, LIGHT MADEIRA JUS
-

SPRING BLACK TRUFFLE RISOTTO
PARMESAN & BROWN BUTTER
-

SOFT & PINK GRILLED SWORDFISH
NEW SEASON GARLIC, BABY TOMATO & FROG LEGS
-

BRIDDLESFORD LODGE FARM VEAL
BRAISED SHOULDER, ROASTED FILLET AND GLAZED KIDNEY
GLAZED YELLOW & GREEN ROUND COURGETTE
-

SELECTION OF FRENCH CHEESES
-

FRESH RASPBERRIES
CHAMPAGNE SORBET & WHITE CHOCOLATE TUILLE
-

LOUIS XV
CRUNCHY PRALINE

£75.00

 

MENU LÉGUMES

 

WHITE ASPARAGUS VELOUTE
RICOTTA GNOCCHI
-

SPRING VEGETABLES IN TEMPURA
HERB SALAD
-

SPRING BLACK TRUFFLE RISOTTO
PARMESAN & BROWN BUTTER
-

SAUTEED ENGLISH GREEN ASPARAGUS
CREAMED MORELS
-

LIGHT WILD GARLIC LEAF CRUSHED MASH POTATOES
PARMESAN TUILLE
-

SELECTION OF FRENCH CHEESES
-

DUO OF ALPHONSO MANGO & COCONUT
CHOCOLATE BEIGNET & LYCHEE SORBET
-

LOUIS XV
CRUNCHY PRALINE

£65.00

SOMMELIER WINE SELECTION AVAILABLE AT £48.00

 

THE SPRING BLACK TRUFFLE

 

SAUTEED ENGLISH GREEN ASPARAGUS
PARMESAN SHAVINGS & SPRING BLACK TRUFFLE

-

GRILLED NATIVE SCALLOPS
WINTER LEAVES & CRUSTACEAN DRESSING
SPRING BLACK TRUFFLE

-

SPRING VEGETABLES COOKED IN A POT
BALSAMIC DRESSING & SPRING BLACK TRUFFLE

-

SPRING BLACK TRUFFLE RISOTTO
PARMESAN & BROWN BUTTER

-

CALF’S SWEETBREADS
SWISS CHARD & BABY ONIONS
SPRING BLACK TRUFFLE

 

 

PLEASE BE ADVISED THAT ANY OF THESE DISHES CAN BE TAKEN AS A STARTER OR MAIN COURSE AND £15.00 PER DISH WILL BE ADDED TO YOUR 3 COURSE £55.00 MENU.

 

7TH APRIL 2009