MAR 07 ALCMenu

of 6

Please download to get full document.

View again

All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.
6 pages
0 downs
A R B R O AT H S M O K I E S & L E E K S tartlet of Arbroath smokie and leek, finished with crème fraîche; salad leaves b D £8.95 F O I E G RA S & S W E ETC O R N Seared duck foie gras & brioche toasted sandwich; sweetcorn velouté b £12.9 5 C RA B RAV I O L I ravioli fille d with Brixham crab; cre a my crab bisque sauce with Mac allan single malt; but te re d S avoy ca bba ge b D £9.95 W I L D & C U LT I V A T E D M U S H R O O M S ( m i i t a k e , s h i m e j i , c e p , h e d g e h o g
  ARBROATH SMOKIES & LEEKS tartlet of Arbroath smokie and leek, finished with crèmefraîche;salad leaves b D £8.95 FOIE GRAS & SWEETCORN Seared duck foie gras & brioche toasted sandwich; sweetcornvelouté b £12.95 CRAB RAVIOLI ravioli filled with Brixham crab; creamy crab bisque sauce withMacallan single malt; buttered Savoy cabbage b D £9.95 WILD & CULTIVATED MUSHROOMS (miitake, shimeji, cep, hedgehog, king oyster, chanterelle, pied bleu,flatcap) Risotto of wild & cultivated mushrooms b   v  £9.95 BLACK PUDDING & APPLE sautéed black pudding and salad potatoes; caramelized apple;deep-fried grain mustard; cider-butter emulsion; watercress b   £ 8.95 V  dishes are suitable for our vegetarian guests   K dishes contain nuts and/or nut productsb   dishes are made with produce from our Kitchen Garden and Orchards D All of our fish and seafood is guaranteed from sustainable stocksnearly all of the vegetables, herbs and fruit in our dishes are grown andpicked daily at our Kitchen Garden and orchard in Holywell Green. Our eggsare provided by our own chickens and ducks. Wild plants and herbs arepicked from the surrounding countryside and supplemented by our WildGarden here at the Restaurant. Out of season, additional produce is sourced  as locally as possible. Please understand that certain dishes may not beavailable, or altered slightly on occasions.  FARMED BLACK COD roast fillet of black cod; casserole of carrots and potatoeswith prawns, dill and Jersey cream; b D £ 22.95   CHICKEN & WILD GARLIC roast suprème of corn-fed Goosnargh chicken; mash with earlywild garlic; buttered cabbage with spring onion and smokedbacon ; roast chicken cream reductionb £ 18.95 CALF’S LIVER chargrilled calf’s liver; wilted spinach; sautéed artichoke andsalsify; parsley mash; veal jus b £ 24.95 DUCK & OLIVES roast suprème of corn-fed Goosnargh duck; braised duck saucewith Lucques olives; sautéed potatoes with rosemary andtomato;green beans b £18.95 SWEET POTATO & MUSHROOMS sweet potato pancakes; mushroom stroganoff; butteredseasonalgreens b   v    £ 16.95 Please note we like to serve our meat, game and offal rare. Do not hesitate toorder them as you preferWe are committed to sourcing and using non-GM foods. To the best of ourknowledge, there are no genetically modified products on the menu. Somedishes may contain nuts or nut tracesGuests are kindly reminded that the use of mobile phones in the dining roomis prohibited. We would also gratefully request that those enjoying thepleasures of tobacco do so in the lounge onlyFor parties of 10 or more people an optional 10% service charge will be addedto the bill  BRITISH AND CONTINENTAL ARTISAN CHEESES with biscuits or ‘Old Peculier’ ale cake K  £10.50 ECCLES CAKE served hot from the oven, with a wedge of Ruth Kirkham’sLancashire cheese £ 8.50 accompanied by a glass of Sanchez Romate Pedro Ximenez sherry  WARM VANILLA CAKE K  roast Medjool dates; rose ice-cream; candied angelica £ 8.25 accompanied by a glass of Jean-Bernard Larrieu’s sweet Jurançon 2002, ‘LaMagendia’  PINEAPPLE & CARAMEL pineapple tart ‘Tatin’; Scammonden milk ice-cream;a shot of vanilla-rum liqueur £ 8.95 accompanied by a glass of Robert Plageoles’ ‘Vin D’Autan’  VANILLA & RHUBARB vanilla crème brulée with oven-poached Yorkshire rhubarb; rhubarbsyrup £ 8.95 accompanied by a glass of Sauternes 1997, Chateau Guiraud CHOCOLATE & OATS bitter chocolate soup-soufflé; toasted oat ice-cream £ 8.25 accompanied by a glass of Parcé brothers’ Banyuls, Domaine de la Rectorie a smaller dessert… ‘GELATO AFFOGATO’ a scoop of Tahitian vanilla ice-cream, with a shot of hot espresso topour over £ 2.95 dishes marked K contain nuts and/or nut products
Related Search
We Need Your Support
Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

Thanks to everyone for your continued support.

No, Thanks