|
Le Menu (Sample) |
Three courses 
£21.50 |
|
|
A Salad of Roasted Red Onion
With Sweet Peppers, watercress and parmesan
cheese |
An Open Ravioli of Spinach and Smoked Haddock
Grain mustard cream and melted tomato |
Potted Confit of Duckling
With gherkin and lime salsa |
Sweet Red Pepper and mild Chilli Soup
Finished with lemon and sambuca cream
|
|
000000000
|
Escabeche of Mackerel Fillets
On fennel and cilantro piperade |
A Risotto of Shitake Mushrooms and Parsley
In a saffron and garlic broth |
Pot Roasted Guinea Fowl
With braised white cabbage and chorizo sausage |
Rack of Welsh Lamb with Parsley Baked Kidney
Served on scallion mash with port gravy |
Baked Aubergine and Chilli Cous-Cous
Rocket and tomato salad with truffle oil |
Selection from the Supplements Board
Prices are additional to "Le Menu" price |
|
A selection of fresh market vegetables and potatoes |
|
000000000
|
|
Restaurant Gilmore's "Bread and Butter Pudding" with Sauce Anglaise
|
|
Roasted Pineapple, Ginger Sorbet and Caramel Sauce |
|
Rich Bitter Chocolate Mousse with Brandied Cherry Mascarpone |
|
Fine British and French Farmhouse Cheeses, Celery and Biscuits |
|
A Selection of Ice creams and sorbets |
|
000000000
|
Freshly Brewed Cafetiere Coffee or Tea
Espresso or Cappuccino (per cup)
Served with home-made chocolate truffles £2.00 |
