Lunch Menu - Rick Stein

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Beetroot Cured Salmon with Cucumber and Apple Pickle. Langoustine Bisque ... Please ask a member of staff for informatio
Sample menu September 2017

Lunch Menu Three courses £40.00

First Courses

Beetroot Cured Salmon with Cucumber and Apple Pickle. Ravioli of Caramelised Onion and Fennel Seeds.

With porcini and king oyster mushrooms, sundried tomatoes and hazelnuts.

Ragoût of Turbot and Scallop in a Cream, Mushroom, Vouvray and Basil Sauce. Fish and Shellfish Soup with Rouille and Parmesan. Grilled Cornish Butterflied Sardines. Served with gremolata.

Main Courses Cod Goan Curry.

Served with pilau rice, cumin puris, cucumber and lime.

Fillet of Plaice with Pancetta and Beurre Noisette. Served with minted Cornish new potatoes.

Local Pan-fried Blonde Ray from Cadgwith.

Served au Poivre with Béarnaise sauce and minted Cornish potatoes.

Chicken Satay with Kecap Manis, Lime Leaves and a Balinese Peanut Sauce.

Served with pilau rice and an Asian salad with mint, kohlrabi, coriander and roasted rice.

Seared Fillet of Hake with Dill, Carrots and Celery in a Muscadet butter sauce. Served with minted Cornish new potatoes.

Desserts Raspberry Crème Brûlée. Lemon Tart with Lime Meringues and White Chocolate Shavings. Peach and Passion Fruit Pavlova with Chantilly Cream. Fresh Strawberries with Strawberry Sorbet and Prosecco Granita. A Selection of Ice Creams and Sorbets. Accompaniments £3.75 each excluding Courgette Flowers £5.00 each. Thin or Thick Cut Chips.

Minted Cornish Potatoes.

Cornish Kale with Confit Garlic and Extra Virgin Olive Oil.

A Salad of Summer Leaves with Olive Oil Dressing.

Glazed Baby Carrots from Trerethern Farm with Butter, Parsley and Tarragon.

Courgette Flowers in Tempura Batter from Trerethern Farm.

Padron Peppers ‘A La Plancha’ with Extra Virgin Olive Oil and Sea Salt.

Courgettes from Trerethern Farm sautéed in Olive Oil with Chives.

Pilau Rice.

Tenderstem Broccoli with Toasted Almonds and Olive Oil.

Please ask a member of staff for information on allergens.