RIB-EYE STEAK. Fries, slow-baked tomato, field mushroom, creamy peppercorn sauce to follow. LAMB WELLINGTON. Basil mouss
-- S T B R E L A D E --
New Years Eve Menu to start CRUNCHY CAL AMARI
Garlic crumbed squid rings, celeriac remoulade, malt vinegar mayo
D U C K L I V E R PA R FA I T Pear and fig chutney, rustic toast
SMOKED MACKEREL MOUSSE Garlic croutes, pickled onion
M U S H R O O M A N D F O N T I N A C R O U S TA D E Dressed house salad, tomato confit
to follow L A M B W E L L I N GTO N Basil mousseline, fondant potatoes, creamed leeks, roast chicken and scallion dressing
T U R B OT Garden herbs, potato, seasonal vegetables, mushroom cream
RIB-EYE STEAK Fries, slow-baked tomato, field mushroom, creamy peppercorn sauce
CABRESE LINGUINI Cherry tomato, bocconcini with linguini, bound in basil pesto finished with balsamic and aged parmesan
to finish C H O CO H O L I C P OT L I M O N C E L LO CH E ES E C A K E S E L E C T I O N O F G E L AT O SELECTION OF CHEESE Biscuits, celery, grapes and homemade chutney
£ 2 2 . 5 0 2 C O U R S E S | £ 2 7 . 5 0 3 C O U R S E S | W W W . T H E B O A T H O U S E G R O U P. C O M | 0 1 5 3 4 7 4 1 1 7 7
Please advise of any allergies prior to ordering. A discretionary 10% service charge will be added to all tables of 8 or more. 5% GST inclusive
