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Summer Menu
Appears in
By Paul Heathcote and Matthew Fort
Published 1998
- Clear Chilled Tomato Juice with Basil and Summer Vegetables
- Pressed Terrine of Trout, Fennel, Celeriac and Home-dried Tomatoes with Cucumber Pickle and Saffron Dressing
- Salad of Avocado and Langoustine
- Roasted Lobster with Dried Citrus Fruits on a Bed of Lettuce and Braised Celery and Lobster Juice
First Courses
- Char-grilled Turbot with Roast Scallops, Spiced Tomatoes, Fondant Potatoes, Braised Chard and Orange Butter Sauce
- Fillet of Cod with Lettuce and a Tartare of Mussels
- Roast Saddle of Rabbit filled with Herbs and Wild Mushrooms, with Fondant Potatoes, Glazed Carrots and Red Wine and Mustard Sauce
- Roast Breast of Goosnargh Chicken with Cumin Sauce and Spiced Chicken Livers
- Roast Local Suckling Pig with Cider Potatoes, Baked Apple, Braised Cabbage, Smoked Bacon and Herb Juices