Advertisement
Winter Menu
Appears in
By Paul Heathcote and Matthew Fort
Published 1998
- Black Pudding on Crushed Potatoes and Baked Beans with Bay Leaf Sauce
- Oysters Set on Watercress in Tomato Jelly, Sour Cream, Cucumber and Chives
- Roast Scallops with Cauliflower Cream, Sherry Caramel and Black Pepper Oil
- Pressed Terrine of Spiced Pig’s Cheek with white Beans and Caper Mayonnaise
First Courses
- Char-grilled Cutlet of Beef with a Braised Oxtail Casserole, Horseradish Potatoes, Mustard Cream and Ale Sauce
- Braised Lamb Shoulder with Thyme Mashed Potatoes and Glazed Boiled Vegetables
- Dover Sole with Parsley Mashed Potatoes, Nut Brown Butter and Lemon Pickle
- Roast Turbot with Cauliflower Cream and Sage and Onion Mashed Potatoes
- Broth of Quail, Wild Mushrooms, Baby Leeks and Artichokes