THE OLD VICARAGE HOTEL & RESTAURANT
SAMPLE NEW SPRING DINNER MENU
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Starters
Salad of blue swimming crab and asparagus with an oriental crab cake
Pan fried king scallops with a salad of French beans, tomato and truffles
Roast free range chicken, foie gras and spring vegetable terrine with warm brioche and cranberry sauce
Deep fried palm heart stuffed with coco beans and morels with a tomato, garlic and chervil dressing
Risotto of lemon scented butternut squash and toasted pipettes with a broad bean fritter and foam
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Main Course
Spinach, asparagus and Montgomery cheddar tart with an asparagus,
French bean and tomato salad
Pan fried gilt head bream with coconut and green curry jelly, vegetable spring rolls and coriander foam
Roast saddle of English lamb with a carrot and rosemary puree, Dauphinoise potato, and roast shallot
Roast breast of perigorde chicken with creamed spinach, garlic, morels, broad beans and fried potatoes
Char grilled fillet of Hereford beef with an onion and garlic tart, pea puree and truffle sauce
Deep fried turbot with chunky chips, watercress and tartar sauce
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Desserts
Old Vicarage chocolate plate
Warm cherry and almond clafouti with basil ice cream
Raspberry cheesecake with an orange and drambuie jelly and vanilla ice cream
Banana ice cream with crushed digestives, Chantilly cream and toffee sauce
Artisan Cheeses from the trolley with grapes and celery
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