Gareth Lloyd Menu

  • Home made soup
  • Thyme roasted portobello mushroom
  • Duck liver and port parfait with red onion chutney and toasted ciabatta bread
  • Roasted goats cheese with a floret of smoked salmon
  • Crispy quail breast with a honey tomato dressing
  • Mussels with herb brioche
  • Smoked duck salad with pears a sherry
  • Scallops wrapped in Iberian ham
  • Mediterranean prawns with carpaccio of mango
  • Poached chicken breast with garlic pomme purée and mustard sauce
  • Calves liver with creamy celeriac and ginger
  • Soy sauce Salmon fillet with rosemary and creamy spinach
  • Sliced monkfish with a leek fondue
  • Swordfish with pesto dressing
  • Rack of lamb with carpaccio of beetroot and a rich red wine jus
  • Monkfish wrapped in Iberian ham served with a mussel
  • Provençal Chicken served with baby pac choir and a sweet and sour sauce
  • Pheasant breast with braised red cabbage and a red current jus
  • Fillet steak with wild mushrooms and cafe au lait sauce
  • Sea bass with celeriac purée and roasted vine tomatoes and spinach
  • Duck breast with crushed new potatoes and a port jus
  • Venison on parsnip purée and a black cherry jus served with crisps
  • Mango fan with pistachio cream and a thin crisp crunch
  • Cheesecake Dark chocolate mouse cups
  • Pear tart tatin Ginger cream brûlée
  • Bailey’s bread and butter pudding
  • Cream Profiteroles and chocolate sauce Cheese board

Menu Guy Massey 25/09/2017