A La Carte Menu - Spring 2009

Hat & Feathers

Starters

Soup of the day£6.00 With rustic bread Buttered chicken liver parfait£8.00 Pain d'epice, baked green figs Olive oil crackers£8.00 Scented caramelised shallots, grilled artichoke purée, roast wine cherry Cornish lamb terrine£9.00 Sweetbreads, mint crystal jelly, mint ora cress Seared yellow fin tuna£10.00 Marinated red plum tomatoes, black olive paste, lemon granita Scallops£10.50 Vanilla and bramley apple purée, textures of cauliflower

Main Courses

Pork tenderloin£16.50 Oven roasted pork tenderloin, smoked pomme purée, creamed savoy cabbage, caramelised comice pear and apple jus Poached salmon£17.50 Aniseed poached salmon, beetroot relish, orange essence, vanilla foam Black bream£17.95 Mussels marinière, dill crushed potatoes, black lemon purée Roast rump of lamb£19.50 Garlic creamed potatoes, seasonal greens, sweet carrot purée, jus Open lasagne£13.95 Confit fennel, baked aubergine caviar, watercress and blue cheese velouté (V)

Desserts

Hat and Feathers banana mess£8.00 Honeycomb, chopped banana, vanilla chantey cream Soft pistachio loaf£8.00 Caramel jelly, pistachio ice cream, sugar coated nuts Panacotta£8.50 Milk chocolate and praline panacotta, hazelnut tuille, milk ice cream Fondant£8.00 Chocolate fondant, vanilla ice cream Cheese£9.00 Chef's selection of finest cheeses, homemade oat biscuits, lightly spiced pear chutney Selection of ice creams£6.00 Banana split, pistachio, vanilla, milk ice cream, bitter chocolate Price includes VAT at 15% but does not include service at 12.5%