A LA CARTE LUNCH AND DINNER

 

TWO COURSES: £39.00

THREE COURSES: £48.00

FOUR COURSES (with cheese and dessert): £56.00

 

 

STARTERS

 

SEARED DIVED SHETLAND SCALLOPS, WOOD SORREL,

RAW CAULIFLOWER, CAULIFLOWER PURÉE, CUMIN FROTH

 

SEARED COD CHEEKS, VEAL BREAST, CHICK PEA PURÉE,

CHICK PEAS, PEANUT FOAM

 

ROASTED HAKE, CHESTNUT VELOUTÉ,

COMPOTE OF TURNIP, PEAR AND COCKSCOMB

 

PRESSED TERRINE OF FREE-RANGE CHICKEN

AND HAM HOCK, DATE PURÉE

 

CANNELLONI OF KID, GOAT’S MILK CURD,

LAND CRESS PURÉE

 

 

MAIN COURSES

 

FILLET COD WITH SALT COD BRANDADE, POTATO GNOCCHI

 

SEARED ZANDER, CASSEROLE OF CÈPES AND DUCK HEARTS,

RED WINE EMULSION

 

CHUMP OF COTSWOLD LAMB, JERUSALEM ARTICHOKE CREAM,

GLOBE ARTICHOKES WITH LIQUORICE AND ALMONDS

 

ROASTED PARTRIDGE, CHICORY CARAMELISED WITH
MAPLE SYRUP, PUY LENTILS

 

LOCAL ROE DEER, BEETROOT AND HORSERADISH PURÉE,

SOURED CABBAGE

 

 

CHEESE AND DESSERT

 

A SELECTION OF CHEESE

 

LEMON AND PINE KERNEL PARFAIT, LEMON CURD,

FROMAGE FRAIS AND PEPPER SORBET

 

HOT FIG TART WITH BROWNED BUTTER ICE CREAM

 

BITTER CHOCOLATE AND SALTED CARAMEL DELICE,

MALTED MILK ICE CREAM

 

CARAMELISED BRIOCHE, PEAR ROASTED IN CARAMEL,

'MILK JAM' ICE CREAM

 

CHICORY CHEESECAKE WITH CHICORY RIPPLE ICE CREAM

 

***

 

COFFEE AND PETITS FOURS   -   £3.50

 

 

 

SET MENU FOR DINNER

 

TWO COURSES £23.00

THREE COURSES £28.00

DINNER FROM TUESDAY TO FRIDAY

 

VELOUTÉ OF CÈPE MUSHROOMS AND CHESTNUTS

 

TORTELLONI OF ROE DEER, SOURED CABBAGE,

ROASTED BEETROOT

 

* * *

 

MEUNIÈRE OF HAKE, GARLIC PURÉE, POTATO GNOCCHI

 

BREAST OF WOOD PIGEON, AUBERGINE PURÉE, TAPENADE JUS

 

* * *

 

A SELECTION OF CHEESE

 

CHEF'S DESSERT OF THE DAY

 

 

SET MENU FOR LUNCH

 

TWO COURSES: £23.00

THREE COURSES: £28.00

AVAILABLE ONLY FOR LUNCH

 

CARROT SOUP WITH CORIANDER OIL

 

TIGER PRAWN TORTELLONI, COD BRANDADE,

TURNIP VELOUTÉ

 

PUMPKIN RISOTTO WITH PORK BELLY, PUMPKIN SEEDS,

ARTICHOKE FOAM

 

* * *

 

FILLET OF PLAICE, CABBAGE PURÉE, PEAR AND CELERIAC GRATIN

 

TOURNEDOS OF CHICKEN, CARAMELISED SHALLOTS,

HAM HOCK, GIROLLES MUSHROOMS

 

ROASTED CINDERFORD LAMB, LAMB SWEETBREADS,

CRUSHED PARSNIPS WITH HAZELNUTS

 

* * *

 

A SELECTION OF CHEESE

 

TAPIOCA COOKED WITH PANDUS LEAVES AND COCONUT, CARAMELISED MANGO

 

CHESTNUT MOUSSE, RICH COFFEE ICE CREAM,

COCOA NIB CRAQUANT

LE CHAMPIGNON SAUVAGE RESTAURANT,

24-26, SUFFOLK ROAD, CHELTENHAM, GLOS. GL50 2AQ. UK.

TEL: 01242-573449 FAX: 01242-254365