BLUE BOAR SPRING MENU BY ASPIRING CHEFS RESTAURANT

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Leonard Francis
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BLUE BOAR RESTAURANT SPRING MENU BY ASPIRING CHEFS aspiring Chefs is a fresh initiative with a new seasonal menu incorporating dishes designed by the junior chefs in the kitchen, under the nurturing

1 BLUE BOAR RESTAURANT SPRING MENU BY ASPIRING CHEFS aspiring Chefs is a fresh initiative with a new seasonal menu incorporating dishes designed by the junior chefs in the kitchen, under the nurturing wing of Executive Chef Michael Riordan. This inspiring approach in menu design allows the junior chefs to show their culinary flair and develop in their careers, whilst learning and expanding their skills and techniques. Their passion and excitement to participate in this challenge has resulted in a mouth-watering menu filled with delicious dishes.

2 A discretionary 1 can be added to your bill as a donation to Hospitality Action. This Hospitality Industry Benevolent Organisation, offers vital assistance to all who work, or have worked within hospitality in the UK and who find themselves in crisis.

3 STARTERS HAND-PICKED CRAB by Justine Cannelloni, Squid Ink Crisp, Mango Jelly, Avocado Radish & Chilli Coriander ROASTED ASPARAGUS by Ana Caper Parsley Butter, Beetroot, Free Range Hen Egg & Pea Shoots SCOTTISH SALMON by Rui Vodka Dill Cured, Orange, Smoked Almonds, Quail Eggs & Avruga Caviar WATERCRESS & GEM VELOUTÉ by Reielle Wild Garlic Toast & Chicken Oyster BUFFALO MOZZARELLA Garden Peas, Broad Beans, Lemon, with Mint Oil SALADS ICEBERG WEDGE Smoked Bacon, Chorizo Bites, Grapes, Shallots, with Blue Cheese Dressing SPRING VEGETABLES Charred Vegetables, Quail Eggs, Broad Beans, Hazelnuts, Millet & Red Rice CRISPY CHICKEN & BACON Apple, Carrot, Bacon, Pecan Nuts, Rocket, Spinach, Free Range Hen Egg & Ranch Dressing CAESAR SALAD Lettuce, Anchovies, Croutons & Parmesan Add Chicken 5 AVOCADO & CORNISH CRAB 13 Baby Gem, Spinach, Croutons, Maroc Olives, with French Dressing BRADLEY SMOKER The Bradley Smoker allows us to add a fabulous smoky flavour to any dish. Whether it s a heady applewood or a delicate beech, we carefully select the woodchip that will perfectly complement each piece of produce. SMOKED BRITISH BEEF CARPACCIO Pickled Heritage Baby Carrots, Kohlrabi, Horseradish Cream & Cherry Belle Radish SMOKED MACKEREL Served as Tartare & Scorched with Radish, Compressed Apple & Apple Jelly All prices are inclusive of V.A.T at current rate and are subject to discretionary service charge at 12.5%. For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask a member of staff.

4 JOSPER GRILL This charcoal fired oven reaches temperatures of over 500 o C and adds a gorgeous charred flavour to the meat. Wood chips are added to the coals to give an extra aromatic hit... BLUE BOAR ANGUS BURGER 175g Sweet Cured Bacon, Smoked Applewood Cheddar, Onion Relish, Tomato, Lettuce, Pickle & Skinny Fries DAY AGED BRITISH RIB-EYE STEAK 280g 34 ANGUS BEEF FILLET 200g 36 PORTERHOUSE 454g 58 All steaks are accompanied by Triple Cooked Chips, Portobello Mushrooms, Vine Cherry Tomatoes & Watercress with your choice of Peppercorn, Hollandaise or Béarnaise Sauce MAIN PLATES PAN ROAST PLAICE by Emmanuel Confit Chicken Wings, Fermented Kohlrabi, Pickled Radish, Quinoa Puff & Watercress Purée YORKSHIRE LAMB by Piotr Herb Mustard Crust, Black Olive, Niçoise Vegetables, Caramelised Shallot & Roasted Sweet Breads ATLANTIC COD by Luca Garden Peas, Lemon Jelly, Crab & Squid Ink Tortellini, with Lemon Dill Butter SPRING CHICKEN by Patrizio Pancetta Wrapped Cacciatore Style Peppers, Italian Sausage, Tortellini, Cherry Tomato Sauce, with Chicken Jus AUBERGINE RAVIOLI Courgette Ribbon, Ratatouille, Heritage Cherry Tomatoes, Pine Nuts & Goat's Cheese SIDES Baby Beets, Marmalade, Walnut & Parsley Crumble 5 Red Cabbage, Chestnuts & Dates 5 Sweet Potato, Harissa Oil & Smoked Applewood Cheddar 5 Creamed Spinach 5 Creamed Mash Potato 5 French Beans, Shallots, Garlic & Smoked Paprika 5 Marmite Roast Cauliflower, Cheddar Sauce, Grapes & Walnuts 5 Triple Cooked Chips 5 All prices are inclusive of V.A.T at current rate and are subject to discretionary service charge at 12.5%. For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask a member of staff.

5 PUDDINGS GRANNY SMITH APPLE MOUSSE Steeped Blackberries & English Cider Sorbet 9.00 PEANUT BUTTER & CHOCOLATE BONBON by Slimane Puffed Rice Sable, Banana & Passion Fruit Sorbet 9.50 PISTACHIO & RHUBARB TART by Annabelle Strawberry Leather & Yoghurt Sorbet 9.00 GIN & TONIC GRANITA by Onna Elderflower Jelly, Grapefruit Compote & Yoghurt Sponge 8.50 COCONUT & EXOTIC FRUIT LAYERS by Maryanne Vanilla Rum Reduction & Piña Colada Sorbet 8.50 SELECTION OF BRITISH CHEESE Wafer biscuits & fruit chutney HOT DRINKS TEA Royal English Blend 5 Afternoon Blend 5 Peppermint Leaf Tea 5 Lemon Verbena Tea 5 Organic Gunpowder Supreme 5 Green Tea COFFEE Espresso 3.45 Americano 4.75 Cappucino 4.75 Latte 4.75 Hot Chocolate 4.75 All prices are inclusive of V.A.T at current rate and are subject to discretionary service charge at 12.5%. For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask a member of staff.

MEET THE ASPIRING CHEFS HAND-PICKED CRAB by Justine 22 years old, in our kitchen since March 2016 Why did you become a chef? It s in my DNA!

When creating this dish she improved her skills in molecular gastronomy and came up with her unique signature touch, mango jelly.

Chef de Partie, Ana, always first decides what her main focus is going to be for the dish, researches for seasonal ingredients and pairs them with

Commis Chef, Reielle, assembled her dish around watercress because she was inspired by the numerous health benefits that this alkaline plant has to offer.

Demi Chef de Partie, Rui, loves to experiment with salmon because of its curing process and flavours which allow him to create the most delicious

Chef de Partie, Emmanuel, merged his inspiration from his family with his love for cooking to create this delicate and fresh dish.

6 MEET THE ASPIRING CHEFS HAND-PICKED CRAB by Justine 22 years old, in our kitchen since March 2016 Why did you become a chef? It s in my DNA! Demi Chef de Partie, Justine, loves to take any opportunity to learn and progress in her career. When creating this dish she improved her skills in molecular gastronomy and came up with her unique signature touch, mango jelly. ROASTED ASPARAGUS by Ana 30 years old, in our kitchen since October 2015 Who inspires you in your cooking? Everyone! We can learn from everyone. Chef de Partie, Ana, always first decides what her main focus is going to be for the dish, researches for seasonal ingredients and pairs them with flavours. WATERCRESS & GEM VELOUTÉ by Reielle 20 years old, in our kitchen since August 2017 What inspires you? Expressing my ideas through my dishes! Commis Chef, Reielle, assembled her dish around watercress because she was inspired by the numerous health benefits that this alkaline plant has to offer. SCOTTISH SALMON by Rui 25 years old, in our kitchen since January 2017 Why did you to become a chef? Because everyone has to eat! Demi Chef de Partie, Rui, loves to experiment with salmon because of its curing process and flavours which allow him to create the most delicious combinations. PAN ROAST PLAICE by Emmanuel 26 years old, in our kitchen since September 2017 What is your signature touch? Fusion. Chef de Partie, Emmanuel, merged his inspiration from his family with his love for cooking to create this delicate and fresh dish. YORKSHIRE LAMB by Piotr 48 years old, in our kitchen since February 2016 What drink would you pair with your dish? Full bodied red wine! Demi Chef de Partie, Piotr, found his passion four years ago and he decided to enrol at culinary school. Being inspired by French cuisine, he came up with the perfect blend of Lamb with Mediterranean ingredients.

ATLANTIC COD by Luca 24 years old, in our kitchen since November 2015 What is your signature touch? Definitely squid ink tortellini!

SPRING CHICKEN by Patrizio 20 years old, in our kitchen since June 2017 What inspires you? My grandmother!

delicious culinary experience. PEANUT BUTTER AND CHOCOLATE BONBON by Slimane 42 years old, in our kitchen since June 2015 What inspires you to cook? A challenge!

PISTACHIO & RHUBARB TART by Annabelle 21 years old, in our kitchen since August 2017 How difficult is it to create a dish like this?

Annabelle and her family have always grown Rhubarb at home, which developed her skills to work with this ingredient in the most unimaginable ways and increased her

I love to check Pinterest! Pastry Demi Chef de Partie, Onna, is daily inspired by our Head Pastry Chef, Diana.

7 ATLANTIC COD by Luca 24 years old, in our kitchen since November 2015 What is your signature touch? Definitely squid ink tortellini! Junior Sous Chef, Luca, wanted to recreate the Italian version of the British fish and chips. He suggests pairing it with a sparkling fruity white wine. SPRING CHICKEN by Patrizio 20 years old, in our kitchen since June 2017 What inspires you? My grandmother! Commis Chef, Patrizio, was inspired by his Italian roots to create the perfect combination of fresh ingredients, tied in with a homemade tomato purée delivering a delicious culinary experience. PEANUT BUTTER AND CHOCOLATE BONBON by Slimane 42 years old, in our kitchen since June 2015 What inspires you to cook? A challenge! Pastry Chef de Partie, Slimane, constructed this enchanting desert around his favourite ingredient, peanut butter, to share his passion for its delicious flavour. PISTACHIO & RHUBARB TART by Annabelle 21 years old, in our kitchen since August 2017 How difficult is it to create a dish like this? Just express yourself on a plate and it will be easy! Pastry Commis Chef, Annabelle, loves vibrant pink colours. Annabelle and her family have always grown Rhubarb at home, which developed her skills to work with this ingredient in the most unimaginable ways and increased her passion for this beautiful ingredient. GIN & TONIC GRANITA by Onna 22 years old, in our kitchen since October 2015 What research did you do to create this dish? I love to check Pinterest! Pastry Demi Chef de Partie, Onna, is daily inspired by our Head Pastry Chef, Diana. Her amazing knowledge, creativity and passion for food have inspired Onna and given her the opportunity to improve her skills. COCONUT & EXOTIC FRUIT LAYERS by Maryanne 21 years old, in our kitchen since July 2017 What is your signature touch? The spider effect! Pastry Comis Chef, Maryanne, designed her piña colada based dish by playing around with flowers and flavours to find the most ideal pairing.

STEAK SPECIAL. Every Tuesday 6-10pm 35 for 2 Dry-Aged Rump Steaks & a Bottle of House Wine FISH SPECIAL

STEAK SPECIAL. Every Tuesday 6-10pm 35 for 2 Dry-Aged Rump Steaks & a Bottle of House Wine FISH SPECIAL EVENING MENU If you have any food allergies or intolerances, please let a member of the waiting team know and we will do our very best to accommodate. However, because all menu items are prepared in a