Restaurant at The Moat House, Acton Trussell

Size: px

Start display at page:

Download "Restaurant at The Moat House, Acton Trussell"

Elmer Nash
6 years ago
Views:

00 Chicken liver parfait, crispy onion, Seville orange and red onion chutney, toasted sour dough SCALLOPS 10.

00 Crispy goats cheese, fig relish, beets, pickled pear, chicory salad, candied walnut v QUAIL 8.

1 A LA CARTE TO BEGIN RAVIOLI 7.00 Butternut squash and ricotta ravioli, roasted squash, squash velouté, chanterelles, truffled pecorino v PARFAIT 8.00 Chicken liver parfait, crispy onion, Seville orange and red onion chutney, toasted sour dough SCALLOPS Scallops, porcini mushrooms, black pudding, pancetta, shaved truffle GOATS CHEESE 7.00 Crispy goats cheese, fig relish, beets, pickled pear, chicory salad, candied walnut v QUAIL 8.00 Satay quail, toasted peanut, compressed cucumber, pickled radish CRISPY EGG 7.00 Crispy Legbar hens egg, bubble and squeak risotto, mushrooms v MACKEREL 9.00 Curry cured mackerel, Bombay potatoes, mango, coconut, coriander cress SOUP 6.00 Parsnip and apple, sage honey, shaved chestnuts v

2 A LA CARTE MAIN COURSE BEEF Rump cap of beef, slow cooked shin, carrot and thyme purée, dripping mash, ale sauce COD Cod poached in coconut milk, kaffir lime, mussels, tempura prawns, Chinese broccoli, Thai green sauce PORK Dingley Dell pork loin cutlet, black pudding sausage roll, puffed rind, caramelised apple, savoy cabbage, sage and mustard sauce PHEASANT Pheasant breast, mulled cabbage, roast pear, spiced squash jam and sprout tops STEAK oz fillet steak, thrice cooked chips, Portobello mushroom, vine tomato, ale battered onion rings, au poivre sauce LAMB Roast lamb loin, crushed swede, shepherd s pie, lentils, braised carrot, kale VENISON Venison saddle, braised haunch, parsnip, pickled pear, red cabbage ketchup, chestnut, Port wine sauce PLAICE Plaice fillet, whipped potato, tender stem broccoli, fish pie sauce CAULIFLOWER Roasted cauliflower, chick peas, tandoori paneer cheese, coconut, spinach v TART TATIN Parsnip and shallot tart Tatin, Double Barrell cheese, pickled walnut, cress and apple salad v

3 A LA CARTE VEGAN DISHES TO BEGIN BEETROOT 7.00 Beetroot, pickled beets, candied walnuts, chicory, fig relish, pear BUTTERNUT SQUASH 7.00 Butternut squash velouté, roasted squash, chanterelles, truffle MAIN COURSE CAULIFLOWER Curried cauliflower, chick peas, tandoori tofu, coconut, spinach, puffed rice RISOTTO Risotto of woodland mushrooms, kale, salsify, chestnut DESSERTS PEAR 7.00 Mulled pear, Pedro Ximenez sherry caramel, vanilla ice cream, toasted hazelnuts BROWNIE 7.00 Warm chocolate brownie, cherry sorbet, cherries in kirsch A LA CARTE SIDE DISHES All 3.00 House salad Minted new potatoes French beans and shallots Winter greens Honey glazed chantenay carrots Thrice cooked chips

4 A LA CARTE DESSERT PLUM PUDDING 8.00 Plum pudding, Pedro Ximenex sherry caramel, chocolate Brazil nut ice cream PEAR 8.00 Pear terrine, almond milk iced parfait, mulled pear, almond frangipane v PANNA COTTA 8.00 Blackberry panna cotta, walnut granola, aerated walnut sponge, apple sorbet CHEESECAKE 7.00 Clementine and ginger cheesecake, burnt orange syrup, gingerbread ice cream PEANUT BUTTER 8.00 Peanut butter fondant, banana jam, popcorn ice cream, toffee popcorn, peanut tuiles v CHOCOLATE AND MINT 9.00 Chocolate mousse cake, chocolate crumble, aerated mint chocolate, peppermint ice cream v ICE CREAM 6.00 Selection of ice creams, Belgian waffle, chocolate sauce, honeycomb v

5 A LA CARTE CHEESE SELECTION CHEESE 9.00 A selection of cheeses served with quince jelly, savoury biscuits, celery & grapes Coulommiers A soft ripened French cheese made from cows milk Double Barrel A full strong mellow flavoured English cheese, with a smooth finish made from cows milk Ossau Iraty This hard ewes cheese is made in the foothills of the Pyrenees in south west France. The nutty, caramel flavour owes much to the sweet milk of the local sheep. Oxford Isis A soft creamy cheese, which is washed in local honey mead to give it a velvety consistency and floral flavours Blanche A creamy goat s cheese coated with an alabaster powerful punch, perfumed aroma of dark forest honey, Perl Las A Welsh blue cheese that is creamy with a gently salty taste and is golden in colour v Bin No Port Selection 50ml Glass Bottle 800 Cockburn s fine ruby Gentle, easy drinking style 801 Taylor s 10yr Old Tawny Aged in large wooden casks for 10 years, giving it the tawny colour as well as complex dried fruit flavours including prune, fig and walnut 802 Taylor s Late Bottled Vintage On the nose, cassis and blackberry jam with hints of smoke and spice. Then sweet black fruits, spice and liquorice, with good concentration and soft texture 803 Warre s Vintage Port One of the finest Port producing years producing full-bodied and beautifully structured, yet delicate wine.

Restaurant at The Moat House, Acton Trussell

Restaurant at The Moat House, Acton Trussell GOURMET MENU 39.95 per person TO BEGIN TOMATO Heritage tomatoes, burrata cheese, Romesco, olive, basil, Sardinian wafer bread v LAMB Lamb shoulder scrumpet, carrot and apple rémoulade, lovage verde, goats