If you’d like to book a table at The Pier for a date after 31st March 2019, please call 01255 241212 or email [email protected]
Sunday lunch menu
Sunday Lunch Menu 20th December 2020
Starters |
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Talbooth Smoked Salmon and Potato TerrineHerb mayonnaise, pickled cucumber, fennel and dill (E, F, Mu, SD) |
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Serrano Ham and Compressed MelonCreamed goats cheese, basil pesto and candied pumpkin seeds (Mk, SD) |
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Butternut Squash VeloutéSage Chantilly and pine nuts (Mk, N, SD) |
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Poached Haddock and Mersea Crab CakeHen’s egg and chive beurre blanc (C, E, F, G, Mk, SD) |
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Leek, Potato and Wild Mushroom TartletTruffle foam and chive (G, Mk, SD) |
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Confit Duck Boudin and Liver ParfaitSmoked duck, pear, mizuna and walnut (E, G, Mk, N, SD) |
Mains |
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Roast Ribs of Dry Aged English BeefYorkshire pudding, roast potatoes and gravy (E, G, Mk, SD) |
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Rump of Suffolk LambHerb gnocchi, king oyster mushroom and cavolo nero (E, G, Mk, SD) |
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Breast of Devonshire DuckJerusalem artichoke, fondant potato and rainbow chard (Mk, SD) |
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Tenderloin of Dingley Dell PorkPomme purée, maple glazed Roscoff onion, black garlic and mustard sauce (Mk, Mu, SD) |
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Pave of Sea TroutLyonnaise potatoes, charred gem lettuce and curried velouté (F, Mk, Mu, SD) |
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Butter Roast Hake FilletHaricot blanc, tiger prawn, samphire and nduja cream (C, F, Mk, Mu, SD |
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All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk) |
Desserts |
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Belgian Triple Chocolate BrownieTahitian vanilla ice-cream, caramelised banana and coriander (E, G, Mk, SD) |
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Warm Pear and Apple CrumbleRoasted hazelnut and cinnamon ice-cream (E, G, Mk, N, SD) |
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Treacle TartToffee dressing, orange blossom Chantilly and lime marshmallow (E, G, Mk, SD) |
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Chef’s Selection Cheese BoardHomemade quince chutney, biscuits, grapes and celery (Ce, E, G, Mk, N, SD) |
£45.00 per person |