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 18th April 2021
Starters |
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Talbooth Smoked Salmon CroquettesPoached hens egg, pickled shimeji mushrooms and gem velouté (E, F, G, Mk, SD) |
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Confit Chicken TerrineSmoked mayonnaise, baby leeks and black garlic (E, Mu, SD) |
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Leek and Potato VeloutéQuails egg and chive (E, Mk, SD) |
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Serrano Ham and Creamed Goats CheeseSesame seed tuille, Heritage tomato, basil, honey and mustard dressing (G, Mk, Mu, Se) |
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Grilled Fillet of Cornish MackerelBrown crab mousse, broad bean, pickled mouli and coriander (C, F, Mk, SD) |
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Truffle AranciniMustard mayonnaise, rocket, smoked cheddar and truffle sauce (E, G, Mk, Mu, 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, chestnut mushrooms, rainbow chard and red wine jus (E, G, Mk, SD) |
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Tenderloin of Dingley Dell PorkPomme purée, truffled peas, maple cured bacon and mustard cream (Mk, Mu, SD) |
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Breast of Devonshire DuckFondant potato, asparagus and broad beans (Mk, SD) |
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Fillet of Sea BreamPotato pressing, samphire and mussel cream (F, Mk, Mo, SD) |
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Butter Roast Pave of HakeJersey Royals, wild garlic, smoked eel and curry velouté (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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Treacle Steamed Sponge PuddingConfit orange and warm custard (E, G, Mk, SD) |
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Triple Belgian Chocolate CheesecakePoached pears, Paddy and Scott’s coffee jelly (E, G, Mk, SD) |
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Warm Bakewell TartMaple roasted plum, Merlot ice-cream and toasted almond (E, G, L, Mk, N, SD) |
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Chef’s Selection Cheese BoardHomemade quince chutney, biscuits, grapes and celery (Ce, E, G, Mk, N, SD) |
£47.00 per person |