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]
December 2019
Mr G’s Sample Menu
Mr G’s is a self-contained private dining space which can be hired for a lunch or dinner with friends, colleagues or a special celebration. Whatever the occasion, having your own dedicated chef & waiting staff and a private terrace garden for pre-dinner drinks, turns your party into something really special in a unique space.
From the menu below, you may select two options, plus a vegetarian option to start you off, a meat, a fish and a vegetarian option for the main event and two puddings plus a cheese course for each of your guests to choose from. Then, as the host, we ask that you collect everyone’s choice & pass it on to the team here at least 14 days in advance of the event.
To start you off… |
|
|---|---|
|
The allergens contained in each dish are shown in brackets () |
|
Chef's selection of soupsClam & sweetcorn chowder (C,Ce,F,G,Mk,Mo) OR Curried squash soup, parsnip crisp, herbed crème fraîche (v) (Ce,Mk) |
|
Cod gravadlax, spinach & wasabi houmous bruschetta (F,G) |
|
Prawn & crab tian, roasted red pepper & avocado mousse (C,E,Mk) |
|
Roasted squash ravioli, shallot & rosemary purée, feta & pumpkin seeds (V) (E,G) |
|
Partridge schnitzel, puy lentils, salsa verde, quails egg (E,G,Mk) |
|
Suffolk ham hock scotch egg, piccalilli (E,G,Mk,Mu) |
|
Chickpea falafel, carrot and chilli purée, red quinoa taboulleh (v) (Ce,E,G,Mk) |
|
Smoked haddock fishcake, mint pea purée, poached hens egg (E,F,G,Mk) |
Caught in the middle... |
|
|---|---|
Free range chicken, pancetta, potato gratin, tender stem broccoli & red wine jus (E,Mk,SD) |
|
Pan fried hake, spinach, garlic and oregano sauté potatoes, roast vine tomato, salsa verde (F,Mk,Mu,SD) |
|
Pumpkin risotto, goats cheese & cranberries (v) (Ce,Mk) |
|
Salmon en croûte, citrus & chive cream cheese, sautéed spinach, white wine sauce (F,G,Mk,SD) |
|
Duck breast, sweet potato rösti, sugar snaps, cherry jus (Mk,SD) |
|
Bream fillets, parsnip purée, tenderstem broccoli, raisin & caper beurre noisette, parsnip crisps (F,Mk,SD) |
|
Wild mushroom stroganoff, braised buckwheat, sour cream, crispy capers & cornichons (v)(Ce,G,Mk,SD) |
|
Whole roasted partridge, chestnut mash, braised red cabbage (G,Mk,SD) |
|
Pork cutlet, burnt onion puree, dauphinoise potato, savoy cabbage & bacon (Ce,Mk) |
|
Donald Russel 200g fillet steak, balsamic braised shallots, fondant potato & roasted vine tomatoes – (Ce,Mk,SD) |
To carve... |
|
|---|---|
|
Served with additional vegetables to compliment the chosen dish. |
|
Roast sirloin of English beef, goose fat potatoes & yorkshire pudding (E,G,Mk,SD) (£5 supplement per person) |
|
Leg of lamb, mint roasted new potatoes & rosemary jus (Mk,SD) (supplement June to August £5 per person) |
|
Beef wellington, dauphinoise potato, balsamic shallot & red wine jus (E,G,Mk,SD) (£8 supplement per person) |
|
Roast loin of pork, parsley mash, apple sauce, crackling (Mk,SD) |
Puddings... |
|
|---|---|
|
Coffee available upon request at an additional charge |
|
Apple & cardamon crème brûlée with cinnamon shortbread (E,G,Mk) |
|
Chocolate and orange tart, caramel ice cream and candied orange (E,G,Mk,S) |
|
Lemon and honey pannacotta, poached pear and brandy snap (E,G,Mk,SD) |
|
Mojito cheesecake, lime mascarpone and mint coulis (E,G,Mk,SD) |
|
Biscoff parfait, caramelised banana, toasted almonds and crushed honeycomb (E,Mk,N) |
|
Blackcurrant mousse, violet cream and fresh blackcurrants (E,Mk,SD) |
|
Pear & walnut crumble with crème anglaise (E,Mk,N) |
|
European cheeseboard (8.75pp if taken as additional course) (Ce,G,Mk,Mu,N,SD,Se) |
|
|
Allergens Key: |
The cost of Mr G’s is £175.00 to hire the room and £36.00 per person for the three course meal. |
