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]
Valentine’s dinner
14th February 2019
Mersea Crab MayonnaiseCantaloupe melon, wasabi, dill and sardine dressing |
|
Norfolk Quail PithivierCeleriac and apple remoulade with Madeira jus |
|
Winter Truffle and Manchego Cheese Ravioli (V)Mushroom purée, tahoon cress and girolle mushrooms |
|
Pan Seared Rougié Foie GrasKaffir lime infused pineapple, pistachio and chicken glaze |
|
Dill Coated Talbooth Smoked SalmonSmoked trout mayonnaise, apple, radish and keta caviar |
|
Poached Native Lobster with Claw Spring RollSweetcorn, bacon and spring onion |
|
- |
|
Pan Roast Hand Dived ScallopsButtered leeks and caviar beurre blanc |
|
Goats Cheese and Basil Arancini (V)Tomato chutney and curry velouté |
|
- |
|
Chateaubriand of Dedham Vale Beef (for two persons)Potato pressing, Jerusalem artichoke, rainbow chard and Madeira jus |
|
Best End of Suffolk LambCumin scented parsnips, lamb babajon and Romanesco |
|
Breast of Creedy Carver Chicken and Confit Leg CroquetteCardamom infused carrot, smoked pomme purée and chicken jus |
|
Slow Roast Saddle of Thetford Forest VenisonFondant potato, poached blackberry, black pudding, crosnes and kale |
|
Confit Pavé of Cod with Crispy Lobster CannelloniCauliflower, almond and curry velouté |
|
Ricotta and Cep Dumplings (V)Pine nuts, butternut squash, confit egg yolk and tenderstem broccoli |
|
- |
|
Jelly and Ice-creamRose water, raspberry and meringue |
|
Strawberry Ripple CheesecakePink Champagne jelly and lychee ice-cream |
|
Lemon TartMarshmallows, meringue and orange water crème fraiche |
|
Chilled Chocolate Mousse with Hazelnut CentreCaramel ice-cream, banana and honeycomb |
|
White Chocolate and Coconut SouffléRoasted spiced pineapple, rum jelly and coriander |
|
Selection of British and French cheesePear chutney, grapes and celery |
|
- |
|
Coffee and Petits Fours |