Wild Duck - Vollständiges Menü

Chateau Filhot, Bordeaux

New Potatoes, Parsley Capers

with Cockles, Creamed Leeks Green Sauce

with lemon Marie Rose

with Tomato, Rocket Garlic Butter

with Game Bird Ragu Parmesan

with Hazelnuts, Salsify, Kale Gorgonzola

with Parmesan Crisp, Marscapone Squashed Seed

with Pistachio Ice Cream

with Creme Fraiche

With Caramelised Banana

with Vanilla Ice Cream

Vanilla, Chocolate, Salted Caramel or Pistachio. Served with Hot Chocolate Sauce or Espresso £1 Supplement

with Cream

with red wine pickled shallots, lemon tabasco

Carrots, Lamb's Lettuce, Sesame, Soy Ginger

with Dunkerton's cider, shallots creme fraiche

with lemon mayonnaise

Cornish Brown White Picked Crab Meat with Chilli Mayonnaise

with Piccallili

with Procuitto

Goats Curd, Walnuts Watercress

Domaine L'Ancienne Cure

with Asian Style Salad, Fennel, Cucumber Chilli

Chopped Steak, Capers, Shallots, Parsley, Yolk, Tomato Vinaigrette Toasted Sourdough

Apple or Strawberry

With Parsnip Puree, Roast Carrot Horseradish

with Braised Red Cabbage Wild Mushroom

with Mash Greens

with Aioli Green Salad

with French Fries Crushed Peas Tartare Sauce

with French Fries

with Creamed Potato, Smoked Bacon Caramelised Shallots

Braised Short Rib with Parsnip Puree, Roast Carrot Horseradish

with Truffle Puree, Chesnut Mushrooms Sourdough Crumb

Raw Goat's Milk, Traditional Rennet; A taste and texture rang- ing from grassy, bright and silky to earthy and fudgey. When slightly mature the long savoury flavours coat the mouth

Raw Cow's milk, Traditional Rennet; A cheese to sit down and eat rather than nibble at, a balance of rich mineral flavours and acidity with a crumbly texture that's not overly dry

with French Fries, Crushed Peas and Tartare Sauce

Raw Cow's milk, Traditional Rennet; The texture is soft and creamy without being weak. The way the cheese is made allows the flavours of the milk to be expressed

Pasturised Cow's Milk, Traditional Rennet; The texture of the paste is soft and yolky with a glossy appearance. The rind, which is washed with salt water several times during maturation, is peachy in colour often with a secondary bloom of delicate white g