To Start

Fish bisque

A classic bisque full of flavour using salmon, cod, and bream with fresh tomatoes, ginger and fresh fish stock served with chunky bread

Goat’s cheese and ratatouille tart

A pastry case filled with roasted vegetable ratatouille topped with goat’s cheese and served with cress and basil pesto

Smoked haddock, pea and parmesan risotto

A risotto of smoked Scottish haddock, garden peas, fish stock and parmesan

Mains

Hake supreme

Fresh Hake fillet with parmesan and herb crust served on crushed potatoes and basil pesto

Gressingham Duck

Confit Gressingham duck served with cave aged cheddar daphinoise potatoes, buttered spinach and a red wine, thyme and port reduction

Pork Fillet

Pan roasted British pork tenderloin, Medjool dates, chive mash and calvados jus

Desserts

Sticky Toffee Pudding

A rich date pudding served with vanilla ice cream, toffee sauce

Burnt lemon cream with raspberries

A mixture of rich custard, flavoured with vanilla, lemon and raspberries topped with burnt caramel, served with shortbread

Continental fine cheeses

The Chequers, Weston Turville

25th June 2014