The Three Legged Cross

 

Spring Table D’hôte Menu

 

 

To Begin

 

Salmon

Collops of Smoked Salmon with Creamed Crab, Served with Dressed Mixed Leaves

 

Soup

Cream of Minted Pea Soup, Dressed and Finished with Fresh Pea Shoots

 

Chicken

Chicken Parfait with Confit Rabbit, served with Chutney and Toast

 

 

To Follow

 

Chicken

Corn Fed Chicken Breast, with Mustard Mash, Mixed Vegetable Panache, and a Chicken Veloute

 

Bass

Pan Seared Wild Sea Bass Fillet, with Roasted Mediterranean Vegetables, Samphire and New Potatoes

 

Penne Pasta

Fresh Egg Penne, with a Rich Tomato and Basil Sauce, served with Spinach and Parmesan

 

 

To Finish

 

Toffee

Sticky Toffee Pudding, with Treacle Toffee Sauce and Chantilly Cream

 

Crumble

Apple and Rhubarb Crumble, served with Fresh White Chocolate Vanilla Custard

 

Brioche

Brioche Bread and Butter Pudding, soaked in Rich Egg and Vanilla Custard with Sultanas