pescatarian menu excellence

PESCATARIAN
MENU EXCELLENCE
ON ARRIVAL
A glass of Charles Heidsieck Champagne with a selection of seasonal canapés
TO START
(V) Warm salad of honey-glazed roasted fig, Hooton watercress,
Tynesborough goats cheese, rye bread croutes, red onion
and toasted walnuts and linseeds
“Tiramisu” of Filey crab, Papaya and Mango with mascarpone,
Keta caviar and seaweed tuille
Seared King scallop with cauliflower puree, ‘Morcilla’ Sauternes dressing
and Granny Smith apple and Nasturtium salad
MAIN
Salt baked celeriac with courgettes, celeriac puree, peas, feves
and summer leaf salad
Fresh Market Fish of the day
Pressed gateau of Provence vegetables and feta cheese with
tempura courgette flower, black olive dressing
and baby root vegetables
CHEESE
Optional cheese course from our British selection course from the trolley
served with quince, truffle-scented “Two Liverpool Cathedrals honey”
and seasonal fruit
(Supplement £14.50 for 5)
DESSERT
Theme on caramel:
to include; Apple and toffee mille feuille, salted caramel ice cream,
bordelou and sesame tuille
“Yoghurt and Honey”
to include; “Heather” honey cake, yoghurt pannacotta and Baked Alaska
with fresh honeycomb and bee pollen
“The Jackson Pollock”
Spiced upside down cherry cake, with crushed pecans, mango,
cherry, yoghurt and honey purees
Lemon curd and Claremont Farm strawberries Pavlova with
Turkish Delight ice cream and white chocolate and pistachio shard
Coffee and petit fours (optional £6 per person supplement)
£69 per person for aperitif, canapés and three courses
Paul Askew