ValDay menu - Titanic Hotel Liverpool

VALENTINES MENU 2016
Amuse bouche – celeriac veloute (gf)
TO START
Goosnargh chicken croquette, sweetcorn, hazelnut, smoked garlic
Diver caught scallop, chilli, ginger, spring onion, coriander, cashew nuts (gf)
Pressed duck, foie gras terrine, date, sourdough
Cornish crab tian, avocado, apple, frisse (gf)
Pea veloute, salt cod, chips (gf)
Beetroot risotto, goats curd, walnuts, sorrel (v) (gf)
TO FOLLOW
Venison loin, confit potato, squash, savoy, chocolate granola crumb
Beef wellington, carols potatoes, salsify, giroles
Spatchcock poussin, broccoli, almonds, curry veloute (gf)
Stonebass, smoked bacon, butterbean stew (gf)
Salmon, basil crushed potatoes, gem lettuce, red pepper vierge (gf)
Artichoke baraguoile, burnt onion water (v)
TO FINISH
Chocolate fondant, chocolate sorbet, raspberry, basil
Pistachio custard tart, cherry sorbet
Assiette of stans desserts for two
Peach melba, amaretti biscuits
Sorbet of love potion no9
British and French cheeses to share
TO ENJOY
selection of petit fours
£55.00 Per Person