Roast & Relish at The Tabloid Every Saturday

ROAST & RELISH SAMPLE MENU

 

ANTIPASTI

A selection of carefully crafted mouthwatering mezes, antipasti, marinated fish and shellfish individuals and more served with pickles and dressings

 

CHARCUTERIE

Parma ham, Coppa, homemade pastrami, smoked sausages, pȃtes, galantines and more

Served with a variation of complimenting condiments and freshly baked bread

 

SOUPS

Roast pumpkin and walnut soup V,NG

Shellfish bisque finished with cognac and coconut milk LF, NG

Served with mature cheddar cheese croûtes

 

PASTA 

Casarecce tossed with smoked chicken, lentil and porcini cream

Orecchiette ‘al orto’ with seasonal vegetables and pesto V

 

CARVERY

Roast rib of beef brushed with roasted garlic served with own jus, French mustard and horse radish cream NG, LF

Baked Gammon, roast pan juices spiced apple and pepper corn relish NG,LF

Roast whole chicken stuffed with a sage and onion farce cranberry and red wine relish NG,LF

Leg of lamb seasoned with thyme, sumac, lemon zest, garlic and yogurt served with a thyme and garlic jus and a homemade mint sauce, spiced aubergine and tomato relish NG

 

MAINS

Sole paupiettes with a salmon and basil mousse, wilted spinach and saffron clam reduction NG

Pea royal, served on braised barley in vegetable nage V

Selection of roasted Autum vegetables with fresh thyme V,NG,LF

Buttered creamed carrots V, NG

Goose fat roasted potatoes with rosemary NG,LF

 

INTERNATIONAL CHEESE BOARD

A selection of hard, semi hard, soft and blue vein cheeses

Complimented with grapes, water biscuits, grissini, chutneys, dried fruits and nuts

 

DESSERTS

A selection of extravaganza dessert selection from our pastry chef including favourites, tarts, flans, mousses, gateaux, crèmeux, individuals and more

 

ICE CREAM

A selection of ice creams and sorbets served with condiments

Served with melted chocolate and fresh dipping fruits

 

TEA AND COFFEE

Served with flavoured chocolate slab