Rick Stein’s ‘The Seafood Restaurant’
Set Lunch Menu – Summer 2011Starters
Fish and Shellfish Soup with Rouille and Parmesan.Salad of Griddled Sardines with Sun-dried Tomatoes and Fennel Seeds.Lobster and Fennel Risotto with Lemon Oil.Ragoût of Turbot and Scallops with Vouvray and Basil.A Cassolette of Chiperones with Migas.
Tiny squid fried with garlic and chilli, sprinkled with crisp bread crumbs with olive oil and paprika
Baked Fillet of Hake with Ibérico Ham, Pimentón and Pardina Lentils.Albacore Tuna with Balsamic and Soy Glaze, Rice Noodles, Coriander, Lime and Chilli Salad.Fillet of Gilt Head Bream with Roasted Fennel Seeds and Sauce Vierge.Fillet of Brill with Local Samphire and Beurre Blanc.Rib Eye Steak with Bearnaise Sauce.
Served with thick chips and salad.
plus a choice of two of the following accompaniments per person:
Leafy green side salad Cornish minted new potatoes Thin or Thick cut chipsMélange of fine beans Broad beans, peas, and tomato strips Glazed chantenay carrotsSpinach with nutmeg
Hot Chocolate Fondant with Vanilla Ice Cream and Crème Anglaise.
(Baked to order please allow 15 minutes)
Strawberry Pavlova with Crème Chantilly and Vincotto.Vanilla Panna Cotta with Poached Plums.Rice Pudding Tart with Caramel Topping and Butterscotch Cream.A Selection of Cheese with St Johns Chutney and Crackers.
Menallack Farmhouse, Cornish Brie and Cornish Blue.
The above dishes are subject to change depending on the catch of the day and seasonal specials. It provides anindication of the types of meals provided.