Waterside House a la carte Menu

This year we will offer a fixed price for a two or three course lunch or dinner. Two courses 42.50 Three Courses 50.00 First Courses Terrine of ham hock with piccalilli and toasted spelt bread with English mustard butter Galantine of quail, tea spiked raisins and walnut salad Sea Bass ceviche, sweet corn jelly and parsnip crisp Salad of char-grilled south coast squid, sweet spring onion chilli sauce In House Hot Smoked Salmon Loin and crispy pork belly, wood roasted baby beets and horseradish cream English asparagus and wild herb salad, and poached duck egg Goats Cheese Pannacotta, Aubergine caviar, with Roasted Bell Peppers and Sour Dough Tuile

Main Courses Braised Feather Blade and pan roasted fillet of beef, parsnip creamed potatoes, caramelised chicory, wood roasted cherry tomatoes and Jerusalem artichoke crisp Braised Pork Cheek and Pressed Pork Belly, truffled celeriac and white bean fondue, violet carrots and beer braised fennel Saddle of rabbit in Savoy cabbage, pistachio korma and tomato Puy lentils Wood-roasted Sea Bass, confit potatoes with Cornish crab, glazed fennel and sauce Vierge Poached turbot and cockles with asparagus, celeriac puree and brown shrimp sauce Fillet of wood- roasted mackerel, cherry tomato and olive crust, purple sprouting broccoli, butter beans with roast pimento coulis Vegetarian Main Courses Welch goats cheese and baby shallot Tatin, tarragon, aubergine and spring vegetable roulade and basil pesto Courgette, Butternut and Caramelised Red Onion Filo Parcel, Wilted Spinach, Rosemary Fondant Potato and Tomato Cream Sauce Wood-roasted artichoke and asparagus goose egg frittata with herb salad Puddings English trifle with a sorbet of Norfolk raspberries and sugared nuts Lemon Meringue Layered Parfait, Black Cherry Compote and Chocolate Tuile Dark Chocolate mousse Tart, with blood orange sorbet Perry jelly and summer fruits with elderflower ice cream Rhubarb and ginger polenta crumble with soured vanilla ice cream Raspberry shortcake Apple Tart Tatin with Cinnamon and Crme Fraiche British Cheese Plate supplement of 5.75 per person

Please note that all of the prices listed above are subject to VAT at the current rate and are valid until December 2012. You may be advised of any variations in availability or price should circumstances dictate. Vintages might be subject to change.