Transcription of 2 AA ROSETTE MENU PUB CLASSICS MENU - The Chequers …
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2 AA ROSETTE MENU PUB CLASSICS MENU - The Chequers …
STARTERSHAND DIVED SCALLOP TARTAR, CROMER CRAB, FENNEL POLLEN, ROE POWDER, SQUID INK TUILLE, DILL OIL - 9 PRESSED CHICKEN TERRINE, PICKLED SHALLOTS, GOLDEN RAISIN GEL, CRISPY CHICKEN SKIN, SOURDOUGH TOAST - 9 TWICE BAKED CHEESE & ONION SOUFFLE, SMOKED POTATO VELOUTE, BUTTERED SPINACH, PARMESAN CRISP - 8 MAIN COURSESOVEN ROASTED BREAST OF GUINEA FOWL, BLACK TRUFFLE POTATO CAKE, CHARRED LEEKS, THYME ROASTED HERITAGE CARROTS, BURNT ONION CRUMB, MADEIRA JUS - 19 DERBYSHIRE LAMB RUMP, ROSEMARY BOULANGERE POTATO, BROAD BEANS, ENGLISH GARDEN PEAS, BAKED SHALLOT PETALS, PARSLEY OIL, LAMB STOCK REDUCTION - 19 PAN SEARED HALIBUT, BRUNOISE OF VEGETABLES, STEAMED CLAMS, MUSSELS, SEA VEGETABLES, SAMPHIRE & SHELLFISH CREAM SAUCE - 19 WILD MUSHROOM PITHIVIER HERB DAUPHINOISE, CHARRED CHICORY, BEETROOT PUREE, TARRAGON OIL - 15 ADDITIONAL SIDESPANACHE OF SEASONAL VEGETABLES, TWICE COOKED CHIPS, BRAISED RED CABBAGE, HOUSE SUMMER SALAD, HOMEMADE ONION RINGS
starters hand dived scallop tartar, cromer crab, fennel pollen, roe powder, squid ink tuille, dill oil - £9 pressed chicken terrine, pickled shallots, golden raisin gel, crispy
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