December 2010 Menu

Cambridge Quy Mill Hotel

Restaurant Menu

To Start

Curried Parsnip Soup, Mulled Baby Pear

Pressed Telmara Farm Duck and Cured Foie Gras, Pineapple and Chilli Pickle

Lincolnshire ‘Hot’ Smoked Eel, Beetroot, Radish and Frisee

Wood Pigeon, Pork Boudin and Marinated Baby Fig Salad, Goats Cheese Croustade

Sauteed Scallops and Girolles, Toasted Brioche, Garlic Butter

Binham Blue and Pear Trifle, Walnut Wafer, Pear Relish

To Follow

Loin of Rabbit, Tortellini of Leg, Langoustines, Braised Chicory, Trompettes, Rosemary Cream

28 Day Aged Sirloin Steak, Grilled Field Mushroom & Tomato, Hand Cut Chips, Chestnut Butter

‘Head to Toe’ of Suffolk Pork, Crushed Celeriac, Buttered Spinach, Quince, Aspall’s Cyder Sauce

Denham Estate Venison, Caramelised Cauliflower, Braised Red Cabbage, Cranberry Jus

English Watercress, Organic Goats Cheese and Thyme Risotto, Toasted Pine Nuts

Mustard Glazed Cod Loin, Herb Mash, Creamed Leeks

Steamed Sea Bass, Mussel Tartare, Buttered Kale, Fondant Potato

Wild Mushroom Pithivier, Roasted Roots, Truffle Foam

To Finish

Toasted Coconut Alaska, Exotic Fruits

Fig & Frangipan Tart, Mascarpone

Cinnamon Brulee, Honey and Hazelnut, Pain Perdu

Perry Poached Pear, Stinking Bishop

Hot Chocolate Fondant, Banana and Yoghurt, Granola

East Anglian Farmhouse Cheese with Chutney, Grapes and Suffolk Rusks