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ANDROMEDA LA DEA
Sample Menu – Chef John Smith
Breakfast menu
Brioche pain perdu, Roast apricots
Poached haddock, poached egg, milk foam
Full English: Merguez sausage, black pudding, pancetta crisp, confit tomatoes, homemade baked beans, fried egg
Selection of pastries, cured meats
Toast, butter and conserves
Porridge: Oats and raisins, roast banana, honey and rum glaze
Lunch
Starters
Soup du jour: Spiced pumpkin, confit duck, poached quail egg, sage crisps
Cured meats, foccacia, marinated mozzarella, olive and balsamic dip
(to share or for one)
Chicken and foi gras terrine, homemade piccalilli, cepe brioche
Salmon gravlax, horseradish crème fraiche, cured carrots, marinated beetroot
Pear and roquefort salad, candied walnuts, apple vinaigrette
Maincourse
Crab linguini: Chilli, lemon puree, salsa verde, sunblushed tomato, rocket
Fish of the day: Roast cod, pea veloute, smoked pomme puree, selection of vegetables
Cheese toastie: Jamon Iberico gruyere cheese, truffle shavings, toasted brioche
Saffron risotto, roast scallops, smoked herring roe
Chicken ceasar salad, herring, herb crostini, pancetta crisp, parmesan shavings
Shallot tart tatin, blacksticks blue, rocket, shallot vinaigrette
Evening menu
Starters
Soup du jour: Pea and ham, coconut veloute
Jambalaya, spiced cod
Beef carpaccio, popped capers, vegetable vinaigrette
Chicken liver parfait, house chutney, mixed leaf salad
Tempura of vegetables, tomato vinagrette
Main course
Fillet steak, roast baby vegetables red wine and port jus
Duck a’la orange, confit duck legs, wilted spinach
Lobster veloute, Seafood casserole, Orange essence
Fish of the day: Dover sole, shellfish ragout, beurre noisette
Beetroot risotto, roast goat cheese, toasted walnuts
Duo of lamb: Confit shoulder and roast rump, salt baked turnip, carrots and shoots, homemade curd
Vegetable cassoulette
Desserts
Chocolate fondant, vanilla ice-cream
Apricot soufflé, apricot sauce
Vanilla pannacotta, mulled fruits, lemon jelly
Treacle and spice cake, brown butter ice cream
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