2011 Pre Christmas Menu
Webbe’s Rye
Luncheon menu
£20
Parsnip, Bramley and Ham Hock Soup
or
Marinated Loch Duart Salmon with Guacamole and Créme Fraiche
or
Duck Liver Parfait with Quince and Pear Chutney
or
Seafood salad with Tomato salsa, Lime Dressing and Sesame Wafers
or
Soft Goats Cheese with Pickled Beetroot, Basil and Pine Nuts
…………………………..
Traditional Roast Turkey with Chestnut stuffing, Game Chips
or
Roast Fillet of Hake with Mussel Broth and Winter Greens
or
Wild Mushroom and Artichoke Pithivier with Roast Root Winter Vegetables and Sage Butter Sauce
or
Pheasant Wrapped in Pancetta with Jus
Game Sausage, Savoy Cabbage and Caramelized Parsnips
or
Slow Cooked Ox Cheek in Shiraz with Garlic and Herb mash
…………………………..
Christmas Pudding with Brandy Sauce
or
Pear Poached in Mulled Wine Liquor with White Chocolate Parfait
or
British Cheese Cheese with Apricot Chutney
or
Passion Fruit Sorbet Baked Meringue with Tropical Fruit
Lime Syrup
or
Sweet Chestnut Praline Mousse with Meringue, Orange Caramel Sauce and Clementine Sorbet
………………..
Coffee and Mince Pies
Twenty pounds
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2011 Pre Christmas Menu
Webbe’s Rye
Dinner Menu
£28
Appetiser
Parsnip, Bramley and Ham Hock Soup
…………………..
Home Cured Venison with Beetroot Relish
and Horseradish Cream
Tiger Prawn, Courgette and Aubergine Tempura
with Chilli and Cucumber Dip
Seafood salad with Tomato salsa, Lime Dressing and Sesame Wafers
Soft Goats Cheese with Pickled Beetroot, Basil and Pine Nuts
Duck Liver Parfait with Quince and Pear Chutney
………………………….
Pheasant Wrapped in Pancetta with Jus
Game Sausage, Savoy Cabbage and Caramelized Parsnips
Pan Fried Sirloin of Tottingworth Farm Beef with Fondant Potato, caramelised Shallot and Chanterelle Jus
Twice Cooked Pork Belly with Celeriac and Bramley and Sage Compote
kale, cider Jus
Roast Fillet of Loch Duart salmon with Herb Crumble, Mussel and Root Vegetable Broth
Wild Mushroom Pithivier with Roast Root Winter Vegetables and Thyme Butter Sauce
……………………………………….
Christmas Pudding with Brandy Sauce
Selection of British Cheeses with Apricot Chutney
Trio of Ice Creams with an Almond and Orange Tuile
Sweet Chestnut Praline Mousse with Meringue, Orange Caramel Sauce and Clementine Sorbet
Pineapple Tart Tartan with Ginger Bread Ice Cream and Toffee Sauce
Orange Mousse with Grand Marnier Curd and Dark Chocolate Genache
……………………………………….
Coffee, Tea and Mince Pies
Twenty Eight Pounds
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