Tristans Menus

 
22nd March

Mothering Sunday
2 Courses £18
3 Courses £22


 

Starters

 

A Baked teacup of mixed Fish chunks, spicy Chorizo and diced New Potato all in a Tomato and Rosemary Sauce topped with a butterflied King Prawn

Roasted Pepper, Buffalo Mozzarella, and Red Onion, Watercress Salad topped with vine on Cherry Tomatoes and drizzled with Basil Pesto

Slow roasted Barbecue pulled Pork Shoulder topped with lightly marinated julienne Carrots and a soft boiled Egg sprinkled with Watercress and a Garlic, Lemon Crumb

Roasted Beetroot and Pearl Barley Broth topped with a wedge or grilled Goats Cheese and homemade Parmesan Twists

Red Wine poached Pear served in creamy Stilton Soup sprinkled with watercress and Walnuts

French Brie lightly grilled until melting, served on a bed of Green Leaves and Cranberry Coulis


Mains

 

Oven roasted, Parma wrapped, Chicken Breast, crispy roast Potatoes, Tenderstem Broccoli roasted Carrots and Red Onions served with herby Chicken Gravy

Slow roasted crispy crackled Belly Pork on creamy Mash, Fine Beans, roasted Carrots and Parsnips with a creamy Stilton and Chestnut Mushroom Sauce

Pan fried Plaice sat on Saffron and Sweetcorn Puree with Roasted Parsnips, Fine and Broad Beans sprinkled with Rocket and Spring Onion

Lightly spiced Chinese Broth loaded with Ramen Noodles, julienne Carrots, Pak Choi and Chinese Mushrooms topped with silken Tofu and a soft boiled Egg

Medium rare roasted Top Rump Steak served on crispy roast Potatoes, Fine Beans and roasted Parsnips drizzled with caramelized Onion Gravy

Fresh Egg Lasagne Cannelloni stuffed with lightly spiced Black Bean and Beetroot Puree served on roast Peppers and Red Onion and a Harissa Yogurt Bean Salad

Our classic homemade Steak Burger topped with fresh Mozzarella, Basil Pesto, Roasted Peppers and Red Onions all in a toasted Ciabatta Roll served with Watercress and Sweet Potato Fries


Desserts

 

Individual Raspberry and White Chocolate Cheesecake with Gingersnap base

Dark chocolate Brownie bite served with spring Berry Compote and topped with a quenelle of caramelized Crème Brulee

Lemon Curd and Toasted Almond Bread and Butter Pudding

Vanilla Panna Cotta topped with Seville Orange Marmalade Sauce Sprinkled with Pistachio Crumb

A selection of Cheese, Biscuits, Grapes and Chutney £2.00 SUPPLEMENT