12 - 2.30pm and 6.00pm - 10.00pm Monday to Saturday
La Terrasse Restaurant has been awarded a rosette for culinary excellence
The food we serve is made from the highest quality ingredients available and where possible sourced locally. All the food we prepare is cooked in house by our award winning chefs, retaining the full freshness and taste.
TO COMMENCE
Seared Pigeon Breast Grillotine Cherry Tart, Sticky Lentils, Vegetable Linguine
Chicken Roulade Sage and Red Onion filling, Savoy Cabbage, Confit of Vegetables
French Onion and Thyme Soup (v) With Gruyere Cheese en Croute
Salmon Mouseline Creamed Leeks, Horseradish Tartare, Rock Oyster Beignet
Assiette of Shellfish Langoustine Consomme, Lobster Salad, Crayfish Jelly
Crab and Shrimp Cheesecake Cucumber, Red Pepper and Caper Dressing
TO CONTINUE
Three Bone Rack of Lamb Studded with Mint and Shallot, Garlic Potatoes, Courgette Rosti, Aubergine Tower
Oven Roast Halibut Wild Mushroom and Tarragon Crust with Truffle Scented Anna Potato, Braised Salsify
Mediterranean Encased Crottin Goats Cheese (v) Wilted Spinach, Ratatouie Sauce, Dressed Rocket
Steamed Monkfish Tail Oxtail Cannelloni, Fennel and Tomato Compote, Spinach Bechamel
Pan Fried Gressingham Duck Breast Coriander Potato Cake, Caramelised Endive, Carrot Purree and Clementine Orange
Fillet of Sea Bass Crushed Olive Ratte Potatoes, Marjoram and Lemon Flavoured Oil with Cauliflower
Fillet of Beef With Blue Cheese Drop Scone, Pearl Barley and Salferino Vegetable Broth
TO CONCLUDE
Baked Citrus Tart Glaze of Orange, Passion Fruit Syrup, Lime Chantilly
Strawberry Semmifredo Champagne foam, Balsamic reduction
Pineapple Parcels Honey Jelly, Vanilla Mascarponi, Coconut Cream
Mulled Wine Poached Pear Plum Puree, Creme Vanilla
Tasting of Chocolate Milk, Dark and White Chocolate
A Selection of Yorkshire Cheeses grapes, celery and biscuits
Should you have any special requirements, such as dietary, portion size or sauces served seperately, please do not hesitate to ask and we will be more than happy to accommodate your needs.
