 The Menu below is a sample of the cuisine available, as menu items change with seasonality and the discretion of the Head Chef.
number forty Dinner Menu
APETISERS
Chicken liver parfait,
toasted homemade brioche, tomato chutney
£4.25
Smoked haddock chowder
£4.95
Pan fried pigeon breast,
cauliflower puree, sauteed green grapes
£6.50
Smoked salmon “classic”
£ 8.25
Salted cod brandade,
paprika and herb crostini
£5.95
Devilled lamb kidney,
toasted sour dough
£ 4.95
MAIN COURSES
Braised ox cheeks
fresh buttered pasta
£11.25
Pan fried sea bass,
carrot blini, wild mushrooms, chestnut puree
£14.95
Confit duck leg,
puy lentils
£12.95
Salmon and cod fish cake,
wilted spinach, chive beurre blanc
£10.95
Pork cutlet,
fondant potato, swede & carrot puree, calvados sauce
£10.50
SIDES £ 2.95
Haricots verts
Baked flat mushrooms
Home made chips
Roasted root veg
Pomme Purée
Mixed leaf salad
SWEETS £6.75
Classic creme brulee
Apple and cinnamon tart fine, vanilla ice cream
Home made Bailey's cheesecake
Traditional Black Forest Gateau
Pear crumble, pouring cream
Selection of home made ice creams:
vanilla, pistachio, chocolate
Selection of home made sorbets:
lemon, mulled wine, orange
A selection of European cheeses served with oat biscuits and bread.
If you can’t manage a dessert, why not try a cup of espresso ice cream? £2.50
Chocolate Truffles (6) £3.00
|
