Andrew Bellchambers
Fine Dining Chef
Tel: 01243 574 394
Mob: 07733 264 795
Menu Suggestions
Starters
Veloute of Cauliflower with Brunoise of Scallops
*
Mashed Carrot Tart with Kohlrabi, Pinenut,
& Coriander Dressing
*
Smoked Haddock & Mustard Chowder
*
Scallops with Pureed Shallots
& Black Pepper Tangerine
Main Courses
Roast Loin of Venison
with Savoury Fig Tarts
*
Salted Roast Pork Ribs
with Mustard Parsnip Cream,
English Plate Cabbage
*
Gressingham Duck Breast
with Chicory Flan
*
Fillet Steak
with Pickled Walnuts & Horseradish on Cabbage Parcel with Stout jus
*
Brill in Red Wine
with Beurre Rouge, Salsify, Baby Shallots & Potato Puree
Desserts
Hot Pear & Chestnut Sponge with Roasted Roche Halves & crème Anglaise
*
Orange & Lemon Tart with a Drizzle of Cream & Orange and Lemon Confit
*
Apple & Butterscotch Compote
*
Praline Soufflé with Caramel Cream
Starters
Ceviche of Scallops with Tomato Vierge
& Kalamata Olive Tapenade
*
Seared Scallops in a Coral Sauce
with Saffron Oil & Norri Seaweed
*
Terrine of Foie-Gras & Truffles
with Balsamic Syrup & Orange Powder
*
Rare stilton Brule with Caramalised Red Onion & Black Olive Biscottini
Main Courses
Pan Fried Fillet of Cod Scented with Marsala on Chick Pea Gateaux
With tomato Achar & Wild mushroom Beurre Blanc
*
Roasted Chilean Sea Bass & Langoustines, Asparagus & Cauliflower foam
Served with Red Wine Reduction
*
Brill with Mustard in Vegetable Coats
Served with Chive Sauce
*
Crisp Seared Salmon with Caviar,
Green Asparagus & Horseradish Cappuccino
All Main courses served with vegetables & Rice or Noodles
Desserts
Pear & Almond Tatin
with Cardamom Ice Cream & Sugar Crisp
*
Champagne Jelly with Fresh Berries, Raspberry Sorbet & Pistachio Tuille Biscuit
*
Trio of Sorbet on Tuille with Poached Plum, Crème Fraiche
With Lavender & Black Pepper Syrup
*
Apple & Vanilla Sorbet with Blackcurrant Sorbet & Pink Champagne Syrup
How can
I help you !?
Andrew
Bellchambers
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