Our Menu - Eileen's
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  • September 5-course taster menu

  • £60Per Person
  • September 2021 Menu

    Bread

    Swiss Milk Bread, Whipped Butter, Burnt Onion Powder

    Butternut Squash

    Roasted Squash, Sage, Cheddar and Potato Purée, Cheddar Fritter,

    Crispy Potato, Pickled Squash
    Tempranillo Rosé ‘Mesta’ Organic, Uclés
    Central Castile, Spain

    Mussels

    Steamed Mussels, Mussel Sauce, Pickled Celery, Celeriac Purée,
    Roasted Celeriac, Fresh Apple, Parsley Oil, Crispy Celeriac
    Muscadet Sèvre et Maine sur Lie, Château de Chasseloir, Chéreau Carré

    Loire, France

    Beef

    Slow Cooked Beef Short Rib, Shallot Purée,

    Chive, Pickled Shallot, Stilton, Confit Shallot, Beef Fat Breadcrumbs

    Indígena’, Herdade do Rocim
    Alentejo, Portugal

    Guinea Fowl

    Roasted Breast and Confit Leg Wellington, Cep Purée, Braised Leek,

    Chard Leek, Truffle Sauce, Leek Ash
    Nebbiolo, Langhe, Brezza
    Piedmont, Italy

    Baked White Chocolate Cream

    Poached Pear, Pear Sorbet, Almond Brittle, Mint Granita, Almond Crumble

    ‘Essensia’ Orange Muscat, Quady
    California, USA

     

    Five Courses – £60.00
    Wine £40.00

     

  • September 7-course taster menu

  • £80Per Person
  • September 2021 Menu

    Bread

    Swiss Milk Bread, Whipped Butter, Burnt Onion Powder

    Butternut Squash

    Roasted Squash, Sage, Cheddar and Potato Purée, Cheddar Fritter,

    Crispy Potato, Pickled Squash
    Tempranillo Rosé ‘Mesta’ Organic, Uclés
    Central Castile, Spain

    Mussels

    Steamed Mussels, Mussel Sauce, Pickled Celery, Celeriac Purée,
    Roasted Celeriac, Fresh Apple, Parsley Oil, Crispy Celeriac
    Muscadet Sèvre et Maine sur Lie, Château de Chasseloir, Chéreau Carré

    Loire, France

    Beef

    Slow Cooked Beef Short Rib, Shallot Purée,

    Chive, Pickled Shallot, Stilton, Confit Shallot, Beef Fat Breadcrumbs

    Indígena’, Herdade do Rocim
    Alentejo, Portugal

    Hake

    Roasted Hake, Cucumber and Brown Shrimp Butter Sauce,
    Pickled Cucumber, Braised Gem, Dill Oil
    Chenin Blanc, ‘Steen Op Hout’ Stellenbosh, Mulderbosch

    Western Cape, South Africa


    Guinea Fowl

    Roasted Breast and Confit Leg Wellington, Cep Purée, Braised Leek,

    Chard Leek, Truffle Sauce, Leek Ash
    Nebbiolo, Langhe, Brezza
    Piedmont, Italy

    Apple

    Warm Apple Pie, Cinnamon, Vanilla Ice Cream, Blackberries,
    Poached Apple, Cider Caramel Syrup, Blackberry Purée

    Côteaux du Layon, Domaine des Forges

    Loire, France

    Baked White Chocolate Cream

    Poached Pear, Pear Sorbet, Almond Brittle, Mint Granita, Almond Crumble

    ‘Essensia’ Orange Muscat, Quady
    California, USA

     

    Seven Courses – £80.00

    Wine £50.00