Brasserie Classics Menu by liaoqinmei

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									               The Elephant Brasserie Menu
    In The Elephant kitchen we strive to source the best local seasonal produce available. The Westcountry has an abundance of quality suppliers
    and we aim to bring the fruits of their labour to the table. We are also greatly concerned with sourcing sustainable produce to reduce the
    environmental impact that we make. This menu is a showcase of the best produce served simply.
    We hope that you enjoy your meal and encourage you to “Taste the Westcountry.”                              Simon Hulstone – Head Chef
    V = Vegetarian

    BREAD & NIBBLES
    Olive Ciabatta – Served with extra virgin olive oil and balsamic vinegar dip (per person)                                                                         1.50

    Mixed Olives – A bowl of mixed olives marinated in spiced brine                                                                                                   2.25

    STARTERS
    Pigeon – Occombe Farm salad leaves with pigeon and russet apples, pickled mushrooms                                                                               8.50

    Risotto – Risotto of cep mushrooms with slow cooked Jimmy’s Farm pig’s cheek                                                                                      8.50

    Lobster and Mussels – Set lobster custard with river Teign mussels cooked with Thai flavours                                                                      8.75

    Mackerel – Line caught mackerel and crab cake with cucumber ketchup and borage salad                                                                              8.00

V   Soup – Cream of pumpkin soup with salted chestnuts                                                                                                                7.25

    MAIN COURSES
    Beef – Braised beef with butternut squash puree, sprout leaves and girolle mushrooms                                                                           17.50

    Venison – Private estate venison loin with Jerusalem artichoke puree, heritage beetroots and smoked garlic                                                     20.50

    Sole – Torbay Megrim sole with celery, lemon and tomato, lovage butter sauce and buttered ratte potatoes                                                       19.50

V   Mousse – Pea mousse with creamed smoked garlic and wild mushrooms                                                                                              15.75

    Plaice – Plaice with clams, chives and potatoes and smoked salmon shavings                                                                                     18.75

    SIDE DISHES                                                DESSERTS
V   Thick cut chips                                     3.00   Charcoal dusted Vulscombe goat cheese with walnut and apple salad, celery gel                          7.00

V   Winter greens                                       3.00   Lemon verbena crème with chilled coconut rice pudding brûlée                                           7.50

V   Roasted pumpkin                                     3.00   Bitter chocolate ganache with strawberry and Champagne jelly                                           7.50

V   Fine herb and mixed leaf salad                      3.00   Prune and Armagnac ice cream                                                                           7.75

    Cabbage, bacon and shallots                         3.00   Selection of homemade ice creams and sorbets                                                           5.75

                                                                           TASTING MENU
                                                        Soup – Cream of pumpkin soup with salted chestnuts
                                        Saint Aubin 1er Cru 2008 ‘La Chantaniere’ Domaine Gerard Thomas, Bourgogne, France (150ml)

                                        Risotto – Risotto of cep mushrooms with slow cooked Jimmy’s Farm pig’s cheek

                                         Plaice – Plaice with clams, chives and potatoes and smoked salmon shavings
                                                      Viognier 2010 Domaine Saint Hilaire, Languedoc, France (100ml)

                              Venison – Private estate venison loin with artichoke puree, heritage beetroots and smoked garlic
                                               Cabernet Sauvignon 2009 Slowine, Overberg Mountain, South Africa (150ml)

                             Goat’s Cheese – Charcoal dusted Vulscombe goat cheese with walnut and apple salad, celery gel
                                              Rudesheimer Riesling Kabinett 2009 Josef Leitz, Rheingau, Germany (75ml)

                                         Chocolate – Bitter chocolate ganache with strawberry and Champagne jelly
                                                     Aleatico di Puglia 2002 Candido, Salice Salentino, Italy (50ml)

                                                                Coffee – Coffee or tea with petit fours

                                         Tasting Menu £50.00 per person Optional Matching Wine £25.00 per person
                                        Due to the nature of the tasting menu the whole table must dine from this menu

    DESSERT WINE                                                                                                           % Alc Vol     75ml             Bottle
    ORANGE MUSCAT & FLORA 2009 Brown Brothers Victoria Australia                                                               9.5        3.70           17.50 (375ml)

    SHIRAME UMESHU (Plum infused Sake) Akashi Tai Hyogo Japan                                                                 14.0        5.50                           -

    MOSCATEL RESERVA 2000 Portal Douro Valley Portugal                                                                        18.0        5.80                           -

    ALEATICO DI PUGLIA 2009 A Mano Puglia Italy                                                                               13.5        6.50           39.95 (500ml)

    NOBLE ONE BOTRYTIS SEMILLION 2006 De Bortoli N.S.W. Australia                                                             10.0                       38.95 (375ml)

    COFFEE, TEA AND INFUSIONS
    Brazilian Estate cafetiere coffee (per person)                          2.50       Latte                                                                          2.50

    Espresso                                                                2.50       Tea - English or Earl Grey                                                     2.50

    Double espresso                                                         2.50       Tea - peppermint or camomile (other fruit teas available)                      2.50

    Cappuccino                                                              2.50       Liqueur coffee                                                                 5.95

    Petit fours – A selection of 3 home made petit fours                    1.50   (Per Person)

                                      A discretionary 10% service charge will be added to the total bill
                  Our service charge and gratuities are wholly distributed to our staff whether left as cash or on a credit card.
    The Elephant kitchen uses nuts on a regular basis and due to this fact we cannot guarantee dishes to be nut free. If you have an allergy please
                  ask your waiter for more information and suitable alternatives. Descriptions of dishes do not include all ingredients.
                                                        All prices include VAT at the current rate.
        the elephant restaurant • 3&4 beacon terrace • torquay • devon • tq1 2bh • www.elephantrestaurant.co.uk • info@elephantrestuarant.co.uk • ph: 01803 200 044
                       The Elephant
                       Restaurant & Brasserie

                   Brasserie Classics Menu
       You can mix dishes from this menu with The Brasserie Menu for the individual prices.
          Or if you dine exclusively from this menu we have the Set Menu prices below.

                                               STARTERS
                               Moules mariniere Starter £7.00 Main £12.50

                             Chicken Caesar salad Starter £8.25 Main £12.50

                                             Scotch egg £7.00

                                                   MAIN
                ‘Plat du Jour’ using sustainable fish from Brixham fish market £15.50

                        Fillet steak, frites. peppercorn cream, watercress salad
                               (recommended served medium rare) £23.50
                                   (£5.00 supplement on set menu price)

                Braised pork belly served with Puy lentils and puffed crackling £17.50

                                             SIDE ORDERS
                       Thick cut chips • Winter greens • Roasted pumpkin
                  Fine herb and mixed leaf salad • Cabbage, bacon and shallots
                                      All side orders priced at £3.00

                                                DESSERT
                                        Vanilla crème brûlée £6.00

                      Selection of the Westcountry’s finest artisan cheeses £8.00
                                   (£2.00 supplement on set menu price)

                                            Tarte au poire £7.25


                                             Set Menu Price
                           Lunch - 2 courses £17.50           3 courses £21.00
                           Dinner - 2 courses £23.50          3 courses £28.50

                     A discretionary 10% service charge will be added to the total bill.
Our service charge and gratuities are wholly distributed to our staff whether left as cash or on a credit card.


           the elephant restaurant . 3&4 beacon terrace . harbourside . torquay . devon . tq1 2bh
            tel: 01803 200044  www.elephantrestaurant.co.uk      info@elephantrestaurant.co.uk

								
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