sun 10 April dinner

							10th April 2011
Lunch menu
Nibbles
Chorizo £4.00; Warm marinated olives £4.00; Almonds £4.00; Habas Fritas £3.50
Prawns (shell on) with mayonnaise and lemon £3.00 (½ pint) / £6.00 (pint)
Rhubarb Bellini £7.00; Kir £4.50; Kir Royale £10.00; Champagne Cocktail £12.50
Pimm’s Cocktail £4.50; Spicy Bloody Mary £7.50; Spicy Virgin Mary £3.50

* Indicates our no choice set menu 2 courses £16.95 and 3 courses £22.95

Artichoke and truffle soup £6.50
*Ham hock terrine with sauce gribiche £7.50
Fish soup with rouille, gruyere and croutes £7.50
Dressed Dorset crab with brown crab parfait and blood orange jelly £9.50
Buffalo mozzarella with beetroot, confit tomato and black olives £7.00
Salad of seared chicken livers with apple, croutes and sherry vinaigrette £7.50
Egg mayonnaise with capers and croutes £6.50
Ballotine of foie gras with Armagnac jelly and brioche £10.50


Roast beef with roast potatoes, purple sprouting broccoli, carrot & swede purée, Yorkshire pudding,
        horseradish cream and gravy £16.95
Guinea fowl pithivier with chestnuts and broad beans £16.50
*Smoked haddock with new potatoes, a poached egg and mustard sauce £14.50
Bollito Misto: rare breed pork belly and white poached chicken with cotechino, lentils,
        chicken broth and salsa verde & mustard fruits £16.00
Red pepper risotto with feta & rocket £14.00
Braised rabbit leg with black pudding, pea purée, basil gnudi and courgettes £16.50
Moules mariniére with frites £14.50


Roast potatoes Home-made thin chips Creamed leeks
Baby gem, radish and salad cream          all at £3.00
Chicory and walnut salad with mustard dressing £3.95
Purple sprouting broccoli with hollandaise £3.95
Jersey royals £5.50


We welcome your feedback via www.thepheasant-keyston.co.uk
All our meats are served pink unless otherwise stated. Game birds may contain shot.
Supper Club – Last Wednesday of every month
Jay’s tasting menu – Wednesday, April 6th
Comedy Night at The Pheasant – Sunday, May 22nd
“Deadly Diamonds” a Murder Mystery Dinner – Sunday, June 26th
OUR FOOD
We spend a lot of time trying to find the best seasonal produce we can. Some of our --
Preferred suppliers are listed here:

Beef                                           Aubrey Allen, catering butcher of the year 08, 09
                                               and 2010, Leicestershire.
Dexter beef                                    Rosemary Greesley, Kimbolton, Cambridgeshire
Spring lamb, pork & mutton                     Lancaster Farm, Higham Ferrers, Northants.
                                               Suffolk-cross sheep and the pigs are Large Whites.
Rare breed pig                                 Fruit pig company, Cambridgeshire.
Free range chicken & duck egg                  Cardington, Bedfordshire.
Fish                                           Wickers. All their fish is caught on day-boats, either
                                               line-caught or with smaller nets – i.e. sustainable.
Venison                                        Shot to order in Southwick Wood, Northants.
Smoked salmon, smoked duck & haddock           River Farm Smokery, Bottisham, Cambridge.
Eggs                                           Mr Roughton, Great Gidding, Cambridgeshire.
Wood sorrel, sea purslane, laverbread          Mountain Foods, Hereford.
English and Irish cheeses                      Neal’s Yard, London.

The season: Spring
The beginning of March is notoriously dull for chefs, waiting in anticipation for spring to arrive.
Lambs are being born and it won’t be long until they’re ready for us.
Winter vegetable is not all carrots and cabbage - purple sprouting broccoli, curly kale, cavalo nero,
squash, Jerusalem artichoke and celeriac are all delicious.
Spring white truffles and garlic greens are also making an appearance.

Some of the terms we are using on current menus that may need a bit of explanation:

Armagnac – French brandy usually distilled from a blend of grapes, produce in Armagnac region.
Ballotine – a cylindrical shape
Bollito Misto – Northern Italian dish of various poached meats
Chorizo – Spanish pork and paprika sausage
Cotechino sausage – Aromatic Italian Christmas sausage
Gnudi –A ricotta dumpling
Habas Fritas – roasted broad beans
Hollandaise – warm mayonnaise made with eggs and butter
Mustard fruits - candied fruits with mustard spices
Parfait – smooth pâté
Pithivier – puff pastry pie
Rouille – saffron, garlic and anchovy mayonnaise
Salsa verde – a herb sauce of parsley, basil, mint, garlic, bread and extra virgin olive oil
Sauce gribiche – capers, cornishons, red onion, parsley and egg

Jay Scrimshaw, Chef Patron
Theresa van Ruth, Head chef
PUDDINGS (+ recommended sweet wines)

*Crème brulée £6.50 (no. 520)
Chocolate brownie with Chantilly cream £7.00 (no. 523)
Rhubarb fool with lemon shortbread £6.50 (no. 510)
Apple tart fine with caramel ice-cream £7.50 (15 mins) (no. 520)
Iced Zabaglione parfait with almond praline £7.00 (no. 527)
CHEESE - Please see separate cheese menu

Selection of Ice-cream or sorbet (3 scoops) £6.00

Affogato £8.50
Vanilla ice cream, shot of espresso and shot of Frangelico
Petits fours £6.00
Turkish delight; Chocolate fudge; Peanut brittle; Coconut ice; Walnut and rum truffle; Hazelnut biscotti
Chocolate truffles £3.00

PORT BY THE GLASS: (75ml)
401   Quinta da Infantado Late Bottled Vintage 2004 £4.50
402   Quinta da Romaneira Tawny 10 years old £5.50

SWEET WINE BY THE GLASS: (75ml)
510   2008 CORDON CUT, Mt Horrocks. Clare, Australia £5.50
      (fresh, elegant and lively)
520   SAUTERNES, Chateau Delmond, JC Barbe £5.50
      (wonderfully balanced Sauternes to round off the meal, great with cheese)
523   MONASTRELL DULCE, Bodega Castano, Spain £6.00
      (this red sweet wine is bursting with cherries, chocolate and spice)
527   VIN SANTO, "Tegrino", Leonardo, Tuscany £7.25
      (caramel and shortbread biscuits, dried prunes, nuts and coffee)
530   PEDRO XIMENEZ, Sacromonte, Jerez, Sherry NV £4.50
      (lasting flavours of raisins, figs, dates and prunes)

COFFEE £2.95 (regular, decaffeinated, cappuccino, latte or espresso)
TEA £1.95 (English breakfast, Earl Grey, Assam, Darjeeling, Peppermint, Camomile, White or Green Tea)
HOT CHOCOLATE £2.50

LIQUEURS COFFEE: all at £5.75
Irish coffee: Irish whisky
Highland coffee: Scotch whisky
Brandy coffee: French Brandy Hennessy
Calypso coffee: Tia Maria or Kahlua
Bailey’s coffee: Bailey’s Irish Cream
Jamaican coffee: Tia Maria & Rum (£6.25)
Espresso Martini Coffee: Kahlua and Vanilla Vodka (£6.25)
RECOMMENDED DIGESTIFES: (25ml)

Cognac:
Hennessy VS £3.70
Remy Martin VSOP £5.40
Trijol VSOP Grande Champagne £7.60
Hennessy Paradise Rare Cognac £20.50

Armagnac:
Janneau Traditional £3.80
Janneau VSOP £4.95
Sigognac 10 Year Old Armagnac £6.95
Baron de Lustrac 1984 £12.00

Calvados:
Boulard Pays d’Auge; Grand Solage £3.95

Grappa:
Castagner, Torba Rossa Grappa, Italy £5.50

Malt whisky:
Laphroaig 10yr £3.90
Talisker 10yr, Skye £3.90
Macallan 10yr £3.90
Dalwhinnie 15yr £4.90
Lagavulin 16yr £6.00

Irish whiskey:
Jameson’s £2.90


LIQUEURS: (25ml)      all at £3.90
Chambord; Cointreau; Grand Marnier; Southern Comfort; Galliano;
Limoncello; Frangelico; Benedictine; Drambuie; Kahlua; Tia Maria; Amaretto
Bailey’s Irish Cream (50ml)