7th August 2011
Chorizo £4.00; Marinated olives £4.00; Cashews £4.00; Habas Fritas £3.50
Goats’ cheese stuffed red peppers £3.00; Pigs in blankets £3.50
Szechuan pepper & celery salt crisps with aioli £2.50; Hummus with grilled focaccia £4.00
Strawberry 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
Kent snails with black pudding, chickpeas and bacon £8.00
Ham hock terrine with pineapple, pomme paille and a fried quails egg £7.50
Smoked salmon with capers, crème fraîche and brown bread £7.00
Goat’s cheese mousse with tomato jelly and red pepper dressing £7.00
Smoked mackerel with cucumber jelly and horseradish yoghurt £8.00
Special: Bigbury oysters with shallot vinegar ½ dozen £10.50
Cornish hake with lemon & parsley crust, spinach and whole grain mustard £16.00
Wild salmon with broad beans, brown shrimps, tomato, chervil and saffron butter sauce £17.00
Braised cheek and confit belly of rare breed pork with sweetcorn fritters and coconut foam £16.00
Gressingham duck: braised leg with seared breast & liver, juniper onion, caramelized pear
and curly kale £17.00
Ragout of mushrooms with truffled poached egg and lemon butter £14.50
Calves kidney with onions and sage, hispi cabbage and red wine sauce £15.50
New seasons lamb: roast cannon, kidney, confit belly and merguez with courgette & mint linguine,
baba ganoush, couscous and harissa £16.50
Special: 8oz rib-eye steak with mushroom gratin, curly kale and pan fried gnocchi £19.00
Mashed potato Green salad Hispi cabbage all at £3.00
Samphire Crushed new potatoes with lemon & garlic both at £4.00
We welcome your feedback via www.thepheasant-keyston.co.uk
A discretionary 10% service charge will be added to all tables of 8 or more
All our meats are served pink unless otherwise stated. Game birds may contain shot.
Kitchen Menu – Monday to Friday evenings 7.00-9.00pm, 5 courses £50.00
Comedy Night at The Pheasant – Sunday 25th September
Supper Club – Wednesday 31st August ~ Suckling pig; Wednesday 28th September ~ Beef & Bordeaux
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.
Snails Lehnam, Kent, England.
Wood sorrel, sea purslane, laverbread Mountain Foods, Hereford.
English and Irish cheeses Neal’s Yard, London.
The season: Summer
Summer is here, meaning Jersey Royal potatoes, peas and broad beans are in abundance. English
asparagus was an early starter this year, but is still good through June and samphire from East
Anglia will be with us until late August. Strawberries are excellent as are raspberries and cherries.
Sardines, mackerel and crab are all at their best for the next few months.
Some of the terms we are using on current menus that may need a bit of explanation:
Aioli – a sauce made from garlic, egg and lemon juice
Baba ganoush – smoked aubergine
Chorizo – Spanish pork and paprika sausage
Confit – left in salt 24 to 36h then preserved and cooked in its own fat (sounds horrid, in fact sublime)
Devilled – cayenne pepper and mustard
Focaccia – Italian flat bread
Gnocchi – potato dumpling
Gratin – cooked in cream topped with a crust of browned bread crumbs
Harissa – North African spicy sauce made with chilli, red peppers and garlic
Hispi cabbage – a type of cabbage with green leaves and a pointed head
Hummus – dip made from cooked chickpeas, tahini, olive oil and lemon
Merguez sausage – spicy lamb sausage from North Africa
Pigs in blankets – sausages wrapped in bacon
Pomme paille – shoe string potatoes
Vichyssoise – a thick soup of leeks, potatoes, cream and chicken stock. Traditionally served cold.
Jay Scrimshaw, Chef Patron
Theresa van Ruth, Head chef
PUDDINGS (+ recommended sweet wines)
Crème brulée £6.50 (no. 520)
Peach melba £7.00 (no. 527)
Coffee parfait with peanut espuma, Sambuca jelly £7.50
Chocolate tart with parsnip ice cream £7.50 (no. 523)
Apple tart with caramel ice cream £7.00 (15 mins) (no. 520)
CHEESE - Please see separate cheese menu
Vanilla ice-cream, shot of espresso, and shot of Frangelico
Chocolate truffles £3.00
PORT BY THE GLASS: (75ml)
401 Quinta da Infantado Late Bottled Vintage 2007 £4.50
402 Quinta da Romaneira Tawny 10 years old £5.50
403 Quinta do Infantado, Vintage Port, 1997 £9.00
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)
Hennessy VS £3.70
Remy Martin VSOP £5.40
Trijol VSOP Grande Champagne £7.60
Hennessy Paradise Rare Cognac £20.50
Janneau Traditional £3.80
Janneau VSOP £4.95
Sigognac 10 Year Old Armagnac £6.95
Baron de Lustrac 1984 £12.00
Boulard Pays d’Auge; Grand Solage £3.95
Castagner, Torba Rossa Grappa, Italy £5.50
Laphroaig 10yr £3.90
Talisker 10yr, Skye £3.90
Macallan 10yr £3.90
Dalwhinnie 15yr £4.90
Lagavulin 16yr £6.00
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)