ROBERT CRAGGS

Sample Menus

www.robertcraggs.co.uk

Starters

 

Young parsley & garlic soup

 

Tomato jelly, creamed goats cheese & pesto

 

Pickled mackerel fillet, saffron & caper dressing

 

Poached duck egg, asparagus & truffled beurre fondue

 

Cannelloni of crab & langoustine, pineapple and vanilla

 

Terrine of Duck confit & foie gras, hazelnut dressing and toasted brioche

 

Roquefort, pear & endive salad, walnut dressing

 

A raw tartar of salmon and scallop, fromage blanc & lime

 

 

Mains

 

Stuffed globe artichoke, baby aubergine & wild mushrooms

 

Charred yellow fin tuna, piperade, nicoise olives & aged balsamic

 

Osso bucco of monkfish, crisp ham, brown shrimps & baby gem

 

Sea bass fillet, saffron mash, vierge dressing & friture of Catalan anchovy

 

Parpadelle, butternut squash, almond & beurre noisette

 

Assiette of pork, fillet, ravioli of hock & foie gras, belly slow roasted

 

Fillet of beef “Wellington”, Madeira sauce, Vichy carrots

 

Grilled maize fed chicken breast, confit chicken pie, leeks & tarragon gravy

 

 

Desserts

 

Bitter sweet chocolate & Armagnac tart, crème fraiche

 

3 styles of “strawberries & cream”

 

A plate of British cheese & walnut bread

 

Banana soufflé, caramel sauce

 

White chocolate & baileys scented crème brulee

 

“Peach melba”, crisp tuile, peach & sweet basil salsa

 

A selection of hand made ice creams & sorbets