Evenings at The Radmoor Restaurant

Amuse

Leek and Potato Soup – rarebit

Starters

Devilled Kidneys on Toast

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Smoked Haddock Kedgeree – curry sauce, coriander

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Warm Salad of Roast Carrot and Parsnip – beetroot, sour cream & walnut dressing

Main Course

British Beef Raj Curry – coconut, apple chutney, raisins, poppadom

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 Mushroom Wellington – broccoli, stilton cream

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Classic Fish Pie – cheddar & parsley mash, buttered greens

Dessert

Queen of Puddings – plum jam, baked meringue

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Cherry Bakewell – clotted cream

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 Sticky Toffee Pudding – toffee sauce, vanilla ice cream

All Dishes Are Offered Subject To Availability; Prices Include Vat. Some Dishes May Include Allergens.

 Please Ask If You Are Allergic To Food Ingredients.

Amuse

Shallot & Apple Veloute

Starters

Confit Duck Bon-Bons – plum dressing

Blue Cheese Souffle (v) – salad of pear and walnut

Smoked Haddock Chowder

Main Course

Bradgate Venison Pie – mashed potato, roasted beets & kale

Tranche of Loch Duarte Salmon – Mussel, leek and cider velouté

 Sparkenhoe & Celeriac Wellington (v) – beets, kale & pine nut

Dessert

Apple Tart Tatin – somerset brandy anglaise

Coffee Cream Stout-Soaked Savarin – chocolate ice cream, coffee cremeux

  Lincolnshire Poacher –  fruit loaf and chutney

All Dishes Are Offered Subject To Availability; Prices Include Vat. Some Dishes May Include Allergens.

 Please Ask If You Are Allergic To Food Ingredients.

From the Sty to The Sea – Guest Chef Taster Menu

A celebration of pork and seafood in honour of Murray Chapman will be held with guest chefs Alan Paton, Matt Wilby, and Darren Creed, supported by Loughborough College students.

Taster Menu

Breadboard with butter-bacon fat Yorkshire pudding, Aspall cyder poached mussel, pork fat crumb, Puffed rinds, brown crabmeat mayo, Black pudding taco, smoked corn, lime salt, fried prawns

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Pressed mackerel, pancetta, oregano, lemon jam, pork fat potato

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Smoked ham hock rolled in braised rind, crumbed and fried, green sauce

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Turbot, lardo, celeriac, pickled clams, lemon pepper pig’s ear

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Pork cheek tortellini, lobster bisque, fennel confit

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Apple chilli cured scallop, miso caramel, black Irish butter, seared pork ribeye

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Sobrasada churros, citrus honey, smoked milk, walnuts

All Dishes Are Offered Subject To Availability; Prices Include Vat. Some Dishes May Include Allergens.

 Please Ask If You Are Allergic To Food Ingredients.

MENU DISCLAIMER

We make every effort to ensure that the prices and items listed on our menus are up to date and correct. However, the prices and items listed on our web site menus are not guaranteed and are subject to change without notice. When menu and/or price changes are made, those changes may not be immediately reflected on this web site.  The Radmoor Restaurant reserves the right to change menu selections, and/or the prices that accompany those items, as they appear on the menus at the restaurant.

WE MUST ADVISE…

All items are subject to availability. Dishes may contain nut/nut derivatives. Fish dishes may contain small bones. Olives may contain stones. All of our food is freshly prepared and cooked to order, if you have any allergens or concerns please talk to a member of our team so that they can assist you.