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Indulge Yourself

Bed & Breakfast, fine dining and superb function catering.

Tours

Charsfield Restaurant

Charsfield Restaurant


 

 

Sample Function Menu    Sample Canape Menu

 

Sample Function Menu

Main

  Confit pork belly, black pudding, apple and calvados

  Crispy skin pork rib eye, sauce charcutiere, duck fat potatoes and lardoons

  Balantine of chicken, truffled cream, corn and pasan of vegetables

  Free-range grain fed chicken breast, buttered fetta and wild mushrooms

  Coq au vin with pomme puree

  Tarragon chicken ratatouille

  Grilled snapper with carrot, coriander puree and salad of fennel, baby beets and blood orange

  Red mullet with sautéed potatoes and tarragon dressing

  Grilled dory with Jerusalem artichokes, brussels sprouts, Parisian potatoes and pan juices

  Grilled salmon, seasonal spring vegetables and shallot vinaigrette

  Lamb galette with roasted cutlet, green pea puree and baby carrots

  Roasted lamb rump with pumpkin, Jerusalem artichoke risotto and gremoulade

  Roasted lamb rump with eggplant, caviar and yellow pepper puree

  Stuffed saddle of lamb, mushroom duxelle, spinach and potatoes

  Herb crusted lamb rack, grilled baby vegetables and red wine sauce

  Confit duck leg, chestnut puree and wild cherry sauce

  Twice cooked duck leg, grilled seasonal vegetables and red wine sauce

  Grilled duck Margaret, chicken mousse croquettes, carrots and Madeira sauce

  Duck breast with leg, glazed turnips, parsley puree and mustard fruits

  Roasted sirloin steak, potato gratin, spinach and red wine sauce

  Eye fillet with shallot puree, pomme ana and port jus

  Daube of beef, bourguignon garnish and pomme puree

  Herb crusted scotch fillet with sautéed potatoes and swede puree

  Twice cooked beef short ribs, carrots, glazed shallots and red wine sauce

  Terrine of grilled vegetables and sauce verde

  Pumpkin, Jerusalem artichoke risotto with fresh sage

  Eggplant parmigiana with fresh napoli sauce and pistou

  Stuffed mozzarella and potato gnocchi, with burnt butter and parmesan

  Spinach and ricotta canoli with pumpkin puree and vegetable garnish

 

Dessert

  Brulée

  Sticky date pudding

  Bread and butter pudding

  Raspberry and white chocolate parfait

  Profiteroles

  Poached pear and frangipane tart

  Crepe Suzette

  Apple and rhubarb crumble

  Mixed berry soufflé

  Chocolate fondant

  Strawberry shortcake

  Potted creams with cashew praline

  Fluffy coffee custards with cinnamon doughnuts

  Chocolate Mud Cake

  Steamed caramel pudding

  Raspberry cheesecake

  Floating islands

  Citrus tart

  Almond and prune tart

  Chocolate mousse

  Passionfruit meringues

  Crème caramel

  Strawberry meringue roulade

  Coconut panna cotta

  

 

 

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