I'm launching a kickstarter campaign for a fine dining restaurant with a relaxed atmosphere - I would really appreciate your support

Paul Foster

Current Menu

Posted on 02 Dec 2010 at 08:02

Below is the current al a carte menu I am running at Tuddenham Mill. I never do a full menu change and just evolve the menu throughout the year as produce comes in and out. I will blog the changes through out the year as the menu changes.

If you like th elook of it you should come and taste it .........................

to start

Poached skate, jerusalem artichoke, malt, pine nuts

Pig's head terrine, chorizo, pear, soy

Yorkshire hare roast and tartare, beer-pickled onions, leeks, toast

Chicken liver parfait, chestnuts, miso, bacon, chicory £8.00

Watercress panna cotta, beetroot, "egg mayo"

Organic salmon 40°C. mussel soup, grapefruit, sea vegetables

the main event

Cumin lamb rump and shoulder, cauliflower, lentils, cucumber, yoghurt

Salted hake, tapioca, clams, squash, smoked garlic, paprika

Wood Pigeon, sausage roll, quince, celeriac, molasses

Denham estate fallow deer, confit potato, carrot, douglas fir pine

Cornish brill, Dingley Dell pork neck, pickled mushrooms, fennel

Potato and vanilla terrine, sweet corn, poached leek, broccoli

to finish

Bitter chocolate textures, lime, coriander

Egg custard tart, apples, yoghurt, nutmeg

Sea buckthorn curd, chicory, blueberries, muscovado

Parsnip cake, cumin, buttermilk

Poached figs, peanut brittle, ricotta £6.50

Selection of five British cheeses, apple chutney, fruit and nut bread, Garibaldi biscuits