Eli's Fine Dining
Here you will find the menu that will take diners
through the harsh winter on its way and the splendid
autumn that is already beginning to creep upon us.
It is a menu for woolly hats and warm coats and it will
hopefully take your minds off of Halloween, Christmas
shopping and the New Year blues. It is a menu very
much for its season.
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Entrées
- Grilled pear and pickled walnuts with cheddar on toast,
- Beetroot risotto, topped with halloumi cheese and poached eggs,
- Warm, seasonal mushrooms poured over mixed greens, topped with melted cheddar,
- Smoked salmon tartlets with apple slices and remoulade sauce,
- Ham hock Terrine with pea shoots, piccalilli and pea oil,
- Risotto of butternut squash and Cambridge blue cheese with toasted pine nuts,
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Main Courses
- Honey-Balsamic pulled pork with avocado relish,
- Sweet potato & butternut squash soup with lemon & garlic toast,
- Winter minestrone with pesto croûtes,
- Breast of guinea fowl with thyme butter, Jerusalem artichoke puree, baby carrots, timbale of wild rice & a red wine reduction,
- Fillet of beef with a parsnip puree, wilted spinach, dauphinoise potatoes & burgundy jus,
- Winter beef stew with mixed vegetables, topped with mustard mashed potato,
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Desserts
- Spiced poached pears with hot chocolate sauce and vanilla ice cream,
- Pineapple upside down cake with spiced rum caramel and Devonshire clotted cream,
- Autumnal Eton mess with a variety of different garnishes and sauces,
- Bitter chocolate and pistachio tartlets,
- Bread and butter pudding with chocolate sorbet,
- Dark chocolate soufflé with Christmas pudding ice cream and cinnamon sugar.
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