Clevery Mill / Dinner Menu

Back to Clevery Mill

Clevery Mill Sample Menu

At the Beginning

A Selection of Hors D'Oeuvres (ask waiter)

Pate de Campagne - frresh herbed apple brioche, nectarine chutney, petit mixed salad

Pan seared Scallops - salsa verde, crab parcel young spinach, marinated sultanas, red pepper puree

Seared Foie Gras - sauternes jelly, wild mushroom profiterole, roasted shallot puree, thyme reduction

Breast of Squab Pigeon - roasted green pepper polenta, grilled fig, balsamic pan juices

Rigatoni Pasta - prosciutto ham, chanterelle mushrooms, peas, white truffle oil, sage parmesan wafer

Creamy Garlic Mushroom - dressed organic leaves, puff pastry pillow

Soup of the Evening

In the Middle

Fillet of Riverstown Beef - smoke bacon mash, crispy onions, mixed pepper corn sauce

Pan-Fried Breast of Duck - plum chutney, celeriac and swede gratin, red wine jus infused with couverture chocolate

Herbed Crust Loin of Lamb - confit shoulder, thyme and parmesan rosti, rosemary and red currant jus

Ballotine of Chicken - brown cap mushrooms, smoked bacon, green pea risotto, madeira sauce

Marinated Fillet of Pork - basil and pinenut sausages, creamed savoy cabbage with a hint of curry

Roasted Fillet of Monkfish - curried butternut squash, pan seared scallops, sundried tomato oil

Pan Fried Fillet of Sea Bass - saute pok choy, crab ravioli, cep volute

Avocado and Sweet Red onion Spring Roll - roasted green pepper polenta and chilli cream noodles

All of the above served with potato and a selection of vegetables

At the End

Cocunut Creme Brulee , Fruit compote

Rhubarb and Ginger Custard Tart

Spiced Chocolate Marquis, Mille Feuille of Raspberries

Balsamic Caramel Pannacotta, Poached Strawberries

Selection of Cheeses served with a Fruit Compote