Burn Hall - Richardsons Restaurant (Sample) Menu

Richardsons Restaurant (Sample) Menu available at Burn Hall.

chef's soup of the day

homecured gradvelax and fresh prawns
with a warm shallot, lemon & caper salad

ox liver, asparagus & bacon course pate
with toasted brioche and dressed leaves

steamed mussels
in white wine cream & garlic

avocado & prawn tian
bound in horseradish mayonnaise

homemade Chorizo sausages set on ratatouille
with parsnip crisps and wild garlic sauce

margret duck breast dusted in pimenton
with a creamed mushroom & parmesan isotto

pan roast fillet steak
with wild mushroom gratin, pomme puree, shallot and thyme sauce & fresh Pickering watercress
(£3.50 supplement)

free range chicken supreme wrapped in home cured bacon
resting on roasted spring vegetables bound in cous cous

blackened salmon steak
with glazed sweet corn and pineapple salsa topped with organic yoghurt

asparagus and mushroom risotto
finished with chive oil and parmesan crackling

sirloin steak cooked pink
with grill garni & sauce au-poivre

grilled Yorkshire rack of lamb
with beetroot chutney and redcurrant sauce
(£2.00 supplement)

Normandy apple flan
with vanilla ice cream and an Amaretto biscuit

sweet chocolate proffiter rolls

sticky toffee pudding
with butterscotch sauce and vanilla ice cream

lemon Amaretto ice cream cake
with hedgerow berry compote

Bailey's crème brulee
with Yorkshire shortcake

soup and fresh bread

chicken goujon salad

melon fan and fruit compote

pate toast and salad

grilled chicken breast
with vegetables and potatoes

fish and chips
with mushy peas

bangers & mash
with onion gravy

pasta
with tomato sauce and cheese

ice cream

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