Sample a la Carte

1861 is fully committed to sourcing the finest of local ingredients and ensuring the provenance of those ingredients. Please note our suppliers list for further information, or indeed ask a member of staff. We endeavour to ensure that no G M ingredients are used,

To Commence

Beef Consommé, Madeira and Truffle

Asparagus Tempura, Sweet Chilli Sauce

Braised Snails, Garlic Pannacotta

Pan Fried Escalope of Ethically Produced Foie Gras, Citrus Sauce

Seared Scallops, Jerusalem Artichoke Puree, Chicken Juices

Nettle Risotto

Duck Terrine, Apple and Walnut Chutney

To Follow

Trio of Lamb (Cutlet, Boudin and Seared Liver)

Escalope of ‘Rose’ Veal, Parmesan and Sage Crust

Braised, stuffed Pigs Trotter, Madeira and Truffle Sauce

Pork belly Braised In Apple Juice

Fillet of Brill, Stuffed with Salmon Mousse

Fillet of Seabass, Champagne and Chive Cream

Fricassee of Spring Vegetables Puff Pastry Case

To Finnish

Hot Chocolate Soufflé, Chocolate Sauce and Baileys Ice Cream

A Selection of Ice Creams and Sorbets

Trio of Rhubarb Desserts (Rhubarb Crumble, Iced Rhubarb and Yoghurt Parfait, Rhubarb Mousse)

Terrine of Blood Oranges and Champagne, Chocolate Ice Cream

Platter of Desserts, a Selection of mini desserts for 2 or more to share

Rose Pannacotta, Strawberry Compot

Pineapple Tart Tatin, Rum and Raisin Ice Cream

A Selection Of British Cheeses

Chicken and Goat’s Cheese Boudin, Onion Marmalade

*****

Alternatively a cheese course may be served either, instead of, before or after dessert
for the whole table

1861 • Cross Ash • Abergavenny • South Wales • np7 8pb • Tel 0845 3881861