Restaurant 1861

Fine food worth the extra mile!


Sample A La Carte Menu


RDL 9383

Sample Menu:

To Commence
Cauliflower Soup, Glazed with Gruyere cheese £ 8.00
Seared Scallops, Jerusalem Artichoke Puree, Chicken Jus £ 13.50
Game Terrine, Melba Toast £ 9.50
Quail poached in a Herb Broth £ 11.00
Duo of Smoked and Confit Duck, Pickled Cherries £ 13.25
Braised, Stuffed Pigs Trotter, Lentils ‘Du Puy’ £ 10.00


To Follow
Trio of Lamb, ( Roast Loin, Navarin and Boudin) £ 25.00
Roast Supreme of Guinea Fowl, Cider sauce £ 23.00
Seared Skirt of Beef( marinated in red wine and Herbs), Mushroom Coulis
( served medium /rare) £ 22.00
Fricassee of Pheasant, Grain Mustard Cream £ 21.00
Fillet of Stone Bass, Poached in Red Wine £ 24.00
Fillet of Brill, Chive Crust £ 22.00
Fricassee of Emily and Tom’s Honey Mushrooms in a Puff Pastry Case £ 20.00


To Finish
(Hot desserts are all prepared to order, please allow for cooking time)
Hot Apple Soufflé, Dabinett Cider Sorbet £ 8.50
A Selection of Ice Creams and Sorbets £ 7.25
Hazelnut Pannacotta, Jerusalem Artichoke Parfait £ 8.00
Rhubarb Mousse, Stem Ginger Ice Cream £ 7.50
Pineapple Tart Tatin, Vanilla Ice Cream £ 8.25
Trio of Chocolate £ 8.50
Seville Orange Marmalade Crème Brulee £ 8.00
Platter of Desserts, a Selection of Mini desserts for 2 or more to share £ 8.25 per person
Cider and Stilton Rarebit, Poached Egg £ 8.00
A Selection of British Cheeses £ 9.00