SET
DINNER
MENU IN THE RESTAURANT ONLY
One Course £20.00
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Two Course £26.00
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Three Course £32.00
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Optional Local Cheeses Course £8.00
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Pot of Coffee or Tea and Handmade Chocolates £4.00
The
bar menu may also be taken in the restaurant, but not at busy times -
please contact us with your requirements or to check availability of particular
items on our menu.
Smoking
In line with current legislation, smoking is not permitted in
The Talbot
We have an additional room available as a restaurant for large parties
or private functions. Please contact us for availability.
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The
following comprises a typical seasonal restaurant menu; these dishes are
subject to availability of ingredients on the day - if a particular item
is of interest to you please phone ahead (01886 821235) to check availability.
Our menus change daily.
TYPICAL
RESTAURANT MENU
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STARTERS
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Cream of Nettle Soup (v)
Made with the tips of the new seasons garden nettles, vegetable stock and cream, it is garnished with toasted pine nuts and soured cream and served with freshly made bread
Crab 'Blinis'
These come somewhere between
scotch pancakes and real blinis. They are made with cornmeal, herbs, ginger
and chilli and are topped with freshly picked crab meat and garlic mayonnaise.
Salt Duck
A recipe from Lady Llanovers 18th century kitchen. Duck breasts dry cured with sea salt and aromatics for a week. Washed, sliced and served with homemade red onion marmalade
Pig's Head Brawn
Pig's head cooked overnight in the Aga with onions, peppercorns and parsley and set in a loaf tin in its own juices and served with pickled walnuts and a honey and mustard dressing
Garlic Mushroom Bruschetta (v)
Flat field mushrooms gently cooked in butter and garlic, served on a sourdough Bruschetta with garden salad leaves.
Lobster and Avocado Salad
Freshly picked Cornish lobster meat in a warm mace butter with avocado ice cream and poached William pear salad.
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MAIN
COURSES
~~~~~~~~~~
Wild Brown Trout
These were caught in the brook which runs through Bromyard called the Frome. They are absolutely delicious fried in home cure bacon fat and served with wild garlic gnocchi.
Pork Loin
Boned and sliced, quickly fried
on the griddle and then baked in the oven until tender served with some
creamed potatoes and topped with a creamy
garlic sauce.
Loin of Lamb
The meat is from Quarry Farm
Leominster, stuffed and roasted with crab meat, lava bread, rice and spinach,
cooked with some ginger wine, sliced onto mung bean dahl and served with
it's own lightly concentrated juice and a scattering of pickled nasturtium
seeds.
Brill Fillet
Baked in the oven with butter
and seasoning served with stir fried garden greens and an onion and caraway
marmalade.
Saddle of Venison
A locally shot red deer Aga Roast and served pink with a homemade venison sausage, braised red cabbage and crisp fried forcemeat balls.
Wild
Mushroom Timbales (v)
Lots of different sorts of mushroom, which
have all appeared now the rains have come
baked in a timbale mould with a little rosemary, served with cous cous
flavoured with onions, a little garlic, and herbs.
Also available is a
Sirloin Steak with Tomato, Mushroom and Chips.
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PUDDINGS
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Squidgy Rhubarb
Made with rhubarb from the garden. A ginger sponge bottom, pink rhubarb in the middle and a topping of biscuit crumble. Finished off with tradtional custard
Chocolate Truffle Cake
A delicious rich and creamy cake with a very boozy rum filling, accompanied by some homemade chocolate ice cream
Treacle
Hollygog
A recipe from Cambridge University circa 1850. Short
crust pastry rolled with golden syrup baked in milk until it all goes
caramely.
Linzer
Torte
Fresh
Raspberries cooked in a cinnamon and clove sweet biscuit pastry with chantilly cream.
Teme Valley Apple and Cider Cake
Made with English Cox's Pippin apples layered with a crumble mix, served with cider syrup and homemade lemon and honey ice cream
Lemon Meringue Roulade
A meringue roulade filled with Mrs Clifts homemade lemon curd and a few added extras (but no alcohol this time!) Especially light and refreshing with a cream base
White Chocolate Cheesecake
A sweet biscuit base with a rich white chocolate and cream cheese top finished with grated chocolate and served with homemade banana and Galliano ice cream
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Locally
Made Cheese with Biscuits £8.00
A selection of three local cheeses served with a variety of biscuits, celery grapes and some
quince cheese.
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Pot of Tea or Freshly Brewed Coffee
and Handmade Chocolates £4.00
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