103 Upper Bristol Road, Weston-super-Mare, North Somerset, BS22 8DN
enquiries email: info@duets.co.uk
Telephone reservations only: 01934 413428


                                                                                     

The hospitality trade are still adapting to these new and challenging times and with customer numbers greatly reduced in our restaurant it has been necessary to review our menu .

Which we will now be changing on a monthly basis.

However we still want to provide our customers with the best restaurant experience so if you have any special requirements we will do our best to accommodate you.


                     

December Dinner Menu

To Start Your Meal

Wild Mushroom Soup  

Served with cheese straws drizzled with truffle oil and finished with cream

Somerset Goats Cheese
Rolled in panko breadcrumbs deep-fried placed on pickled heritage beetroot with a pesto dressing and pea shoot salad  

Game Terrine 
Tender pieces of Rabiit,pigeon and venison ,served with toasted brioche and homemade chutney  


Smoked haddock and Spinach Ravioli
with a shellfish sauce and parmesan shavings

Brixham Scallops
Sauteed in a cider leek and cream sauce  

(3.50 supplement)

Shellfish Gateaux
A light crab and prawn mousse,layered between slices of smoked salmon with lemon mayonnaise and a micro herb salad   



Main Courses

Breast of Pheasant
Filled with a tarragon mousse, wrapped in pancetta and sliced on to sauteed winter cabbage   


Roast Root vegetable Strudel
Honey roasted with pine nuts and cranberries placed on wilted spinach
 
 

Fillet of West Country Beef 
Rolled in garlic and sea salt pan fried with a brandy and green peppercorn sauce
 

                                              (6.00 supplement)

Fillet of Hake  
Panfried with a lemon and dill crumb,crayfish tail and caper butter


Tenderloin of Pork 
Roasted with an apple and prune stuffing rolled in parma ham,placed on parsnip puree
with a sage gravy 


Fillet of Sea bass 
Grilled with pickled ginger and orange segments

            (6.00 supplement)              

All main courses are included with dauphinoise potatoes and a bowl of seasonal vegetables


Dessert Menu

Peanut Butter and Toffee Ice Cream
Served in a brandy snap basket garnished with fresh fruit and warm chocolate sauce


Homemade christmas Pudding 
With warm rum custard 



Mango and Passion Fruit Brulee
With shortbread biscuits
 


Winter Berry Eton Mess
Crushed Meringue ,winter berries and whipped cream    


Trio of Desserts
Dark chocolate brownie, brandy snap filled with white chocolate ice cream and a milk choclate and baileys mousse   



Cheese Board
A selection of English cheeses served with homemade chutney, grapes and celery




Two courses  31.00  Three courses  35.00

 


If you have any dietary requirements or allergies please inform us as you order each
course as some of our dishes contain nuts