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 menus.
We will now be changing our menu on a regular 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.
Example of Sunday lunch Menu
To Start Your Meal
Served with warm
cheese straws
Layered between slices of smoked salmon with lemon mayonnaise, cucumber
tagliatelle and tossed salad leaves.
Wild
Mushroom Arancini
Risotto balls flavoured with sundried tomatoes
rolled in panko breadcrumbs deep fried served with aioli
Trio of Duck Appetizers
Chargrilled breast,duck liver parfait and a
crispy duck pancake accompanied with bramble vinaigrette and hoi sin
sauce
Crown of Melon
Filled with tropical
fruits and berries on a contrast of fruit coulis
Main Courses
Roast Sirloin of
West Country Beef
With Yorkshire
pudding
Breast of Chicken
Wrapped in Panchetta ,sauteed in a
cidar cream and tarragon sauce
Fishermans Catch of the Day
Loin of Pork
Filled with an apricot and sausage meat stuffing ,crackling and apple sauce
Asparagus and leek Rissotto
Topped with roasted cherry vine
tomatoes and drizzled with truffle oil
Desserts
Dessert Menu
Mango and Passion Fruit Ice Cream
Served in a brandy snap basket garnished with fresh fruit
Rhubarb and Vanilla Panacotta
With homemade shortbread biscuits
Dark Chocolate Tart
A
rich Tart, served with orange segments and raspberry sorbet
Eton Mess
Cheddar strawberries, bound with crushed meringue and whipped cream
Trio of Desserts
Dark chocolate brownie, brandy snap filled with white chocolate ice
cream and milk chocolate and baileys mousse
Cheese Board
A
selection of English and Continental Cheeses
T
hree Courses 30.00 per person