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RICARDO'S SUPPER MENU - Autumn 2003
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Boudin Blanc, Asparagus & Girolles
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6.50 |
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Roasted Autumn Squash
Soup, Walnut Oil |
4.95 |
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“Black Mountain
Smokery” Smoked Salmon, Crème Fraiche, Cucumber
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5.95 |
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Wild Mushroom Tagliatelle,
Chive Oil |
6.50 |
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Steamed Mussels, Coconut
Milk & Coriander |
5.95 |
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Pan-fried Scallops, Asparagus
& Black Pepper Butter |
6.50 |
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Local Wild Venison, Braised
Red Cabbage, Dauphinoise Potato |
14.95 |
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Cep Risotto, Roasted
Asparagus, Basil Butter |
11.50 |
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Lemon Sole, Crushed New
Potatoes & Spinach, Chive Beurre Blanc |
13.95 |
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Roast Duck Breast, Colcannon
& Figs, Port jus |
14.95 |
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Rib-Eye Of Local Welsh
Black Beef, Chips, Béarnaise |
15.10 |
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Monkfish, Ceps, New Potatoes
& Asparagus, Basil Oil |
14.50 |
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Dark chocolate mousse with raspberries |
5.50 |
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Orange jelly, mango ice cream |
5.50 |
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Vanilla crème brulée |
5.50 |
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Poached Pears in Red Wine, Welsh clotted cream |
5.50 |
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Plate of ice creams and sorbets
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5.50 |
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All prices are in £'s and include VAT
The chef makes regular
changes to the menu depending on which ingredients are in
season and freshest on the day
A selection of fine Welsh
cheeses is also available served with chutney, celery and
our home made soda bread
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| Ricardo's
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Open
every day except Monday lunch.
12:30 - 2:30 PM
7:00 - 9:30 PM |
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