Vellore Restaurant (Menu)

Entrée

Smoked salmon, horseradish crème fraiche, capers and lemon

Beetroot and goats cheese ravioli, horseradish espuma

Heritage tomatoes, black olive tapenade, pine nuts, basil

Scottish crab, cucumber, avocado, apple, brown meat cracker

Ham hock terrine, baked beans, fried duck egg, brioche soldiers

Pea and mint soup, crispy bacon

Scottish mussels, Bath Gem, Guinness bread

Plat

Baked Camembert, rosemary, garlic and baguette

Half dozen Porthilly oysters, shallot vinegar, lemon

Grilled tiger prawns, parsley and garlic butter

Dessert

Fish

Whole lemon sole, crushed potato, seasonal greens, shrimp butter sauce

Rack of Scottish lamb, rosemary new potatoes, crushed minted peas, red wine jus

Half Scottish lobster, Béarnaise sauce, French fries, mixed leaves

Meat

Surf and Turf : 8oz Sirloin and half lobster

Sirloin 10oz

Rump 10oz

To Share

Côte de Boeuf 18oz

Whole Red Tractor chicken

Mains

Israeli couscous, chickpeas, butternut squash and spinach tagine, toasted almonds

Roasted Cornish hake, seasonal green, crushed new potatoes, crispy capers, brown butter

Braised lamb shoulder, peas, pancetta, spring onions, aubergine, red pepper sauce

17.5

Red Tractor chicken breast, polenta, sun dried tomatoes, broad beans, chicken jus

16.5

Spinach linguini, courgette flower, peas, broad beans, basil pesto

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