The UK Menu Game (2008-)

[nikkib]

sat bains?

[bakerestates]

bacchus?

[jackal10]

Can Roca at Girona

[Scottf]

Can Roca at Girona

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[jackal10]

Mussel and crab stew with exotic Indian spice, citrus

Beef roasted in its own fat, assorted alliums and basils from the garden

A selection of artisan cheeses, toasted walnut bread

Chocolate bon bon and strawberries

chicory ice cream and bitter caramel

Edited February 6, 2008 by jackal10 (log)

[Gary Marshall]

i googled the dessert and got stannleylands hotel!!!  a bit of plagiarism going on in the kitchen of the north!!

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have you been?

[augustine]

Mussel and crab stew with exotic Indian spice, citrus

Beef roasted in its own fat, assorted alliums and basils from the garden

A selection of artisan cheeses, toasted walnut bread

Chocolate bon bon and strawberries

chicory ice cream and bitter caramel

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Chez Panisse or Manresa Restaurant if I had to choose I'd say Chez Panisse.

[Andy Lynes]

Chez Panisse or Manresa Restaurant if I had to choose I'd say Chez Panisse.

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Choose again!

You couldn't find two more different restaurants than CP and Manresa - was it the four course structure that made you think of CP?

[jackal10]

Manresa

They have thier own vegatable grower

I think Andy wins it

[augustine]

Chez Panisse or Manresa Restaurant if I had to choose I'd say Chez Panisse.

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Choose again!

You couldn't find two more different restaurants than CP and Manresa - was it the four course structure that made you think of CP?

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[/qu

the four course structure, plus the menu text was so sparing and delicious.

[Andy Lynes]

This is a British restaurant that re-opened just before Christmas:

calf’s sweetbreads with wine-braised sauerkraut

saddle of venison with fresh goat’s cheese gnocchi

Muscat crème caramel

[bakerestates]

ah, I remember eating about this in the FT

Walnut Tree Inn - Shaun Hill?

[Andy Lynes]

Gone in 180 seconds, and I thought that was going to be tricky!

[Gary Marshall]

i got distracted looking for sauerkraut recipes

[bakerestates]

I meant reading the FT, not eating, doh. Okay.....

Cardoon Gratinato with Artichokes and Radicchio di Treviso

Rigatoni with Five lilies and ricotta salata

Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinegar

Saffron Pannacotta, Qunice, Pink Peppercorns, Quince Sorbetto

[nikkib]

babbo - time well spent in the nyc forum planning my upcoming visit!

[bakerestates]

babbo - time well spent in the nyc forum planning my upcoming visit!

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yes - thought it might be obvious to those who had been or had seen a menu. It was in deference to the Bill Burford Heat book I am reading at the moment.

[nikkib]

Braised pork belly, potato, cashew nuts and sea urchin

~

Poulet de Bresse en cocotte, truffle injected egg and tagliatelle

~

Air, Land and Sea - Potato, walnuts and beluga caviar

simply because i am fascinated by the dessert - has anyone tried this?

[jackal10]

GR La Noisette Sloane St

[nikkib]

Yes jackal10, thats correct - have you tried the dessert? Sounds seriously odd...

[jackal10]

More a savoury than sweet I guess

Ok.... Just how wide can we go? Historic menus? Menus in books or novels?

Here is a UK current one

Risotto of spring vegetables

Slow roasted leg of suckling pig, apple purée and its own juices

Grand Marnier soufflé with an orange salad

[naebody]

Risotto of spring vegetables

Slow roasted leg of suckling pig, apple purée and its own juices

Grand Marnier soufflé with an orange salad

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Le Manoir aux Quat'Saisons.

[jackal10]

yes.

Too easy

[naebody]

OK - this might be a bit more of a challenge. Chosen around a theme of "X with Y and Z sauce":

Tortellini of Wild Mushrooms with Chicken and Truffle Sauce

...

Roasted Rib of Veal with Braised Carrots and Onions with Rosemary Sauce

...

Fig Tart with Port and Cinnamon Ice Cream, Cinnamon and Anise Sauce

[chefmatt]

pied a terre?