Autumn/ Winter Menu 2017
TO START:
Soup of the Day (V) - 6.00
Regularly changing, and never boring! Please ask for today’s exciting flavour. With home-made bread
Beetroot & Goats Cheese Panacotta – 8.50
With goats cheese bon bon & beetroot crisps
Celeriac, Sage & Butternut Squash Risotto (V) – 8.00
Served with a blue cheese & crème fraiche dressing (optional)
Ham Hock & Pork Terrine – 8.50
Seasoned with orange, green peppercorns, baby capers & diced gherkins. Served with a plum chutney
Smoked Salmon Verrine – 8.50
Smoked salmon mousseline layered with smashed avocado. Dressed with pickled radishes & toasted bread
Vegetarian & Vegan Main Choices
Lentil Cartouche – 14.00 (V)
Puy lentils braised with ginger, sesame oil, chilli, white wine vinegar & honey, served with flat mushrooms, beetroot, butterbeans & goats cheese (optional)
Spinach & Butternut Squash Strudel – 15.00 (V) & Vegan
Filo pastry filled with spinach, caramelised PINE NUTS & vegan cheese and finished with a butternut squash velouté
Main Courses...
10oz Sirloin Welsh of course– 21.00
Grilled with vine tomatoes & flat mushrooms and garlic aioli
EXTRA SAUCES – 3.00 EACH BLUE CHEESE OR GREEN PEPPERCORNS & BRANDY
Side Dishes – to add to your meals if you wish…all 3.50
►Dish of seasonal vegetables ►Tomato and red onion salad
►Dish of New Potatoes
►Portion of French Fries ►Green leaf side salad
The following dishes are accompanied by seasonal vegetables.
Lamb Shank – 18.50
A Welsh lamb shank slowly braised in red wine until it falls off the bone, served with bubble & squeak with garlic, rosemary and anchovy pesto
Pork Wellington – 18.00
Slowly braised belly of pork with an apple, sage & onion duxelle, encased in puff pastry with a Calvados sauce
Gressingham Duck Breast – 19.00
Roasted with a sweet potato & parsnip mash served with a piquant plum sauce with gin, Finished with parsnip & sweet potato crisps
Fillet of Beef – 26.50
Grilled to your liking with potato & brisket of beef rissole, red onion jam, horseradish aioli & quenelle of duck liver parfait
Fillet of Cod – 18.00
Roasted onto puy lentils with chorizo & thyme served with a lemon butter sauce
DAILY QUANTITIES ARE LIMITED TO ENSURE FRESHNESS – RUNNING OUT OF SOME DISHES IS SOMETIMES UNAVOIDABLE!!
Depending on availability & seasonality most of our fresh fish/seafood dishes are on our daily
Specials menu
Items with a (V) are suitable for vegetarians. Please inform a member of the team ASAP if you have any allergies or intolerances, which we will do our utmost to accommodate. Nuts are used in preparation areas and in general, so if you have a serious nut allergy, please tell us immediately. Dishes can be adapted for gluten free in some cases.
PLEASE NOTE – WE WILL ONLY ACCEPT A MAXIMUM OF THREE SEPARATE PAYMENTS PER PARTY
& there is no service charge included
www.theblueballrestaurant.co.uk tel. 01834 843038 Upper Frog Street, Tenby, Pembrokeshire. SA70 7JD