The Inn at Grinshill

The Inn at Grinshill Daily Menu - Click Here For PDF

Available Tuesday to Saturday 6.30 - 9.30

TWO COURSE MENU

Twenty seven pounds & fifty pence

THREE COURSE MENU

Thirty two pounds & fifty pence

FIRST COURSE

DUCK EGG Fried duck egg - serrano ham - asparagus tips - truffle oil

SALMON Cured salmon - wasabi – cucumber - honey & soy dressing

RAVIOLI Comte cheese ravioli – caramelised chicory

SCALLOPS Pan seared scallops - coriander - vegetable relish - micro rocket

FOIE GRAS Duck ham - bollotine of foie gras - orange jelly - baby watercress

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Main Course

LAMB Braised Shoulder & loin - pea puree - pea shoots – sweetbreads

PORK Roast cutlet - confit belly of suckling pig - broad beans – peas – majoram Buttered fondant potato

FISH Poached seatrout – samphire – crab tortellini – crispy skin – scallop cream

DUCK Pan fried breast – chive potato – spring cabbage – grappa - cherries

VEGETARIAN Summer rissotto – asparagus - broad beans – peas – parmesan

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Desserts

JELLY Pimms jelly – cucumber powder – straberry granita

PARFAIT –macaroon - strawberry tuille – vanilla yoghurt

COCONUT Coconut pannacotta – caramelised banana – chocolate – pecans

CHOCOLATE Marzipan sponge – red wine jelly – raspberry liquor ganache

RHUBARB & CUSTARD Poached rhubarb – egg custard – pain perdu – rhubarb ice cream

BRITISH CHEESE BOARD

Oatcakes – wafers - grapes – celery - chutney

four pounds & fifty pence supplement

Federia
Doddington baltic
Whitehaven goats cheese
Per las
Barbers 1833 cheddar

Please call us on 01939 220 410 to make your reservation