À La Carte Menu
~ February, 2017 ~
Trio of Hanwell Soups
Presented With a Fresh Cut Rolls.
Hot Smoked Scottish Salmon & Buffalo Mozzarella
Served in a Puff Pastry Case Topped With a Poached Hens Egg,
coated With a Crayfish Chardonnay Velouté.
Served On Cauliflower Puree, Black Country Black Pudding, Crisp Pancetta
Drizzled With A Herb Cream.
Hylton’s Hanwell Salad
Comprising Of Thai Chilli Confit Duck, Smoked Scottish Salmon, Crayfish Tails,
Quail Eggs, Parmesan Shavings, Avocado, Sweet Red Peppers, Chorizo Sausage
Served With Crisp Salad Leaves, Duo of Dressing, Balsamic Vinegar.
Roulade of Ham Hock & Pickled Gherkins
With Fresh Chives, Served On Toasted Brioche, With Apple Puree & Plum Chutney.
Crowned With Micro Herbs.
Charcuterie Platter, Cured Meats
With Olives, Capers, Plum & Apple Chutney
Toasted Sourdough, Sun Dried Tomatoes & Dressed Salad Leaves.
Pan-Fried Fillet of Beef
Wrapped In Pancetta, Served On A Rosti Potato,
Coated With A Madeira Shallot Sauce & Wilted Spinach.
Poached Roulade of Herb Stuffed Chicken
Served On Pilau Rice, Coconut Cream Sauce,
Enhanced With Coriander, Chilli, Ginger & Red Peppers
Topped With Curry Foam & Tomatoes.
Braised Jacob’s Ladder – Rib of Salted Beef
Presented With Sautéed Kale, With
Sweet Potato Puree, Button Onions, Heritage Carrots
Complemented Red Wine Sauce.
Steamed Cod Loin
Served on a Cassoulet of Butter Beans, Pancetta & Chorizo Infused With Thyme
Rosti Potato Topped With Calamari Rings & Micro Herbs.
Coated With a Shiraz Sauce.
Pan Fried Calves Liver
Bacon & Savoy Cabbage Bubble & Squeak,
Red Onion Confit, Red Wine Sauce,
Topped With Crisp Pancetta & Straw Potatoes.
Baked Fillet of Hake Lemon & Herb Crust
Presented On Spring Vegetables Spaghetti, Saffron Potatoes,
Complemented With a Dill Butter Sauce & Crayfish Tails
Oven Roasted 3 Bone Rack of Spring Lamb
Dauphinoise Potato, Baby Spinach,
Heritage Carrots, Roasted Shallot
Rosemary Scented Jus.
All Mains Courses Are Served with a Vegetable Garnish.