Flintlock Menu Sept2020...DES SERT S CARAMELISED CARROT CAKE | 7. cream cheese ice cream, carrot...
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S N A C K S HOUSE CRUMPETS | 3. with Staffordshire rarebit (v) CRAB AND BLACK GARLIC DUMPLINGS | 3. with curry mayonnaise MUSHROOM TARTLET | 3. mushroom ketchup, truffle (ve) VENISON AND BLACK PUDDING SCOTCH EGG | 7. burnt apple ketchup, truffle celeriac remoulade (for two to share or one as a starter) S T A R T E R S BEETROOT CURED SALMON | 8. smoked beetroot, pickled shallots, horseradish crème fraiche, rye crispbread LEEK AND CHEDDLETON CHEESE VELOUTE | 7. crispy leeks, leek & chive oil, potato bread (v) SOUSED AND BBQ MACKEREL | 8. buttermilk, pickled cucumber, dill, kohlrabi apple slaw (gf) WILD BOAR TERRINE | 8. fennel jam, pickles, sourdough crisp BBQ SALAD OF LOCAL VEGETABLES | 7. wild herbs, Staffordshire cheese dressing, toasted nuts (n) (ve*) (gf) À L A C A R T E M E N U _ september 2020
Transcript of Flintlock Menu Sept2020...DES SERT S CARAMELISED CARROT CAKE | 7. cream cheese ice cream, carrot...
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S N A C K S
H O U S E C R U M P E T S | 3 .
w i th S ta f fo rd sh i r e ra r eb i t (v)
C R A B A N D B L A C K G A R L I C D U M P L I N G S | 3 .
w i th c u r r y m ay o nn a i s e
M U S H R O O M TA R T L E T | 3 .
m u sh r o o m ke t c h up , t r u f f l e (v e )
V E N I S O N A N D B L A C K P U D D I N G S C O T C H E G G | 7 .
b u r n t a p p l e ke t c h up , t r u f f l e c e l e r i a c r e m o ul a d e
( fo r t w o t o sh a r e o r o n e a s a s ta r t e r)
S T A R T E R S
B E E T R O O T C U R E D S A L M O N | 8 .
s m o ke d b e e t r o o t , p i c kl e d sh a l l o t s , h o r s e ra d i sh c r è m e f ra i c h e , r y e c r i s p b r e a d
L E E K A N D C H E D D L E T O N C H E E S E V E L O U T E | 7 .
c r i s p y l e ek s , l e ek & c h i v e o i l , p o ta t o b r e a d (v)
S O U S E D A N D B B Q M A C K E R E L | 8 .
b u t t e r m il k , p i c kl e d c u c u mb e r, d i l l , ko hl ra b i a p p l e s l a w ( g f )
W I L D B O A R T E R R I N E | 8 .
f e nn el j a m , p i c kl e s , s o u rd o u g h c r i s p
B B Q S A L A D O F L O C A L V E G E TA B L E S | 7 .
w il d h e rb s , S ta f fo rd sh i r e c h e e s e d r e s s i n g , t o a s t e d n u t s (n) (v e * ) ( g f )
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s e p t e m b e r 2 0 2 0
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M A I N S
D R Y A G E D S TA F F O R D S H I R E S I R L O I N | 2 7 .bee f fat chips , carameli sed shal lot purée , blooming shal lot , watercres s emulsion ( g f )
C H O I C E O F S AU C E :
s m o ke d g a r l i c B é a r n a i s e | S ta f fo rd sh i r e s t o u t & b o n e m a r r o w
H E R B F E D C H I C K E N | 1 9 .c r i s p y w i n g , b ra i s e d l e ek s , w i l d m u sh r o o m & En g l i sh w i n e s a u c e ( g f * )
D U C K B R E A S T | 2 0 .o n i o n ta r t e ta t i n , h i s p i c a bba g e , a n g e l h a i r p o ta t o , Pe d r o Xi m é n e z s a u c e , g ra t e d D o v e d a l e b l u e c h e e s e , b e e t r o o t p o w d e r
G N O C C H I | 1 5 .B B Q b r o c c o l i , b r o a d b e a n p u r é e , b l a c k g a r l i c d r e s s i n g , s o r r e l s a u c e (v e )
H A K E | 1 8 .c u r r i e d s c a l l o p , p a r s n i p p u r é e , k a l e c r i s p , w i l d g a r l i c c a p e r b u t t e r, w o o d s o r r e l
C E L E R I A C A N D W I L D M U S H R O O M W E L L I N G T O N | 1 7 .s m o ke d g a r l i c p o ta t o p u r é e , t o m a t o j a m , r e d w i n e s a u c e (v)
A L L S E RV E D W I T H S E A S O N A L V E G ETA B L E S & P OTAT O E S
S I D E S
B e e f fa t c h i p s ( g f ) | 4 . 5
B ra i s e d c a bba g e & ba c o n ( g f ) | 4 .
Carrot & roasted onion salad , sheep’s cheese (v) | 4 . 5
C a ul i f l o w e r & S ta f fo rd sh i r e c h e e s e c r o q u e t t e s (v) | 4 .
S e a s o n a l l e a v e s , d r e s s e d t o m a t o e s , t o m a t o e s s e n c e (v e ) | 4 .
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D E S S E R T S
C A R A M E L I S E D C A R R O T C A K E | 7 .
c r e a m c h e e s e i c e c r e a m , c a r r o t c a ra m el , wa l n u t & c o f f e e c r u mbl e ,
c a n d i e d c a r r o t p e e l (n) (v)
S TA F F O R D S H I R E Y E O M A N R Y P U D D I N G | 7 .
bl a c kc u r ra n t j a m & d u c k e g g c u s ta rd ta r t , s w e e t w o o d r u f f s q u i r t y c r e a m (v)
P E A R A N D D A R K C H O C O L AT E C A K E | 7 .
p e a r s o rb e t , c r y s ta l l i s e d p i s ta c h i os , c o f f e e t o f f e e s a u c e (n) (v e ) ( g f )
B A K E W E L L S O U F F L É | 8 .
p a s t r y i c e c r e a m , h o t ra s p b e r r y s a u c e (n) (v)
C H O C O L AT E D E L I C E | 8 .
d i g e s t i v e , s a l t e d h o n e y i c e c r e a m , t o a s t e d m a r sh m a l l o w, h o t c h o c o l a t e (v) ( g f )
L O C A L C H E E S E | 9 .
h o m e m a d e c h u t n e y s , c ra c ke r s (v)
(n) contain nuts(v) suitable for vegetarians(ve) suitable for vegans( g f ) gluten free
*denotes dishes that can be altered to meet the requirements l istedPlease inform us of any dietary requirements or allergies you have
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F O R B O O K I N G S _ r e s e r v a t i o n s @ t h e f l i n t l o c k c h e d d l e t o n . c o . u k
