FREDERICK’S RESTAURANT
TABLE D’HOTE MENU
Cured tomato tart, black olive and basil cream, Waterloo cheese, crisp vegetable salad
Cream of butternut squash and ginger soup with crème fraiche foam
Cornish crab and avocado timbale with a coriander risotto and a sweet tomato coulis
Home smoked duck breast with caramelised fennel marmalade, pear and walnuts
Hampshire game terrine with pickled giroles and watercress
***
Fillet of beef with wild mushroom gratin, parmentier potatoes and glazed chantenay carrots
Roasted monkfish tails with seafood barigoule and white wine foam
Blackmoor venison with braised red cabbage, celeriac puree and sloe gin blackberry reduction
Sautéed guinea fowl with crushed thyme new potatoes, glazed baby onions and a confit of autumn vegetables
Lasagne of portabello mushroom, leeks and parsley jus
***
Chocolate and nougat iced parfait with blood orange sorbet*
Apple charlotte with pecan nut brittle and vanilla pod ice cream
Chestnut bavarois with black cherry and kirsch sorbet
Lemon and vanilla Cambridge burnt cream with autumn berry jelly
Three cheeses with sweet grape chutney and either oat cakes or bread:-
Golden Cross (hard goat’s cheese) from Salisbury
Barkham Blue (unpasteurized blue cheese) from Riseley, Reading
Waterloo (unpasteurized) from Riseley, Reading
***
2 Courses £28.95
3 Courses £35.95
Brown Brothers Late Harvest Orange Muscat and Flora,
Victoria, Australia.
A unique dessert wine made with two unusual grape varieties
grown in Victoria.
£7.00 per glass, £20.75 for the bottle.
Graham’s Late
Bottled Vintage Port
£3.50 per glass, £37.50 for the bottle
Freshly Brewed Coffee
with Petit Fours £2.95
Cappuccino £2.95
Latte £2.95
Espresso £2.70
Irish Coffee £4.50
French Coffee (with Cointreau) £5.50
Jamaican Coffee (with Malibu) £5.50
Tia Maria Coffee £5.50
We buy all our fresh
produce from local suppliers who inform us that whenever
possible they source products locally. During the Winter
months however local produce is restricted.
All our dishes are
home-made by Peter Buckman, Head Chef, and his team.
*These dishes may contain nuts or a nut trace.
+ This dish contains anchovies
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