27th February 2011
Lunch menu
Nibbles
Chorizo £4.00; Warm marinated olives £4.00; Almonds £4.00; Habas Fritas £3.50
Asian oyster shooters £6.95; Scotch egg with black pudding £3.50
Rhubarb Bellini £7.00; Kir £4.50; Kir Royale £10.00; Champagne Cocktail £12.50
Pimm’s Cocktail £4.50; Spicy Bloody Mary £7.50; Spicy Virgin Mary £3.50
* Indicates our no choice set menu 2 courses £16.95 and 3 courses £22.95
* Artichoke soup with chestnut foam £6.00
Bayonne ham with celeriac remoulade £7.00
Roast bone marrow with a parsley, shallot and black olive salad £5.50
Smoked trout with beetroot carpaccio, fennel and horseradish £7.50
Egg mayonnaise £6.50
Potted seafood with toast and lemon £7.00
Roast beef with roast potatoes, swede mash, curly kale, Yorkshire pudding, horseradish cream
and gravy £16.95
Gallontine of chicken with new potatoes, celeriac purée, cima di rape and salsa verde £16.00
Roast wood pigeon with sauce soubise, onion rings and wild mushrooms £16.50
* Moules mariniére with thin chips £14.50
Salmon fillet with bone marrow, parsley, shallot & green beans, sauce vierge, tomato
and black olives £18.00
Celeriac cannelloni with field mushrooms, almonds and orange glazed shallots £14.50
Roast potatoes
Cima di rape
Chips New potatoes Green salad
Curly kale
Chicory, hazelnut and blue cheese salad
all at £3.95
We welcome your feedback via www.thepheasant-keyston.co.uk
All our meats are served pink unless otherwise stated. Game birds may contain shot.
Supper Club – Last Wednesday of every month
February Sales – 2 courses £14.95; 3 courses £19.95 (please see our February Sales Menu)
Monday to Friday 12.00 – 2.30pm & Monday to Thursday 7.00 – 7.30pm
The Pheasant first Comedy Night – Sunday, February 27th
Hell’s Kitchen Nightmare a Murder Mystery Dinner – Sunday, March 27th
OUR FOOD
We spend a lot of time trying to find the best seasonal produce we can. Some of our -Preferred suppliers are listed here:
Beef
Spring lamb, pork & mutton
Free range chicken & duck egg
Fish
Venison
Smoked salmon, smoked duck & haddock
Eggs
Wood sorrel, sea purslane, laverbread
English and Irish cheeses
English asparagus
Aberdeen Angus crossed with either Limousin
or Belgian Blue.
Lancaster Farm, Higham Ferrers, Northants.
Suffolk-cross sheep and the pigs are Large Whites.
Cardington, Bedfordshire.
Wickers. All their fish is caught on day-boats, either
line-caught or with smaller nets – i.e. sustainable.
Shot to order in Southwick Wood, Northants.
River Farm Smokery, Bottisham, Cambridge.
Bosworth Farm, Titchmarsh
Mountain Foods, Hereford
Neal’s Yard, London
Mike Ashby, Oundle.
The season: Winter
The cold wet weather is upon us and it’s time for comfort food. We are now using local Dexter beef
and Lancaster Farm mutton and all the root vegetables are currently at their best. The local
partridge and pheasant are also deliciously plump and hawthorns, crab apples and rosehips have
been harvested for the coming months.
Some of the terms we are using on current menus that may need a bit of explanation:
Bayonne ham – air dried salted ham
Cannelloni – type of pasta
Carpaccio – thinly sliced
Chorizo – Spanish pork and paprika sausage
Cima di rape – turnip top
Gallontine – boned whole bird, stuffed and cooked in a cylindrical shape
Moules mariniére – mussels cooked in white wine and butter
Salsa verde – parsley, basil, mint, garlic, anchovies and olive oil
Sauce soubise – onion purée
Sauce vierge – a warm dressing of tomatoes, basil, shallots, lemon and garlic
Jay Scrimshaw, Chef Patron
Theresa van Ruth, Head chef
PUDDINGS (+ recommended sweet wines)
Crème brulée £6.50 (no. 520)
Chocolate brownie with Chantilly cream £6.50 (no. 523)
* Brioche & butter pudding with butterscotch sauce £6.50 (no. 510)
Vanilla pannacotta with citrus and sable £7.00 (no. 527)
Apple turnover with cranberry compote and crème anglaise £7.50 (15 mins) (no. 520)
Colston Bassett Stilton with digestives and fruit bread £6.50 (no. 401, 402 or 404)
Petits fours £6.00
Lemon macaron; White chocolate and salted lemon fudge; Chocolate ladies finger;
Coconut ice; Bitter chocolate toffee; Cherry truffle; Marshmallows and Frangelico
Chocolate truffles £3.00
PORT BY THE GLASS: (75ml)
401
Quinta do Infantado Late Bottled Vintage 2004 £4.50
402
Quinta da Romaneira Tawny 10 years old £5.50
404
1996 Fonseca Guimaraens £7.00
SWEET WINE BY THE GLASS: (75ml)
510
2008 CORDON CUT, Mt Horrocks. Clare, Australia £5.50
(fresh, elegant and lively)
520
SAUTERNES, Chateau Delmond, JC Barbe £5.50
(wonderfully balanced Sauternes to round off the meal, great with cheese)
523
MONASTRELL DULCE, Bodega Castano, Spain £6.00
(this red sweet wine is bursting with cherries, chocolate and spice)
527
VIN SANTO, "Tegrino", Leonardo, Tuscany £7.25
(caramel and shortbread biscuits, dried prunes, nuts and coffee)
530
PEDRO XIMENEZ, Sacromonte, Jerez, Sherry NV £4.50
(lasting flavours of raisins, figs, dates and prunes)
COFFEE £2.95 (regular, decaffeinated, cappuccino, latte or espresso)
TEA £1.95 (English breakfast, Earl Grey, Assam, Darjeeling, Peppermint, Camomile, White or Green Tea)
HOT CHOCOLATE £2.50
LIQUEURS COFFEE: all at £5.75
Irish coffee: Irish whisky
Highland coffee: Scotch whisky
Brandy coffee: French Brandy Hennessy
Calypso coffee: Tia Maria or Kahlua
Bailey’s coffee: Bailey’s Irish Cream
Jamaican coffee: Tia Maria & Rum (£6.25)
Espresso Martini Coffee: Kahlua and Vanilla Vodka (£6.25)
RECOMMENDED DIGESTIFES: (25ml)
Cognac:
Hennessy VS £3.70
Remy Martin VSOP £5.40
Trijol VSOP Grande Champagne £7.60
Hennessy Paradise Rare Cognac £20.50
Armagnac:
Janneau Traditional £3.80
Janneau VSOP £4.95
Sigognac 10 Year Old Armagnac £6.95
Baron de Lustrac 1984 £12.00
Calvados:
Boulard Pays d’Auge; Grand Solage £3.95
Grappa:
Castagner, Torba Rossa Grappa, Italy £5.50
Tosolini Grappa Cabernet £6.95
Malt whisky:
Laphroaig 10yr £3.90
Talisker 10yr, Skye £3.90
Macallan 10yr £3.90
Dalwhinnie 15yr £4.90
Lagavulin 16yr £6.00
Irish whiskey:
Jameson’s £2.90
LIQUEURS: (25ml)
all at £3.90
Chambord; Cointreau, Grand Marnier, Southern Comfort, Galliano,
Benedictine, Drambuie, Kahlua, Tia Maria, Amaretto
Bailey’s Irish Cream (50ml)