Dinner Menu

 


 

Ramon & Karen Farthing with their team at " 36" are proud to present  this menu selection for your enjoyment. 

 

46.95 Three courses

inclusive price for 3 courses, appetiser,

pre-dessert refresher and homemade bread

TO BEGIN

Red Mullet,

 fillet served on tomato caponata accompanied by anchovy beignet,

baby spinach and a warm potato salad finished with

a lightly buttered fish reduction
 

Quail,

Breasts gently roasted with confit legs, white game and chicken

boudin, parsnip cream, and warm honey madiera reduction

 

Brill,

Fillet placed on caramelised fennel with confited tomatoes, fennel

dust, foam, and a roast chicken sauce

 

Duck Eggs,

Gently cooked with ground seranno ham, placed on creamed leeks

with a wild mushroom tortellini and a sherry

vinegar sauce

-----ooo-----

 

TO FOLLOW

Gurnard,

 Fillets cooked and sprinkled with tomato pepper accompanied

by seared diver scallops, warm tomato mousse

and a smooth green pea veloute

 

New Season Lamb,

Rump with pan-fried hazelnut lamb sweetbreads, boulongere

potatoes, fresh broad beans, creamed celeriac,

rich lamb gravy
 

Seabass,

gently poached in a light thyme stock on fondant potato with asparagus spears, courgette ribbons and a

minestrone style sauce
 

Veal Loin,

Gently pan-fried, with dauphinoise potato peppered swede, and a little veal and mushroom pie, sauced with a light

 jerusalem artichoke cream

-----ooo-----

 

In the preparation and good service of food, "TIME" is an essential ingredient, if you have a time limit please inform us

---oo---

MOBILE PHONES

If you wish to use Mobile Phones, please use our Reception area.


 

 

 

 

 


Menus

Lunch
Dinner
Dessert

Tasting Menu





 

 

 

 

 

 

 

In the preparation and good service of food, "TIME" is an essential ingredient, if you have a time limit please inform us

 

 

MOBILE PHONES

In Consideration to other Diners, If you wish to use

Mobile Phones, please use our Reception area.

 

 

 

 

 

 

 

 

 

 

 


 

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