Lainston House Sample Menus (2010)

Choice

Appetisers and Delicacies

Seared Scallops, organic cauliflower puree, crisp bacon. Portland Shellfish.                              £16.90

Chicken Liver Parfait, sweet wine jelly, toasted brioche. Lainston Brioche.                                £10.90

Organic Confit of Salmon, watercress risotto, marinated fennel. Maple Leaf watercress.          £14.50

Ham Hock & Egg “Lainston Style”. Uptons of Bassett.                                                              £14.00

Smoked Pigeon Breast, fennel salad, fig chutney. Uptons of Bassett                                         £15.50

Jerusalem Artichoke Soup (Vegetarian). Sunnyfields farm Totton                                            £10.50

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Mains

Seared Seabream – Portland Shellfish.
Crab cake, Jerusalem artichoke.   £24.00

Saddle of Lamb, Braised Shoulder – Hinwood Flock, Broughton.
Winter root vegetable, bean fricassee.   £26.00

Roast Halibut - Coopers of Andover
Warm tartare sauce, triple cooked chips.   £28.00

Roasted Saddle Venison – Newhouse Venison, Redlynch
Red cabbage compote, parsnip puree.   £28.00

Hampshire Partridge *ndash; Uptons of Basset, Romsey
Breast, braised leg, butternut squash, bread sauce espuma.   £26.00

Stockbridge Mushroom Ravioli – Fundamentaly Fungus.
Butternut puree, artichokes, (vegetarian).   £21.00

Twice Baked Goats Cheese Soufflé – Rosary Goats Cheese, Salisbury.
Mixed leaf salad, (vegetarian).   £18.50

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Tasting

Chef designed this menu to be enjoyed by the entire table

Amuse Bouche

Ham hock & egg “Lainston Style”

Wild South, Sauvignon Blanc, Marlborough 2008

Seared Scallops
Organic cauliflower puree, crisp bacon.
Collio, Santa Catarina, Tocai Friulano, Fantinel 2008

Refresher

Saddle of Lamb, Braised Shoulder
Winter root vegetable, bean fricassee
Lealtanza, Grand Reserva, Tempranillo, Rioja, Spain 2000

Banana Walnut Glace
Caramelised bananas.
Willi Opitz, Welschriesling, Scheurebe, Goldackerl,
Beerenauslese, Neusiedlersee 2006

Chocolate Hazelnut Pannacotta
Caramelised bananas.
Elysium, Black Muscat, Andrew Quady,
Central Valley, California 2006

Old Sarum Blue
Chutney.

Coffee or Infusions
Handmade Lainston chocolates.

£65.00 per head or £110.00 per head
including a taste of each of the recommended wines.

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Vegetarian Tasting

Chef designed this menu to be enjoyed by the entire table

Amuse Bouche

Jerusalem Artichoke Soup

Pinot Grigio, Marlborough, New Zealand, 2008

Organic Cauliflower Risotto
Collio, Santa Catarina, Tocai Friulano, Fantinel 2008

Refresher

Twice Baked Goats Cheese Soufflé
Lealtanza, Grand Reserva, Tempranillo, Rioja, Spain 2000

Banana Walnut Glacé
Caramelised bananas.
Willi Opitz, Welschriesling, Scheurebe, Goldackerl,Beerenauslese, Neusiedlersee 2006

Chocolate Hazelnut Pannacotta
Elysium, Black Muscat, Andrew Quady, Central Valley, California 2006

Old Sarum Blue
Chutney.

Coffee or Infusions
Handmade Lainston chocolates.

£65.00 per head or £110.00 per head
including a taste of each of the recommended wines.

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The Avenue Restaurant Dinner Menu

Two Courses £34.00 per person, Additional course £10.50

Available Sunday Dinner to Thursday Dinner during February
In association with Sunnyfields, Totton

Chicken Liver Parfait – Gleabe Fonthill, Romsey
Sweet wine jelly, Lainston brioche.

Jerusalem Artichoke Soup – Sunnyfields farm Totton
Bacon crisp.

Warm Soused Mackerel – Coopers of Andover
Fennel apple salad.

Twice Baked Rosary Goats Cheese Soufflé – Rosary goat cheese, Salisbury
Pickled pear salad.

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Braised Ox Cheek – Casterbridge, Dorset
Horseradish mash, red onion marmalade.

Fish & Chips “Lainston Style” – Coopers of Andover
Tartare sauce.

Organic Cauliflower Risotto, beignet - Sunnyfields, Totton

Roasted Chicken – Uptons of Bassett
Stuffing, bread sauce, crushed swede.

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Passion Fruit Pannacotta, pomegranate syrup.

Plum & Almond Tart, honeycomb ice–cream – Lainston Bees

White Chocolate & Banana Cheesecake, caramel sauce.

Local Farmhouse cheese selection

Cafetière of Freshly Ground Coffee; Infusions.      £4.50 per person

Espresso                    £4.00 per person

Cappuccino                £5.00 per person

Ristretto                     £6.50 per person

Espresso Forte         £6.00 per person

Lungo Leggero         £6.00 per person

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Dessert

£10.50 each

Exclusive Chocolate Tasting
Hazelnut Pannacotta, ice cream, opera, pancake.
Elysium, Black Muscat, Andrew Quady, Central Valley, California 2006             £9.50

Ginger Pannacotta
Lemongrass, kiwi, pomegranate syrup.
Willi Opitz, Goldackerl, Beerenauslese, Neusiedlersee, Austria 06                      £11.30

Passion Fruit Soufflé
Coconut lime ice-cream, passion fruit sauce.
Willi Opitz, Goldackerl, Beerenauslese, Neusiedlersee, Austria 06                      £11.30

Honey Chocolate Pudding
Honeycomb ice cream.
Please allow 20-25minutes
Pedro Ximenez, sherry, muy dulce, Gutierrez Colosia, Manzanilla, Spain, N.V   £8.00

Banana Walnut Glace
Caramelised bananas.
Château Filhot a Sauternes, Grand Cru Classe, 2003                                          £13.50

Lainston Seasonal Ice Cream & Sorbet

Sommeliers recommendation – Trio of dessert wines                                       £15.00


If you have any special dietary requirements please do not hesitate to inform us.


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