LAB Evening Menu

Starters

Toasted sourdough, marinated jumbo green olives, spiced hummus, balsamic & golden rapeseed oil. (enough for two)

Classic soup of the day with chunky bread.

Crab bisque with saffron aioli & chunky bread.

Rolled spiced brown shrimp, mackerel & seaweed pâté, beetroot brunoise dressing, beetroot gel, seaweed crisps, lumpfish caviar.

Gratinated mussels in white wine, chilli & garlic, watercress, harissa mayonnaise.

Potted rabbit, toasted sourdough, pickled carrots, spiced apple chutney.

Cornish gouda soufflé served molten in chive cream with crispy seaweed.

Mains

Whole salt baked bream, classic ratatouille, seasoned chips, salsa verde & burnt lemon.

Tiger prawn & spiced monkfish curry, rice pilaf, mint yoghurt, kachumber & papadam.

Mustard crusted halibut fillet, creamed leeks, Alpine potato cake, red wine jus, pickled mushroom.

Pork belly, celeriac purée, roasted hispi cabbage, apple gel, cider jus, candied walnuts.

Pan fried chicken supreme, courgette funghetto, parmesan polenta, white wine & mushroom sauce.

Wild mushroom ravioli, squash velouté, butternut fondants, pickled mushroom, parmesan & truffle oil.

Dessert

Sticky toffee pudding, butterscotch sauce & clotted cream vanilla ice cream.

Chocolate & peanut mousse cake, biscoff crumb & vanilla ice cream.

Lemon tart, clotted cream, berry gel, lemon caviar.