Michelin Starred Menu, The Old Vicarage, Sheffield

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CLICK TO SAMPLE MENUS:-
FULL RESTAURANT MENU GOURMET MENU LUNCH MENU

Dishes change frequently to reflect the availability of local seasonal produce
The following is a selection from our repertoire…

SAMPLE OF OUR FULL RESTAURANT MENU
AVAILABLE AT ALL OPENING TIMES

Sea Bass

RISOTTO OF WILD MUSHROOMS AND ROCKET WITH ROSEMARY

GRIDDLED LOIN OF TUNA WITH BEETROOT AND BLOOD ORANGE PURÉE
ON A SALAD OF FENNEL, ORANGE AND POMEGRANATE
RASPBERRY AND GERANIUM DRESSING

SAGE ROASTED SADDLE OF RIDGEWAY HARE
WITH SPICED PEARS AND BEETROOT
STIR FRIED LEEKS AND CELERIAC

RACK OF CHATSWORTH LAMB WITH A CHERVIL AND LEMON CRUST
VANILLA COUSCOUS WITH APRICOTS
ROASTED SWEET PEPPERS

CRISP ROASTED FILLET OF WILD SEA BASS ON NEW POTATO GALETTE
SALAD OF DRESSED WHITBY CRAB AND MANGO
PEAS AND ASPARAGUS WITH MINTED PEA AND MUSCAT SAUCE

CANAPÉS

SURPRISE APPETISER COURSE

CASSEROLE OF CRAYFISH AND SCALLOP
INFUSED WITH CARDAMOM, CUMIN & LEMON GRASS
Served with fennel bread

BAKED RED MULLET WITH TAPENADE AND GRUYÈRE CRISP
SPRING VEGETABLE TAGLIATELLI
BASIL AND PINE NUT DRESSING

Crayfish and Scallops

LIME AND GINGER ROASTED GUINEA FOWL
SAFFRON BRAISED FENNEL
POMMES ANNA

ROASTED FILLET OF ABERDEEN ANGUS BEEF ON NUTMEG MASH
CARAMELISED SHALLOTS AND SWEDE PURÉE
OXTAIL SAUCE

POACHED FREE RANGE EGG ON CUMIN SPICED POTATO CAKE
CHERVIL SABAYON AND PARMESAN DIPPING SOLDIERS
SWEET ROASTED BEETROOT AND CELERIAC WITH CASHEW NUTS

BAKED CHOCOLATE PUDDING WITH CHOCOLATE FUDGE SAUCE
ENGLISH CUSTARD

VICARAGE GARDEN SWEET WOODRUFF ICE CREAM
IN CRISPY PISTACHIO WAFER
OLD ENGLISH RASPBERRY SHERRY TRIFLE

ENGLISH STRAWBERRY DESSERTS
Strawberry and sweet cicely soufflé
Shortbread tart of strawberries and fraises liqueur
Brandy snap basket of strawberry sorbet

GOOSEBERRY CRÈME BRÛLÉE
GOOSEBERRY AND ELDERFLOWER SORBET WITH CARAMELISED HAZELNUTS
HAZELNUT ROULADE WITH GOOSEBERRY CHEESE

Lemon Cream Praline ... every dessert a tantalising treat, it will be hard to choose just one!

SELECTION OF FARMHOUSE CHEESES FROM THE BRITISH ISLES All our cheeses are unpasteurised, straight from the farms, hand made by traditional methods

	EXMOOR JERSEY BLUE Traditional rich Jersey milk soft blue from Kay Duffield, Taunton, Somerset BEENLEIGH BLUE Soft textured faintly blued ewe’s milk from Richard Congdon, Sharpham, Devon COOLEENEY Creamy full flavoured soft cow’s milk cheese from Jim Maher in Moyne, Tipperary BRAFFORD GOATS’ CHEESE Mould ripened soft cheese by Charles Lamming at Cottingham, East Yorkshire MRS KIRKHAM’S LANCASHIRE Traditional crumbly, buttery Lancashire from Ruth Kirkham at Goosenargh

FOUR COURSE MENU £60.00
To include dessert or cheese

THE FULL MENU IS AVAILABLE AT ALL OPENING TIMES

GOURMET MENU 7 COURSE TASTING MENU £65.00

ROAST LOIN OF VEAL ON FONDANT POTATO SPROUTS AND BROCCOLI IN LEMON OIL WITH PRUNES AND PINE NUTS PASSION FRUIT AND POMEGRANATE GRANITA CLASSIC CHEESE SAVOURY ON TOASTED BRIOCHE WITH MANGO CHUTNEY A TRIO OF ENGLISH APPLE DESSERTS Apple and mint sorbet with apple crisps Apple crème brûlée Caramelised apple tart with calvados and butterscotch sauce	CANAPÉS THAI STYLE MUSSELS AND PAK CHOI WITH CHILLI LEMON GRASS AND COCONUT MILK SABAYON BAKED FILLET OF BRILL WITH ROASTED BUTTERNUT SQUASH CHINESE GREENS AND CANDIED PECANS RHUBARB AND STAR ANISE SAUCE ROAST ENGLISH SQUAB WITH BLACK PUDDING AND GIROLLES SPRING CABBAGE WITH BACON AND VANILLA

THE TASTING MENU IS COMPOSED OF 7 LIGHTER COURSES AND IS DESIGNED TO BE TAKEN BY THE WHOLE TABLE Back to top of page


SHORT LUNCH MENU TWO COURSES £30.00 THREE COURSES £40.00

BAKED JOHN DORY ON CRAB RISOTTO CRAB BISQUE SAUCE AND A CRAB AND MANGO SALAD ROASTED MARINATED QUAIL WITH LEMON THYME CHAMP TOPPED WITH POACHED QUAIL’S EGG BUTTERED CABBAGE LIME, BASIL AND GOATS’ CHEESE TORTELLINI ROAST RED PEPPER COULIS AND PESTO DEEP FRIED AUBERGINE PAN-FRIED CALVES’ LIVER AND AVOCADO ON BUTTERED CHAMP WITH DEEP FRIED SAGE MADEIRA SAUCE BAKED TURBOT WITH A TARRAGON AND HAZELNUT CRUST NEW POTATO GALETTE GLAZED SABAYON GRESSINGHAM DUCK POT-ROASTED WITH SAGE AND APPLE CARROT, THYME AND POTATO GRATIN BLUEBERRY AND CASSIS COMPOTE ROAST FILLET OF WHITBY COD WITH GREMOLATA SAFFRON TAGLIATELLI WITH BROAD BEANS LEMON AND PARSLEY BUTTER SAUCE OREGANO-SMOKED FILLET OF ABERDEEN ANGUS BEEF ROASTED PARSNIPS AND BEETROOT WITH PANCETTA CREAMY POLENTA CAKE SHALLOT AND THYME TART WITH GRUYÈRE GLAZE & DEEP FRIED SHALLOTS AVOCADO, APPLE AND WALNUTS DRESSED WITH WALNUT OIL CELERIAC CHIPS	DESSERTS ON A THEME OF SPICED YORKSHIRE RHUBARB Rhubarb sorbet with ginger and rhubarb compote Yorkshire parkin with nutmeg custard Rhubarb and ginger fool PASSIONFRUIT SOUFFLÉ PASSIONFRUIT CRÈME BRÛLÉE MANGO SORBET WITH SESAME TUILE AND MANGO SYRUP BITTER CHOCOLATE MOUSSE WITH CAPPUCCINO TOPPING MOCHA ICE CREAM AND CHOCOLATE CROQUANT COFFEE PECAN PUDDING WITH COFFEE BEAN SAUCE SELECTION OF BRITISH FARMHOUSE CHEESES

AVAILABLE TUESDAY-FRIDAY FROM 12.30

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