Côte Brasserie - Newbury

4 Courses & Drink 49.95

A complimentary glass of Crémant or Oddbird non-alcoholic sparkling rosé to begin

STARTERS

• Brûlée Camembert

  Caramelised cheese, grape chutney, walnuts and toasted sourdough baguette

• Calamari

  Breadcrumbed squid served with Provençal mayonnaise

• Truffled Pumpkin Soup

  Topped with pumpkin seeds and crumbled chestnuts, served with toasted sourdough baguette

• Chicken Parfait Mille-Feuille

  Our rich chicken liver parfait piped into thyme puff pastry slices with caramelised red onion chutney, alongside dressed julienned pears and a port reduction

• Crab & Comté Rarebit

  Comté cheese & white crab béchamel on toasted brioche, topped with samphire and drizzled with herb oil

• Smoked Salmon Rillettes

  Creamy salmon rillettes layered on honey & mustard pickled beetroot. Topped with whipped horseradish cream, dill & lemon and served with seeded sourdough

• Warm Baked Beetroot

  Dressed beetroot wedges on lemon & herb aioli with julienned pear, pistachio dukka and pickled shallots, topped with crispy panisse

MAINS

• Confit Pork Belly

  Savoy cabbage, confit shallots, golden sultanas, apples and gratin dauphinois, with a Calvados & thyme jus

• Grilled Sea Bream

  On a bed of Champagne velouté sauce, braised fennel, tomato concassé, dill and crushed new potatoes

• Butternut Squash Tarte Tatin

  Sage, salted caramel and red onion tarte tatin topped with whipped goatʼs cheese and toasted almonds, with a green salad

• Poulet Breton

  Responsibly reared in Northern France Corn-fed roasted half chicken with a Café de Paris butter, sautéed new potatoes, herb garnish

• Salt-Baked Celeriac

  Grilled and topped with creamed wild mushrooms, confit shallots, crumbled chestnuts and a caper relish. Served with frites

• Sirloin (8oz)

  Cut and prepared in the Côte butchery Served with crispy confit potatoes, black garlic jus and watercress Recommended medium rare

• Confit Duck a l'Orange

  On a bed of braised red cabbage with a bitter orange sauce and gratin dauphinois

DESSERTS

• Brandy Butter Madeleines

  Three warm butter madeleines, served with brandy butter and redcurrants Contains alcohol

• Chocolate Praline Tart

  With a berry coulis and vanilla ice cream

• Clementine & Pistachio Mess

  Crushed meringue tossed with pistachio & white chocolate ganache, spiced poached clementines, dried raspberries and a winter berry coulis. Topped with crushed pistachios

• Crème Caramel

  Traditional set vanilla pod custard with dark caramel

• Warm Chocolate Fondant

  Served with winter berry coulis, hazelnut tuile and cinnamon ice cream

• Ice Cream & Sorbet

  Two scoops of vanilla, chocolate, cinnamon or salted caramel ice cream, lemon or raspberry sorbet