As we fast approach Christmas, our November menu continues to showcase stunning autumn flavours, ranging from Pumpkin Risotto with Sage & Almond Gremolata, to Steak Diane. Read below for more…
Roasted Chicken Leg . Liver Parfait . Chestnut
This succulent roasted chicken leg served with a rich liver parfait and chestnuts makes for quite the start to an exquisite menu at Charlotte’s Place. The liver is cooked in garlic and thyme which pairs perfectly with the sweetness of the chestnuts and the soft texture of the leg.
Mushroom & Leek Fricassee . Brown Butter
The delightfully soft and smooth texture of this dish is amplified by the leak hearts which add a fuller taste and a gentle crunch to this starter. The pickled mushrooms are changed on a daily basis adding variety and a Charlotte’s twist. Suitable for vegans and vegetarians, it pairs perfectly with a glass of champagne.
Steak Diane . Dauphinoise . Cured Fois Gras
Steak Diane is a gorgeous addition to the main courses at Charlotte’s Place. Served with creamy dauphinoise potatoes and a luxurious cured foie gras mixed with mushrooms, this is a must as the weather turns colder.
Pumpkin Risotto . Sage & Almond Gremolata
The pumpkin risotto is beautifully dusted with fried sage and served with almond gremolata. Butternut squash and parmesan coat the gremolata giving a luxurious, heartwarming but light feel to this delightful dish.
Cherry Clafoutis . Frozen Milk Chocolate
This dessert is the elegant hybrid of a Yorkshire pudding and a pancake. Every bite is a soft crunch – covered in powdery speckles of icing sugar. Paired with the smoothest milk chocolate ice-cream – served at a perfect temperature and dusted in cocoa powder – this dish is the perfect end to a delicious evening.