September Menu at Charlotte’s Place
Autumn really is the season of abundance and Head Chef Lee’s been working his culinary magic on all sorts of cracking ingredients – from cauliflower and hazelnuts to a stunner of a blackberry pud…
Pineapple Tarte Tatin . Cured Foie Gras . Tarragon
This luxurious dish pairs naughty-but-nice foie gras spiced with cumin, fennel seeds & cinnamon and mulled-spiced pineapple to create the ultimate in comforting decadence. A little tarragon vinegar adds balance & a touch of freshness to cut through the buttery foie gras.
Grilled Lettuce Hearts . Goat’s Cheese. Hazelnut
Mouth-wateringly buttery grilled baby gem and cardivo lettuce with creamy goat’s cheese purée are offset by a smoked lemon dressing & toasted hazelnuts to create this hearty autumnal salad.Roasted Cauliflower. Yeast. Golden Raisins
A chunky wedge of cauliflower is slowly cooked in butter, while fresh bakers’ yeast adds a rich and delicious hoppy flavour that’s enhanced by sweet raisins poached in white wine & thyme. A little wood sorrel leaf adds a touch of sour lemony flavour for contrast.
Scorched Megrim Sole . Smoked Bacon . Chervil Root
A gentle confit of olive oil followed by a blow torch gives the sole a beautiful caramelisation while keeping the fish’s delicate texture. Braised pancetta adds smokiness, while puréed & roasted chervil root gives rich sweetness and different textures.
Blackberry & Port Jelly . Vanilla Ice Cream
Our take on a posh and seasonal jelly & ice cream! Fresh blackberries infused with port make an intense jelly, topped with fresh blackberries, juniper meringues and a nice big scoop of homemade velvety vanilla ice cream.