Latymer Menus
To tempt you, one of Michael Wignall's
dishes is shown above... "Mosaic of ham hock, smoked pigeon
and guinea fowl, Jabugo ham, pickled apples, truffle marshmallow,
set in tarragon jelly"
See the sample dinner menu below for
more delicious choices!
'Although we regularly change dishes, unusually we
have introduced five new ones to the menu in one go.
Soft fruit is in its prime at present and our herb garden is
in full powerful swing.
The scent as I wandered through the garden
was intense and inspirational - it was the best time
to capture the benefits, drawing on the superior taste and
heightened flavour it can provide now.'
Michael
Wignall, Head Chef of The Latymer
As seasons and produce change so do our menus, therefore please
note that certain dishes may change accordingly. Alternatively, you
can download a selection of Latymer menus here...
10 Course
Latymer Tasting Menu: £78.00 - view menu
3 Course
Latymer Dinner: £58.00 - view menu
3 Course
Latymer Lunch: £32.00: view menu
8 Course
Latymer Lunch Tasting Menu: £58.00 - view menu
Latymer
Vegetarian Tasting Menu: £78.00 - view menu
To make a reservation, call us on +44 (0)1276
471 774
Starters
Tuna
Cumin scented seared
tuna, poached Scottish langoustines, smoked eel
beignets,tapioca vinaigrette, parmesan foam
Ham Hock
Mosaic of ham hock, smoked
pigeon and guinea fowl, Jabugo ham, pickled apples, truffle
marshmallow, set in tarragon jelly
Red Mullet
Organic salmon, hand
dived scallops, red mullet, Portland crab in sugar snap,
poached lobster, tomato essence, gazpacho foam
Quail
Coriander and ginger
marinared quail, pressing of organic duck liver, artichokes, pear
saffron chutney, spring truffles, Pedro Ximenez jelly
Veal
Cannelloni of osso buco on
a parsnip purée, garden peas, haggis farce, micro mizuna, juniper
velouté
Goats Cheese
Warm pané of crottin and spring
truffles, pumpkin purée, pickled salsify, paoched quail egg,
celeriac remoulade
Main Courses
Sea Bream
Royal sea bream, cassoulet
of scallops, squid, broad beans, Shimiji mushroom, Jerusalem
artichokes
Trout
Wild sea trout, native
lobster, oyster beignets, buttered gem lettuce, celery velouté
Rabbit
Slow poached loin and
leg of farmed rabbit, braised fennel and pak choi, spring truffles,
tarragon poached juices
Deer
Cannon of Lakeland roe
deer, confit or lamb shoulder, celeriac purée, Banyuls syrup,
horseradish émulsion
Pigeon
Royal Anjou squab, savoy
cabbage, Alsace bacon, vanilla scented khol rabi, berlotti beans,
jasmne jus
Suckling Pig
Slow cooked Lancashire suckling pig,
crispy ears, sweet corn purée, char grilled asparagus, deep fried
consommé, Jerez jus
Desserts
Prune
Agen prune and Tokaji
parfait, cinnamon pestino, orange rice paper plazed hazletnuts
Praline
Iced praline sphere, Earl
grey panna cotta, caramelised blueberries, mocha butter,
liquorice ice cream, cocoa syrup
Coffee
Tiramisu parfait, coffee
tagliatelle, milk foam, cappuccino cup, honey ice cream
Chocolate
Dark chocolate and
pecan negus, Bayleys Cream, pistachio cake, warm bunyal, gariguette
strawberries
Apple
Bramley apple mousse,
Granny Smith sorbet, apple jelly, camomile meringue, apple pie
espuma
Cheese
A selection of farmhouse
and artisan cheeses
Coffee and Petit
Fours: £5.00
Take me back to The
Latymer