À la carte Menu

Using the freshest fish and produce from the Raven’s own Marketplace combines with the finest meat and game supplied by Andrew Francis of Ludlow, Jani and his team create memorable dishes for the Raven’s 2 AA Rosette restaurant.

Providing a customary dining experience, our A la Carte menu changes regularly to reflect seasonality and availability.

Served Monday - Saturday

6.00pm - 8.45pm

2 Courses £29.00 - 3 Courses £39.00

 

FIRST COURSES

SALMON 48°

Salmon cooked in 48° – Elderflower aioli – Caper berries – Crisp puffed barley

CHICKEN

Confit chicken terrine – Chorizo jam – Baby leeks – Leek emulsion

TEMPURA PRAWN

Korean kimchi salad – Nam jim sauce – Kimchi mayonnaise

PIGEON

Pigeon ballotine – Salt baked beetroot – Quinoa cracker

TART FINE

Shallot tart fine – Butternut squash – Goat’s milk pannacotta – Confit tomatoes

 

SECOND COURSES

VENISON

Pan seared loin – Haunch bonbon – Potato fondant – Parsnip – Sticky red cabbage

PORK

Braised belly – Pressed shoulder – Apple – Trompette mushrooms – Black pudding

MONKFISH

Roasted Monkfish wrapped in Parma ham – Pan seared scallops – Kohlrabi and apple remoulade – Light curry velouté

COD

Pave of cod – Dorset crab crushed potatoes – Lobster roll – Lobster bisque –Grilled Guanciale

RAVIOLI

Ravioli of truffled potato – Caramelised fennel puree – Fricasse of vegetables – Roasted pumpkin seeds – Potato foam

 

DESSERTS

CHOCOLATE

Dark chocolate delice – Salted caramel – Espresso ice cream – Cocoa Tuille

COCONUT

Malibu soaked Madeleine – Mango foam – Coconut and lime sorbet – Chocolate crisp

LEMON

Iced Lemon parfait – Nectarine soup – Italian meringue

CARROT

Spiced Carrot and Walnut cake – Earl grey infused carrots – Mascarpone ice cream – Carrot crisp

PANNACOTTA

Honey pannacotta – Pine nut and seed granola – Blackberry ice cream

CHEESE

Selection of British artisan cheeses from our trolley, served with traditional accompaniments

 

Please note that this is a sample menu from the current month - menus can change daily due to seasonality and availability.

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