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103 Upper Bristol Road, Weston-super-Mare, North Somerset, BS22 8DN
enquiries email: info@duets.co.uk
Telephone reservations only: 01934 413428




      Christmas Dinner Menu       


Open extended hours in December

To Start Your Meal

Spiced Parsnip Soup      
 Flavoured with coconut milk and corriander,served with sesame cheese straws

Somerset Goats Cheeses     
Deep fried in panko breadcrumbs with honey roasted beetroot and shallots drizzled with pesto dressing

Crown of Melon
Filled with tropical fruits and berries on a contrast of fruit coulis.

Medley of Shellhfish      
Crab,crayfish and prawns layered between slices of smoked salmon with a cucumber salad and lemon mayonnaise

Portabella Mushroom     
Panfried with chorizo,black pudding and lardons of bacon,topped with a poached egg and hollandaise sauce

Main Courses


Breast of Quantock Pheasant 
Roasted with a chive mousse ,wrapped in smoked bacon placed onto sautéed winter cabbage with confit leg pancake

Fillet of Devon Hake  
Pan-fried with cray fish tails ,baby capers and wilted spinach.  


Field Mushroom Lattice
Baked in pastry with roasted pumpkin, feta, sundried tomatoes and pine nuts, placed on a tarragon cream sauce.

 

Duet of West Country Pork

Roast tenderloin filled with sage butter and wrapped in Parma ham, pulled pork bon bon on celeriac mash and a thyme gravy.   

Breast of Free Range Chicken    
Sautéed with wild mushrooms ,cider and cream   


Main courses served with dauphinoise potatoes and bowls of seasonal vegetables



Desserts

Peanut Butter and Toffee Ice Cream 
Served in a brandy snap basket garnished with fresh fruit and warm chocolate sauce.

Homemade Christmas Pudding  
Served with a warm rum custard  


Lemon Posset   

With a winter berry compote and shortbread biscuits  

Treacle Tart  
  Hint of orange and ginger accompanied with Devon clotted cream  

Mango and Passion Fruit Brulée  

Trio of Desserts
Dark chocolate brownie, brandy snap filled with white chocolate ice cream and a milk chocolate and raspberry mousse

 

Two courses 30.00 Three courses 34.00per person


Chefs recommendations

To Start your Meal

Baby Monkfish Tails
                                              Poached in a mussel broth with a julienne of leeks                                          
   
£3.00 supplement to dinner menu


 Trio of Duck Appetizers     
Duck spring roll,chargrilled breast and a duckliver parfait accompanied with bramble vinaigrette,tossed salad leaves and caramlized walnuts

£3.00 supplement to dinner menu


Main Courses

Fillet of Beef 
Rolled in rock salt and garlic, roasted pink with  a pink peppercorn sauce  .

6.00 supplement to dinner menu

Loin of  Venison 
Gently roasted sliced onto braised red cabbage with a redcurrant and port wine sauce   
  £6.00 supplement to dinner menu

Example of Blackboard menu which changes weekly

Cornish Sardines  
Grilled with garlic butter,sat on bruschetta ,topped with cherry vine tomatoes .
  3.00 supplement to dinner menu

Fillet of Brill 
Poached in champagne and cream ,flavoured with smoked salmon pieces  .
 6.00 supplement to dinner menu

If you have any dietary requirements or allergies please inform us as you order each
course as some of our dishes contain nuts

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As it a busy time of year we will requirer 15.00 a head deposit for parties of 6 of more


We are available for small private parties + wedding receptions