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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




                  Dinner Menu               

To Start Your Meal

Cauliflower and Stilton Soup     
 Topped with toasted almonds accompanied with cheese straws .

Wild mushroom Bon Bons    
Risotto balls rolled in panko breadcrumbs deep fried and served with aioli and a rocket salad  .

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

Crab and Crayfish Remoulade      
Celeriac and shellfish bound in a lemon and caper dressing with a cucumber salad .

Duck Liver Parfait    
Served with toasted  Brioch ,apple chutney and tossed salad leaves  .

Main Courses


Tenderloin of Pork       
Roasted with a prune and sage stuffing wrapped in panchetta sliced onto creamed leeks with a cidar gravy .

 
Fillet of Cornish Hake           
Panfried with a lemon and dill crumb place on wilted spinach.    

 Duet of  Guninea Fowl   
Confit thigh and a sauteed breast placecd on braised red cabbage with a redcurrant and port wine sauce  .     

Portabella Mushroom      
Baked in short crust pastry Lattice with spinach and roasted pumpkin sat on a blue cheese  sauce. 

Calves Liver  
Pan-fried in sage butter topped with smoked bacon and beer battered onion rings . 


Main courses served with dauphinoise potatoes and bowls of seasonal vegetables

Desserts

Coconut and Malibu Ice Cream 
S
erved in a brandy snap basket garnished with fresh fruit and hot chocolate sauce  

Treacle Tart 
Topped with Pecan nuts ,served warm with clotted cream 

Winter Berry Eton Mess

Crushed Meringue and Chantilly cream 

 
Coffee and Tia Maria Cheesecake  
 With a raspberry and vanilla sauce 

Selection of Crème Brulée   

Three mini Brulée orange and grand Marnier, raspberry and mango and passion fruit


Trio of Desserts
Dark chocolate brownie, Milk Chocolate and baileys mousse brandy snap filled with white chocolate ice cream


Cheese Board
A selection of English cheeses.

 

Two courses 29.00 Three courses 33.00per person


Chefs recommendations

To Start your Meal

Squid and Prawns     
Stir fried with noodles peppers and beansprouts ,flavoured with soy,garlic and corriander .

 3.00 supplement to dinner menu


 Trio of Duck Appetizers     
Duck spring roll,chargrilled breast and a liver 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 sliced on to champ with  a pink peppercorn sauce  .

5.00 supplement to dinner menu

Fillets of John Dory     
Panfried with pickled ginger,orange segments and Brixham scollops .

 5.00 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  .
 5.00 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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We are available for small private parties + wedding receptions