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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

Lobster and Crab Bisque 
 A rich fish soup accompanied with spicy rouille and cheese croutons .

Crown of Melon
Filled with fruits and berries, placed on a contrast of fruit coulis

Eggs Benedict
Toasted muffin,topped with spinachand shredded ham hock  glazed with bearnaise sauce.


Gravlax and Prawns   
Home cured slices of salmon accompanied with an avacado salad and marie rose sauce .

Goats Cheese Fitters

Rolled in panko breadcrumbs,deep fried placed on roasted heritage beetroots drizzled with pesto dressing .


Main Courses

Breast of Guinea Fowl 
Filled with a tarragon mousse wrapped in pancetta,placed on sauteed spring greens .
  
Fillet of  Devon Hake  
Panfried in lemon and mini caper butter,with creamed leeks .
 

Spring Rissotto
Garnished with baby broad beans ,peas and asparagus tips finished with cream and parmesan shavings
.

 

Tenderloin of West Country Pork
Wrapped in pancetta ,accompanied with pulled pork bon bons sliced onto parsnip puree with cider gravy.


  Calves liver     
Panfried in sage butter topped with smoked bacon and beer battered onion rings  .   


Main courses served with dauphinoise potaoes and bowls of fresh vegetables.



Dessert Menu

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

Eton Mess   
Cheddar strawberries ,crushed meringue and whipped cream .    
 
Lemon Posset  
Garnished with raspberries . 

Cappuccino and Baileys Cheesecake
 Served with a contrast of fruit coulis  .

Mango and Passion Fruit brulee  
with shortbread biscuits.
 

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

Cheese Board
A selection of English and Continental cheeses

Two courses 29.50 Three courses 33.50


Chefs Recommendations

To Start Your Meal

Trio of Fish appetizers   
Scallop in crispy won ton with a ginger and orange sauce,tian of shellfish,and cajun spiced prawns.
3.00 supplement to dinner menu

lambs Kidneys     
Sauteed with smoked paprika port wine and cream served with brushetta   
3.00 supplement to dinner menu

Main Courses

Fillet of Beef
Roasted  with a wild mushroom stuffing,shallots and a deep red wine sauce. 
5.00 supplement to dinner menu

Rack of spring Lamb
Gently roasted  with a mint and pistachio crust and a redcurrant and rosemary sauce

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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Example of our Black Board Menu Using the Best of Brixham Fish Market
which changes weekly 

River Fowey Mussels   
Steamed in Thatchers Cider with garlic,corriander and cream

3.00 supple to dinner menu 


Whole Lemon Sole   
Panfried with brown shrimps and lemon butter  
5.00 supplement to dinner menu



We are available for small private parties + wedding receptions Lunch and Dinner

Opening times: Evenings, Wednesday to Saturday ~ Lunch; Friday and Sunday